Pineapple Coconut Tart

Serves 8 | Cooking time: 1h

Ingredients:

Base:

• 100g quinoa flour

• 4 teaspoons coconut sugar

• heaped tablespoon of smooth Peanut Butter

• 6 prunes

• 20 roasted almonds

• 2 flax eggs

• 3 teaspoons instant coffee (mixed with 10 tablespoons of water)

• 30g chia seeds (ground)

Filling:

• 1/2 pineaple

• 5 ripe bananas

• 1/2 teaspoon vanilla extract

• 1/4 cup desiccated coconut

• 1/4 cup smooth peanut butter

• 2 heaped tablespoons of protein powder (vanilla vivo life)

• 4 teaspoons maca powder

• 6 drops of stevia vanilla

• flax egg (1 tablespoon of flax seed mixed with 3 tablespoons of water)

• 1 tablespoon of coconut sugar

Method:

Grease a tart base (I used coconut oil). Preheat oven to 180°C (160ºC fan). Mix the flax with water for the 3 flax eggs in 2 different containers. Wait 10 minutes while it becomes jelly like. Blend all the ingredients for the base.

Press mixture into a tart pan all the way up the sides and until it is smooth. Place it in the oven and prepare the filling.

Blend all ingredients for the filling in a blender and place it in the fridge to thicken for 10 to 20mins.

Take the base out of the oven when it has crisped up a little, and allow it to cool completely. Spread filling over cooled crust and arrange fresh fruit, desiccated coconut and chia on top.

You can freeze the whole tart so it lasts longer, otherwise leave it in the fridge.