Tropicana Carob Tart
Ingredients
- CRUST
- ●1/4 cup almond meal
- ●2 tbsp chickpea flour
- ●1 tbsp wheat bran (optional)
- ●2 tsp cornstarch
- ●1 tbsp ground flaxseed
- ●2 tsp carob powder
- ●2 tbsp coconut oil, melted
- ●1/2 tsp vanilla extract
- ●1 tbsp coconut sugar
- ●1-2 tsp date syrup
- ●Pinch salt
- FILLING
- ●1/2 cup chickpeas
- ●25g pineapple
- ●1 tbsp almond milk
- ●1 1/2 tbsp coconut oil
- ●1 tbsp maple syrup
- ●1 tsp peanut butter
- ●1/2 tsp Tropicana Blend
- ●1/8 tsp turmeric
Preparation
Preheat oven to 180°C. Lightly grease a 10cm cake tin
For the crust, chuck everything in a mini food processor and process until a crumb. Press into tart tin and bake for 10 minutes
Meanwhile, chuck all the filling ingredients in a mini food processor and blend until smooth. Pour into crust and chill until set