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.
In a food processor, add in the protein powder, seed hearts, cocoa powder, melted butter and maple syrup if using. Pulse until combined.
Press the mixture evenly into a 9-inch tart pan and refrigerate until ready to use.
Pour Good Hemp Milk Original into a small bowl and microwave until hot.
In a large bowl, fold in the chopped chocolate. Slowly pour in hot milk and stir until creamy and smooth.
Pour the chocolate filling over the prepared crust.
Decorate the top with fresh raspberries and sprinkle with coconut.
Place in the fridge to set for 1-2 hours, then serve to a table full of friends.