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Gluten-free Raspberry Chocolate Tart with Hemp Milk
Andrea Soranidis
@ThePetiteCook

Andrea was voted top 3 food bloggers in the UK. Plus she’s Italian, so we trust her with food

The worst time to be gluten-free? Desert, when the powdery, buttery cakes start rolling out. Luckily Italian foodie Andrea has shared  her gluten-free, no-bake, high-protein raspberry chocolate tart with us, which makes use of Good Hemp milk. And she’s not even gluten-free, so you know it must be good. Prep in just 15 minutes, pop in the fridge and 1-2 hours later, buon appetito.

Prep
15 mins
Cook
1-2 hours
Serves
6
1

In a food processor, add in the protein powder, seed hearts, cocoa powder, melted butter and maple syrup if using. Pulse until combined.

2

Press the mixture evenly into a 9-inch tart pan and refrigerate until ready to use.

3

Pour Good Hemp Milk Original into a small bowl and microwave until hot. 

4

In a large bowl, fold in the chopped chocolate. Slowly pour in hot milk and stir until creamy and smooth.

5

Pour the chocolate filling over the prepared crust.

6

Decorate the top with fresh raspberries and sprinkle with coconut.

7

Place in the fridge to set for 1-2 hours, then serve to a table full of friends.

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