This is a recipe for a sugar free chocolate tart that I whipped up this morning, I was just mucking around and the measurements for the base are simply wise estimates as I failed to measure anything.
¼ cup oats
¼ cup desiccated coconut
2 tablespoons melted rice malt syrup
2 tablespoons melted coconut oil
2 weet bix (replace with almond meal for gluten free option)
2 teaspoons black chia seeds
4 sweet biscuits of your choice (I just used up what I had made earlier in the week for lunch boxes)
Blitz all that together and then spread into base of spring form tin. Freeze until set (approx. 1 hour).
1 large ripe avocado
3 tablespoons cacao powder
3 tablespoons melted coconut oil
¾ cup rice malt syrup
1 ¼ cups lightly thawed frozen raspberries
Blitz the first 4 ingredients together until smooth then stir in slightly thawed berries. Spread on top of base and put back in freezer until set, serve thawed but cold. Store in fridge if you have any left.
We hope you enjoy it, let us know how yours turned out by leaving a comment.