Chocolate Banana Peanut Butter No Bake Tarts

Ingredients

• Crust
  • 0.5 Cups Almonds
  • 0.75 Cups Rolled Oats
  • 1.5 TBSP Dark Cocoa Powder
  • 0.5 Cup (70 g) pitted Dates
  • Pinch of Sea Salt
  • 1 TBSP soft Unsalted butter (use coconut oil for vegan alternative)
  • 1 TBSP water
• Filling
  • 2 medium avocados
  • 3 TBSP Dark Cocoa Powder
  • 4 TBSP Maple Syrup
  • 1 Scoop Unflavored Protein Powder (I used Opportuniteas Grass Feed Whey Protein isolate)
  • 3 TBSP Coconut Milk
• Topping
  • 1 Banana
  • 1.5 TBSP creamy peanut butter
  • 1 tsp Lime Juice
  • 1 tsp pomegranate juice

Directions

1. Crust
   • To prepare the crust blend almonds, oats, cocoa powder, and salt in a food processor. Blend to a fine crumb.
   • Then add the dates and butter to the food processor.
   • Add water until it starts to stick together.
   • Grease 4 4 inch pie tart tins. Then press the crust into the tin.
   • Then place the tins in the fridge.
2. Filling
   • Clean out the food processor and place all filling ingredients in.
   • Blend until smooth.
   • Spoon the filling on top of the crust.
3. Topping
   • Make peanut butter dollop by mixing peanut butter, lime juice, and pomegranate juice
   • Place a dollop of peanut butter in the middle of each tart.
   • Thinly slice banana and arrange in a circle around the peanut butter dollop