GG Chocolate Raspberry Tart

 This is one of those Jesscipes that I’m super pumped about. It’s one of those awesome “I was futzing around my kitchen and struck gold” kind of ideas. In my recent effort to shave off a few unwelcome pounds, I started with the GG cracker shtick. I’m not on any specific diet, and I generally think those crazy strict nutrition plans are very fear based. Sensible, clean eating is key. That’s really all we need. We don’t have to make ourselves crazy, and we absolutely can responsibly indulge. It’s not so fun to count every calorie, ask others for approval for what we put into our mouths, and berate ourselves for eating too much one day. It’s all ok, it just is. Let’s remove the stress out of food; food is wonderful! That being said, while indulging in dessert tastes good in the moment, it sucks to carry around any mental baggage that may come attached to eating it. Women unfortunately tend to beat ourselves up over stuff like this. That’s why it’s important we find cleaner, healthier sweets that are guilt free. Don’t be deprived or hangry; it’s no way to live. Make this delicious dessert instead! I’d so love your feedback on this one, and would you like to see more recipes like this on the blog? To those of you who text me when you cook something off the blog, or send me pics, I’m so grateful to contribute to feeding your families! Thanks for letting me know, it warms my heart. This tart will delight your palette with its rich flavors while not contributing to any misplaced self hatred or body dysmorphia. Enjoy, Peeps. You work hard, so hard. Please treat yourself and know you deserve it.

Ingredients:

A lightly sprayed tart pan or springform pan with a removable bottom.

2 packs honey GG crackers

1 scoop vanilla protein powder

1 tbsp of smooth almond butter

1/3 cup of melted coconut oil

3 tbsp of sugar free maple syrup by Choc Zero

Lily’s chocolate chips

Raspberries

Preheat oven to 325. In a food processor, pulse two whole packs of honey GG crackers into crumbs. Add 1 scoop of vanilla protein powder, 1 tbsp of smooth almond butter, a 1/3 cup of melted coconut oil, and 3 tbsp of sugar free maple syrup by Choc Zero (I’m guessing agave would work fine too). Pulse until well combined.

Press the mixture firmly into the tart pan and up the sides half an inch. Bake for ten minutes to set the crust. Set aside to cool.

Melt a cup of Lily’s chocolate chips in the microwave for a minute. Spread the melted chocolate on the cooled, firm crust with a spatula. Top with fresh raspberries, gently pressing on the berries to get them to stay.

Cover and freeze until all is firm. Thaw about 45 minutes to an hour before serving. Note; I noticed that after being left out two to three hours, the chocolate was still hard but the crust began to crumble. The bottom crust remained intact but the little fluted edge was apparently more fragile. Just something to keep in mind. This tart sliced really nicely into triangles, but you’ll need a sharp knife to press down firmly. The raspberries totally stayed on, which was my only concern. So there you have it; a delicious, rich dessert that’s packed with fiber and protein. Zero refined sugar, zero flour. 15 minutes of prep time. Enjoy!!!!