These autumnal little tartlets make a great recipe to whip up over the coming season! Comforting, seasonal, full of delicious flavours and so easy to make too! An oaty base, with a cinnamon spiced and peanut butter pumpkin (or squash or sweet potato, whichever you have) filling topped with some delicious protein balls and a cheeky dark chocolate drizzle, they are the epitomy of what a (healthy!) dessert should be in October.
Ingredients:
For the tartlets –
- 90g oats
- 40g ginger biscuits (can be gluten-free)
- 2 tablespoons nut butter
- 1 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
For the filling –
- 1 sweet potato / 100g pumpkin / butternut squash chunks, cooked and cooled
- 2 tablespoons thick Greek or coconut yogurt
- 1 scoop vanilla or caramel protein powder
- 1 tablespoon peanut butter
- 2 tablespoons sweetener
- Pinch of cinnamon
To decorate –
- Melted dark chocolate, to drizzle
- Granola, to sprinkle
- The Protein Ball Company protein balls, halved
Make them!
- Blitz up the tartlet base ingredients and pulse well until the mixture comes together. Divide between 4 x individual loose bottomed tartlet tins and push across the bottom and up the sides.
- Make sure the sweet potato / squash / pumpkin has no skin on then add to a blender with the yogurt, protein powder, nut butter, sweetener and cinnamon. Blend well until thick and smooth.
- Divide this between the tartlets, fill each to the top and smooth out. Drizzle a little melted dark chocolate over each then top with some protein ball halves and granola.
- Chill in the fridge for at least 3 hours. Then when ready to serve, pop out of the tins and enjoy!
