- Serves 6
- Prep in 20 minutes (+ 30 minutes setting)
- Cook in 20 minutes
These little beauties originated from a childhood adoration of peanut butter & jelly – they’re everything they promise to be on the tin. Plus they are guaranteed to benefit your body as much as they’ll warm your soul!
- Gluten Free
- High Protein
- Nutritious & Delicious
- Prep Ahead - Use Within 4 Days
For the crust
1/2 cup ground almonds
1 sachet Motion Nutrition peanut protein
1/4 cup chestnut flour
1/4 cup coconut flour
1/4 cup melted coconut oil
1 heaped teaspoon cinnamon
2 tablespoons maple syrup (optional)
For the filling
Combine the crust ingredients to a dough, press into 1 large or 3 small tart tins & bake for 8 minutes at 170C.
Add the raspberries to a pan, cook on low until reduced & sticky (~10 minutes). Leave to cool.
When ready to assemble, melt the chocolate & whisk in the peanut butter until smooth. Add the raspberries to the pastry cases then spoon over the peanut butter chocolate. Add dots of extra peanut butter & swirl into the chocolate. Set in the fridge for at least 30 mins.
Slice & serve! Use within 4 days. The uncooked pastry dough can also be frozen.