- 3/4 cup almonds
- 1/4 cup walnuts
- 6 dried black mission figs
- 1 teaspoon maple syrup or coconut nectar
- 1 teaspoon coconut oil
- One 14-ounce coconut milk can, top cream only
- 2 scoops ALOHA Vanilla Protein Powder
- 3 to 6 fresh black mission figs
- Optional topping: slivered almonds
Plant-Based Protein Powder
In a food processor, add all crust ingredients and mix until the mixture is sticky. Add more coconut oil as needed, but the nuts should be oily enough.
In a muffin tin or tart tin, place strips of parchment paper (one or two) so you can easily lift the crust out when it’s formed.
Add crust to each tin and press into place, use all of the crust—it should be thick enough to hold the cream.
Place tins in the fridge for as long as you can (at least 30 minutes). They’re ready once you can lift the crusts out of the tins (test it first).
Meanwhile, add the top cream from your coconut can to a bowl and whip with a hand or standing mixer for a minute. Then add in the vanilla protein powder (or other vanilla powder or extract). Keep whipping until everything is properly mixed and no powder remains (you may need to use a spatula to help it along).
Add whipped cream with your spatula to a piping bag or plastic Ziploc bag, and snip a corner.
Pipe the cream into each tart and top off with sliced figs and slivered almonds if you have them! Keep in the fridge until ready to serve.