Chocolate and raspberry protein tarts
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 3 cups (400 g) Chocolate cookie crumbs
- ½ cup (100 g) White sugar
- 1 cup (125 g) Melted unsalted butter
- One 540 ml can Arctic Gardens Chickpeas, drained
- ½ cup (125 ml) Chickpea water (aquafaba)
- ½ tsp. (1.5 g) Cream of tartar
- 1 cup (250 ml) Store-bought raspberry yogurt
- 6 cups (1 kg) Fresh raspberries
Preparation
- Preheat oven to 375°F (190°C).
- Mash chickpeas.
- Mix together cookie crumbs, white sugar, butter, and chickpeas.
- Spoon 40 g of cookie mixture into paper muffin cups. Place cups in muffin tray and press mixture into the bottom of molds to form a cup.
- Place tray in oven on center rack and cook for 7 minutes. Let cool.
- Add cream of tartar to chickpea water and whip until stiff peaks form.
- Gently fold raspberry yogurt into chickpea meringue.
- Place 40 g of raspberries into each chocolate cup and top with 15 g of raspberry meringue (about 2 tbsp).
