| Prep Time | 135 minutes |
| Cook Time | 16 minutes |
| Servings |
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Ingredients
- 1 cup almonds
- 1/4 cup chia seeds
- 1 cup Natvia
- 1/2 cup peanut butter
- 2 eggs
- 1 cup dark chocolate chips
- 1 cup reduced-fat coconut milk
- 1 tsp vanilla extract
- 2 cups mini marshmallows
Ingredients
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Instructions
- Preheat Oven to 356F/ gas mark 4
- Place almonds chia seeds and Natvia into a food processor and process until the mix resembles bread crumbs.
- Add peanut butter and eggs and process until it comes together.
- Press into a lined pie dish and bake for 10 – 15 minutes, until golden brown. remove from the oven and allow to cool completely before filling.
- Place chocolate chips, coconut milk and vanilla extract in a saucepan and melt over a medium heat until well combined and smooth. Pour this chocolate mix over the cooled base.
- Place the tart into the fridge for two hours or until the chocolate layer is firm.
- When ready to serve, preheat the oven grill. Cover the chocolate layer with the mini marshmallows and then place the tart under the grill for about 5 minutes, just until the marshmallows start to colour (keep an eye on them as they can burn easily).
- Remove from the grill and slice into 16 pieces. One piece is one serve.
- Leftovers can be stored in an airtight container in the fridge for 4-5 days.
Recipe Notes
169 calories per serve