Pumpkin Almond Butter Tarts
serving size 6
Ingredients:
- ¼ cup almond butter
- ¾ cup semi-sweet chocolate chips
- 1 tsp refined coconut oil
- 1 ½ cups Greek yogurt
- ¼ cup almond butter
- 1 scoop of Soursop Pumpkin Power Shake Boost
- ½ tsp cinnamon or pumpkin spice
- Honey and tahini to drizzle, 1 tsp of each
- Walnuts, optional
Method:
Line a muffin tin with cupcake liners.
Melt together the chocolate and coconut oil in a small saucepan or the microwave in 20-second increments.
Using a rubber spatula, spread the mixture in the button of the muffin liners to create a thin ⅛ inch bottom layer, and freeze for 10 minutes or until solidified.
Meanwhile, in a small bowl mix together the Greek yogurt, Soursop Pumpkin Power, and almond butter.
Spoon or pipe the yogurt mixture into the tart shells and drizzle with honey, sprinkle with walnuts.
Enjoy cold, straight from the refrigerator. Store in a tightly sealed container, separated by parchment paper in the freezer for up to 1 month.
what you will need...
Soursop Pumpkin Power Shake
