I have never used protein powders before looking at recipes for Rebecca at Tenterfield Health. So this is another ingredient that is new for me.
Protein powders have all sorts of health benefits which include weight management, adding extra nutrition to your diet, muscle growth and aiding recovery after exercise.
A delicious and nutritious slice! If you would like a creamier slice, just double the chocolate cream filling.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- Base Ingredients
- 2 cups flour
- 3 tablespoons caster sugar
- ¾ cup olive oil
- 2 teaspoons almond milk
- Filling Ingredients
- 1 cup raw cashews – soaked for at least four hours, overnight is ideal
- 3 tablespoons of maple syrup
- ½ cup almond milk
- 5 tablespoons choc peanut butter protein powder
- 1 tablespoon peanut butter
- ½ cup water
- ¾ teaspoon agar-agar powder
- Ingredients for Candied cashew crumb
- 3 cups raw cashew nuts
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 4 tablespoons brown sugar
- 4 tablespoons caster sugar
- 80 ml aquafaba – liquid from a tin of chickpeas
- Instructions for Base
- Prepare a tart tray by lining the base with baking paper. I used a rectangular loose-bottomed tray that was 35cm x 12cm
- Pre-heat oven to 160 degrees Celsius
- Combine the flour, sugar, olive oil and almond milk in a processor until the mixture comes together as a crumbly dough.
- Press into the tart tray and evenly distribute
- Bake for 20 minutes.
- After removing from oven, cover with a clean tea-towel and press with hands while warm to ensure that the base is firmly compacted.
- Instructions for Filling
- Drain the soaked cashews and place in a blender with maple syrup, almond milk, choc peanut butter protein powder and peanut butter
- Blend until completely smooth and no hint of granulation from the cashew nuts
- In a saucepan, combine water and agar agar powder, whisk and bring to the boil.
- Immediately reduce heat and cook for 2 minutes on a low heat while whisking continuously
- Make sure you cook this for 2 minutes – the cooking process activates the agar-agar so it will set the mixture
- Then add the agar-agar mixture to the chocolate and peanut butter mixture in the blender and blend until smooth and combined
- Immediately pour over the base in the tart tin and place in the fridge
- Instructions for cashew crumb
- Pre-heat oven to 150 degrees Celsius
- Line a baking tray with baking paper
- Add the salt, cinnamon and sugars to a bowl and combine
- Whisk aquafaba with a fork until fluffy
- Pour the nuts into aquafaba and stir to coat
- Add the sugar mixture and stir again to coat the nuts in the mix
- Pour coated nuts on to the baking tray
- Bake for 15 minutes and then stir them with a fork to stop them clumping and return them to the oven for another 15 minutes.
- Remove from oven and allow to cool and harden.
- Once cool, whiz in the processor to form a chunky crumb
- Spoon mixture over chocolate tart filling.
- Cut into 16 pieces.
- Store in an air-tight container until ready to serve
Most people mix the various forms of protein powders available with water, juice and milk to make protein smoothies or drinks. There are however many other ways to use protein powders while still enjoying their nutritional benefits.
As this particular powder by Proganics was a chocolate and peanut butter flavour I thought I would create something sweet!
Courtesy of Lara Flanagan.
Lara is the author of My Notes from New England, a blog that takes a humorous look at the adventures of a single mum with two young twins who enjoys cooking, eating well, living in the country and travelling the world looking to inspire and be inspired.