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Serves: 4 Cook: 10 minutes Fridge: minimum 20 minutes

Ingredients

Base:

1 cup Almond meal
¼ cup Tapioca flour
1 scoop Vanilla noway
¼ cup coconut oil
2 tbsp Maple syrup
Pinch of Salt

Mousse:

2 x sachets Noway Collagen Protein Mousse
1 cup milk of choice

Method:

1. Preheat the oven to 180C. Grease mini tart tins.
2. In a large mixing bowl combine almond meal, tapioca, Noway, coconut oil, maple syrup, and salt together, until a sticky mixture has formed.
3. Spread base mixture into tins evenly and push up the sides into ridges of tin (use wet hands if needed).
4. Bake for 10 minutes or until slightly golden.
5. Remove from the oven and allow to cool completely.
6. Once bases are cool, make mousse as per packet instructions.
7. Pour even amounts into bases. Place in the fridge to set for a minimum of 30 minutes.
8. Once set, remove from the fridge and remove from tart tins.
9. Decorate with desired toppings and enjoy.

* Note may have extra mousse leftover, depending on the size of tins.