Healthy, gluten free, high protein, white chocolate raspberry tarts that are filled with a delicious dairy free pudding made with a secret ingredient!
Starting to load up on some Fourth of July recipes in mid June? Of course! Have to give you all enough time to be able to make them 🙂 Especially these white chocolate raspberry tarts!
This is yet another recipe that uses my favorite protein bar on the market, one of the only kinds I’ll eat, Quest Nutrition bars! Just like my Pumpkin Cinnamon Roll Dessert Ravioli, my Chocolate Peanut Butter Sandwich Crackers, or my Chocolate Peanut Butter Cheesecakes..this recipe is bursting full of the delicious flavors in a Quest bar, yet has only all natural, healthy ingredients.
A high protein, low carb, high fiber tart made simply from baking a protein bar? Can’t ask for anything better or easier!
I used some White Chocolate Raspberry flavor ones to truly have the red and white theme maintained.
But I also made some other flavors I love like Cookie Dough and Oreo! Really you could make this with any of their flavors, and it would be absolutely delicious.
Filled with a dairy free, high protein vanilla pudding? Secret ingredient? Same as the one in my gingerbread pudding and chocolate pudding!
This pudding filling can also serve as a great dip for fruit or cookies!
Will you be making these for 4th of July?!
I promise your friends and family will thank you for a DELICIOUS treat that will help them keep that waist slim.
Questions for YOU
-What is one thing you love to make every fourth of July?
-Do you have any traditions in celebrating this day?
-What is your favorite red white or blue food?
Until next time,
xo Sarah Grace
- 4 [url href=”http://questproteinbar.com”]Quest Nutrition Bars[/url], your choice of flavor (White Chocolate Raspberry used here)
- 1 12oz package Soft Tofu (Silken brand)
- 4 tablespoons Honey
- 2 teaspoons Vanilla Extract
- Dash of Sea Salt
- Optional: 1/2-1 teaspoon Xanthan Gum for thickness
- Optional Topping: fresh Raspberries, Sprinkles, Coconut, other fruit
- Preheat oven to 350 degrees Fahrenheit
- Cut bar into 3 pieces (some I ended cutting into 4, depending on flavor)
- Smash bar to a very thin (thin as possible without breaking) circular shape, and place into a mini muffin mold (if it is cold where you live, the bars tend to be hard, and you may have to microwave for 3-5 seconds to soften a little)
- Once all pieces of bars are molded into the mini muffin tray, bake in oven for 5 minutes. (they may puff up a little, just smash the middle down when removing from oven with spoon to maintain a “hole” for the pudding to fill)
- While baking, throw all other ingredients into blender and blend until smooth. Sit in refrigerator to firm up until tarts are cooled and you are ready to serve.
- Before serving, place a spoonful of pudding into tarts and place a fresh raspberry or blueberry for a great 4th of july treat!