Strawberry Tart with a Gluten-Free Protein Crust

I love a recipe that looks more impressive than its preparation merits. I give all the credit to strawberries, which are so beautiful, they make anything look great! They are also naturally sweet and packed with antioxidants—making them a perfect decoration for a healthy dessert.


Protein Crust Ingredients

  • 1/4 cup coconut flour
  • 1/2 cup gluten-free oats
  • 1 serving ALOHA Vanilla Protein Powder
  • pinch of salt
  • 1 tsp baking powder
  • 1 tbsp lemon juice
  • 2-4 tbsp honey
  • 1/2 cup apple sauce
  • 1 tsp cinnamon
  • 1 egg
  • Optional: 1 tbsp stevia or an additional 1 tbsp honey, depending on desired sweetness

Yogurt Topping Ingredients

  • 1/4 cup coconut yogurt
  • 1 tbsp honey
  • 3 large, fresh strawberries
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Plant-Based Protein Powder



  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl mix the coconut flour, oats, ALOHA Vanilla Protein, salt, baking powder, cinnamon, and stevia if you are using it.
  3. Add in the apple sauce, lemon juice, honey, and egg - blend well. If the batter is too thick add 1 tbsp of almond milk.
  4. Drop the dough ball onto the baking sheet and roll it into a flat, round crust - about 1/4 of an inch.
  5. Bake for 15-20 minutes or until the edges start to turn golden brown. Remove from the oven and allow to cool for about 10 minutes.
  6. In a small bowl, mix the yogurt and honey. Slice your strawberries.
  7. Top the crust with the honey yogurt and top with strawberries. Slice and enjoy!