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Chocolate Fig Protein Tart

Chocolate Fig Protein Tart

Vicky Coates

Of all the fruit that comes into season during this time, I can never resist fresh figs. Figs paired with chocolate is just the perfect combination in this rich, sugar free, gluten free and high protein tart.

The crust of this tart is made with a combination of ingredients such as oats, coconut and almond butter giving it a nice nutty flavour. The chocolate topping is fudgey and gooey and when topped off with the subtle, yet sweet fig fruit it provides the greatest combination of textures and flavour.

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Along with the natural sources of protein such as the nut butter, coconut, quark and egg whites I also added a scoop of coconut flavoured whey to the base to add an extra punch of protein. Each slice is less than 200 calories and contains 9g Protein. Healthier, cheaper and in my mind way tastier than most shop bought protein bars!

Heres the recipe….

Chocolate Fig Protein Tart
Prep time: 
Total time: 
Serves: 8
  • 2 tbsp Almond Butter (can use another nut butter)
  • 2 tbsp low cal fruit syrup (or maple syrup)
  • 2 tbsp Coconut Oil
  • 1.5 tsp Vanilla Extract
  • 120g Oats (use gluten free oats if required)
  • 25g Desiccated Coconut
  • 1 scoop of whey protein (any flavour)
  • 5 tbsps egg white
  • 2 tbsp Almond Butter (can use another nut butter)
  • 2 tbsp low cal fruit syrup (or maple syrup)
  • 1 tbsp coconut oil
  • 2 tbsp raw cacao powder
  • 40g quark
  • Figs and desiccated coconut to top
  1. To make the base combine the nut butter, coconut oil and fruit syrup in a small pan and heat gently until the coconut oil has melted
  2. Remove from the heat and stir in the vanilla, oats, coconut, egg white and protein powder until well combined and the mixture forms a sticky dough
  3. Tip the oat mixture into a lined circular tin and spread evenly. Keep this in the freezer while you make the topping
  4. To make the topping, gently heat the nut butter, fruit syrup and coconut oil again until all the oil is melted. Remove from the heat and whisk in the cacao powder to create a smooth chocolate sauce and finally add the quark. You may need to add a splash of hot water to ensure you have enough sauce to cover the base,
  5. Remove the tin from the freezer and top with the sauce, Sprinkle over the figs and coconut and return to the freezer for a minimum of 3 hours.
  6. Slice and enjoy!
Nutrition Information
Serving size: 1 Calories: 180 Fat: 9g Carbohydrates: 13g Protein: 9g
Enjoy xx

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