Choc Coconut Custard Tart

Base:

• 30g Protein Matrix+ in Chocolate
• 125g oats
• 10g cocoa
• 45ml sugar-free maple syrup
• 20g coconut oil

Filling:

• 60g Protein Matrix+ in Chocolate
• 600ml canned light coconut milk
• 60g custard powder (or cornstarch)
• 40g cocoa
• 30g sweetener
• 10g gelatine powder
• 1tsp vanilla

Optional

• Sprinkle of shredded coconut to top (not included in macros)

1. Step 1: Food process the base ingredients until combined, then press into a round springform pie or cake tin. Wet your hands as this mixture will be sticky!
2. Step 2: Put the gelatine into a small bowl and add just enough cold water to cover. Stir with a fork to dissolve, then microwave for around 20 seconds to melt.
3. Step 3: Put the filling ingredients and melted gelatine into a medium saucepan. Whisk together until combined, then continue to whisk over medium heat until thick, smooth and glossy.
4. Step 4: Pour the filling into the pie tin and refrigerate for a few hours until set. Top with optional shredded coconut and cut into 8 to serve.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.