White Chocolate & Yogurt Tart

Protein Pie Crust
• 1 and 3/4 cup Almond or Sunflower Flour
• 1/4 cup Salted Caramel Sprouted Protein
• 1 Flax egg (1 Tbsp flax meal + 3 Tbs Water)
• 1/4 cup Coconut Milk Powder or Powdered Coconut Sugar
• 2 Tbsp Coconut Oil
• Pinch of saltWhite Chocolate Filling
• 200 g Chopped Vegan White Chocolate*
• 1/4 cup Oat Yogurt
• 1/4 cup Blackberries

*White Chocolate (If you can't get vegan white chocolate, this is how you can make your own sugar free version)
• 175 g Chopped Cacao Butter
• 1 Tbsp Almond or Sunflower Seed Butter
• 1 cup Powdered Monk Sugar
• Pinch of salt

Protein Pie Crust
1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
2. Mix all the dry ingredients together. Mix in the coconut oil, then add the flax-egg and salt. Mix all ingredients together until a dough is formed.
3. Place the dough into a pie pan, press and crimp the edge of the crust. Poke holes into the crust with a fork.
4. Bake for 15 minutes until golden brown.

White Chocolate Filling
1. Place the white chocolate in a heat-proof bowl. Melt the chocolate over a double boiler. Cool slightly, and whisk in the yogurt until it's fully incorporated. Set aside.
2. Pour into your crust and chill in the fridge for 1 hour. Garnish with berries of choice.
3. Cut a slice and enjoy!

*White Chocolate
If you can't get vegan white chocolate, here's how to make your own sugar free version.Place the cacao butter in a heat-proof bowl. Allow the cacao butter to melt. With the mixture over a double boiler, mix in the nut butter, then add the *monk sugar, and mix until smooth.
Pour the mixture into a mold and leave at room temperature for about 35 minutes.* You can get monk sugar at the bulk food store. Blend the sugar in a high-speed blender, a few pulses and it will be ready. You can also use this as an icing sugar substitute. Enjoy!