As a huge fan of PhD Nutrition’s oat protein cookies, I was keen to try and use them in an easy dessert recipe, packed with protein and making use of their delicious flavour. Using the Berry & Almond flavour ones, here I’ve used them as a base for these cute little tartlets, filled with a high protein ‘white chocolate’ filling swirled with from fruit spread. Simple but effective!
Ingredients (makes 3):
For the base –
- 3-4 x PhD Nutrition Berry & Almond PhD Pro Oat Cookies
- 1 tbsp coconut oil, melted
- ¼ tsp vanilla extract
Break the cookies up into chunks, then place in the microwave for about 10-20 seconds, to soften. Place in a bowl and stir in the melted coconut oil, then squidge everything together to make a dough-like consistency.
Divide into 3-4 depending on the size or your loose-bottomed individual tartlet tins and press into each with your fingers, making sure they are evenly covered. Chill in fridge until needed.
For the filling:
- 250g silken tofu
- 2 scoops PhD Nutrition White Chocolate whey protein powder
- 1 tsp vanilla essence
- 1-2 tbsp sugar-free vanilla syrup (I used Jordan’s Skinny Syrup)
- 2 tbsp no added sugar Strawberry fruit spread
- Fresh strawberries, to decorate
Place the silken tofu in a blender along with the protein powder, vanilla essence and syrup and whizz up until thick and smooth. Transfer to an airtight container and chill in the fridge until you are ready to serve. Meanwhile, add a little boiling water to the fruit spread and mix well until you have a paste (rather than solid jam or too runny).
Ready to serve? Remove the tartlet tins from the fridge and gently loosen from the tins. Add a spoonful of the chilled tofu mixture, then a teaspoon of the jam. Top with another spoonful of the tofu to fill, then stir a little and add a fresh strawberry half to decorate. Now serve and enjoy!