Chocolate Tart with Paleovalley Chocolate Bone Broth Protein

I really love the Paleovalley Chocolate Bone Broth Protein for its rich flavor, versatility, and ease of use. I often have my morning coffee, for instance, with an added scoop, adding another 12-13 grams of collagen peptides to my daily intake. And the Collagen Brownies made with the recipe I shared previously using Bone Broth Protein were so delicious that I thought it could be interesting to recreate a recipe I introduced in my Wheat Belly 30-Minute (Or Less!) Cookbook for a Chocolate Tart, modified to include the Chocolate Bone Broth Protein.

Because the monk fruit sweetener is already included in the Bone Broth Protein, it simplifies the recipe in that you don’t have to add any sweetener. If a richer chocolate flavor/texture is desired, additional chocolate can be added in the form of unsweetened chocolate or other high-cacao chocolate, although it is quite rich and chocolatey even without the added chocolate just from the cocoa in the Bone Broth Protein. Once baked and cooled, serve at room temperature or chilled. Each slice provides an additional 8 or so grams of collagen to your daily intake.

If you don’t have any shredded coconut on hand, grind up pecans, walnuts, or almonds instead.

Makes 8 servings

Crust:
1¾ cups shredded coconut
3 tablespoons butter, melted
1 teaspoon Paleovalley Chocolate Bone Broth Protein

Filling:
1 14-ounce canned coconut milk
Optional: 4 ounces unsweetened chocolate, melted
1 cup almond flour
1 teaspoon vanilla extract
5 scoops Paleovalley Chocolate Bone Broth Protein
2 eggs

To make crust:
Preheat the oven to 350°F. Grease a 9″ pie plate.

In food processor or food chopper, pulse coconut until reduced to coarse granules. Transfer to medium-sized bowl and mix in butter and protein. Place mixture in pie plate and, with a large spoon frequently dipped in water, spread along bottom and up the sides for about one inch. Bake in oven for 15 minutes or until edges slightly browned. Set aside to cool at least 15 minutes.

To make filling:
In large bowl, combine coconut milk, optional melted chocolate, almond flour, vanilla, and Bone Broth Protein.

In separate small bowl, whisk the eggs, then stir into the chocolate mixture until well mixed. Pour into cooled pie crust and bake for 60 minutes. Allow to cool.

The original IHB post is currently found on the: ⎆Infinite Health Blog, but accessing it there can require an unnecessary separate blog membership. The copy of it above is complete, and has been re-curated and enhanced for the Inner Circle membership.