Ingredients

Directions

1. To make the tart shells, blend the cashew nuts and Chia Seeds in a food processor until you get fine crumbs. Add the Bare Whey protein, rice malt syrup and coconut oil and blend until everything is well combined. 2. Divide the mixture up into 8 balls and press each ball into a non-stick silicone mini muffin tray (or a solid mini muffin tray lined with patty pans to allow for removal). Set aside in the fridge or freezer until firm. 3. While the tart shells are firming up, mix the coconut cream and Bare Berries powder together in a bowl until well combined and smooth. Cover and set aside in the fridge until ready to serve. 4. Once the tart shells are set, pop them out of the silicone tray and place on a serving dish. Just before serving, spoon the berry filling into the tart shells and top with a raspberry. Enjoy straight away. * Leave a 400ml can of coconut cream (look for an organic one if possible) in the fridge overnight. The cream will separate leaving the thick portion at the top of the can and the liquid portion at the bottom. Carefully spoon out the thick portion to use in the recipe (you can use up the liquid potion by adding it to a smoothie!).