Salted Caramel Protein Tart

Crust

2 scoops Mister Jones Salted Caramel Protein
2 cups almond flour
¼ cup coconut oil, melted
3 tbsp pure maple syrup

Filling

2 x cans organic coconut cream 
4 scoops Mister Jones Salted Caramel Protein
¼ cup coconut sugar 
Sea salt flakes 

Caramel Sauce 

10 medjool dates, pitted 
½ cup pure maple syrup
½ cup coconut cream 
Pinch of sea salt

Garnish

Toasted Coconut Flakes

1. Preheat the oven to 180° fan-forced and line a tart with baking paper. We like to lightly grease the tin with melted coconut oil to help the paper stick to the tin.
2. Place all of the base ingredients into a mixing bowl, stirring with a wooden spoon to combine. Transfer the mixture into your tin, using your hands to press it down and working your way up the sides to create a crust.
3. Bake for 10 minutes or until golden brown. Once cooked, allow to cool completely before adding the filling.
4. Add the filling ingredients to a large mixing bowl, using an eclectic whisk to combine. Once combined, pour over the cooled base and place to the side.
5. Add the caramel sauce ingredients to a small high-powered blender and blend for 15 seconds, or until smooth. Pour on top of the filling and sprinkle over toasted coconut flakes around the edge of the tart. 
6. Place into the freezer for at least 4 hours to set.
7. After 4 hours, enjoy immediately or store in an airtight container in the fridge for up to a week, or store in the freezer for up to 3 months.

Enjoy!