White Chocolate & Yogurt Tart

White Chocolate & Yogurt Tart

A tasty protein-packed tart topped with fresh fruit. Enjoy this for a sweet treat.

A note from Chef Ivan:

I often crave white chocolate, but it is difficult to find a vegan version, and if there is a vegan version out there, it is full of sugar and too sweet for my taste.

This crust is delicious and super healthy, full of goodness, and the protein is the cherry on top, so it's a guilt-free treat! If you haven't tried white chocolate with blackberries, this is a must try. Grab a bite of chocolate then one of the blackberries for a flavour explosion!

Prep Time

1 hour

Cook Time

25 mins



White Chocolate & Yogurt Tart


Protein Pie Crust
• 1 and 3/4 cup Almond or Sunflower Flour
• 1/4 cup Salted Caramel Sprouted Protein
• 1 Flax egg (1 Tbsp flax meal + 3 Tbs Water)
• 1/4 cup Coconut Milk Powder or Powdered Coconut Sugar
• 2 Tbsp Coconut Oil
• Pinch of saltWhite Chocolate Filling
• 200 g Chopped Vegan White Chocolate*
• 1/4 cup Oat Yogurt
• 1/4 cup Blackberries

*White Chocolate (If you can't get vegan white chocolate, this is how you can make your own sugar free version)
• 175 g Chopped Cacao Butter
• 1 Tbsp Almond or Sunflower Seed Butter
• 1 cup Powdered Monk Sugar
• Pinch of salt


Protein Pie Crust
1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
2. Mix all the dry ingredients together. Mix in the coconut oil, then add the flax-egg and salt. Mix all ingredients together until a dough is formed.
3. Place the dough into a pie pan, press and crimp the edge of the crust. Poke holes into the crust with a fork.
4. Bake for 15 minutes until golden brown.

White Chocolate Filling
1. Place the white chocolate in a heat-proof bowl. Melt the chocolate over a double boiler. Cool slightly, and whisk in the yogurt until it's fully incorporated. Set aside.
2. Pour into your crust and chill in the fridge for 1 hour. Garnish with berries of choice.
3. Cut a slice and enjoy!

*White Chocolate
If you can't get vegan white chocolate, here's how to make your own sugar free version.Place the cacao butter in a heat-proof bowl. Allow the cacao butter to melt. With the mixture over a double boiler, mix in the nut butter, then add the *monk sugar, and mix until smooth.
Pour the mixture into a mold and leave at room temperature for about 35 minutes.* You can get monk sugar at the bulk food store. Blend the sugar in a high-speed blender, a few pulses and it will be ready. You can also use this as an icing sugar substitute. Enjoy!

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