This recipe was created by Olivia Moore of @thatgreenolive. She has used MOSS Skin Radiating Cacao Beauty Protein. Enjoy.

Makes 3 mini tarts

Ingredients:

CRUST
1/2 cup oats
1/4 cup almonds
1/4 cup buckwheat
1/4 cup desiccated coconut
1 tbsp chia seeds
1 1/2 tbsp coconut oil
1/4 cup packed dates, soaked (reserve soaking water)
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt

BLUEBERRY CHIA JAM
1/4 cup blueberries
1 tsp maple syrup
1 tsp chia seeds

CHOCOLATE MOUSSE FILLING
1/2 cup buckwheat, soaked overnight
2 tbsp nut butter
1/4 cup MOSS Skin Radiating Cacao Protein Powder
1/4 cup cocoa
1/2 cup + 2 tbsp almond milk
2 tbsp water
1/4 tsp instant coffee
1/8 tsp salt


Method: 1. For the crust, toast oats, almonds, buckwheat and coconut. Then add to a food processor and blitz to a crumb. Add remaining ingredients, adding enough date soaking water (1-2 tbsp), to form a rough dough.
2. Press into 3 greased mini tart tins. Chill for 30 minutes.
3. For the jam, mash berries and stir through remaining ingredients. Leave to thicken for 15 minutes, before dividing amongst crust cases.
4. For the filling, drain and rinse the soaked buckwheat and add to a blender with remaining ingredients. Blend until smooth.
5. Pour into crust cases, and chill for 3 hours (or overnight) until set.