Choc Mint Cheesecake Tarts


This was our entry for #TheGreatBritishMousseOff competition, which required a creation using a Muscle Mousse product. Coincidence, we had just bought a Bubbly Mint tub so decided to roll with it. Unfortunately, when it comes to choosing what to make, we can never decide on just one thing, SO… decided to go for an all in one creation again. Whats not to love about Choc Mint Cheesecake Tarts, right?

3 Tbsp Coconut Oil
2 Tbsp Applesauce (We used our own home-made one)
3/4 Cup Ground Gluten-Free Oats
1 Tbsp Flaxseed Meal
1 Scoop Bubbly Mint Muscle Mousse

100g Extra Light Philadeplhia
100g Greek Yoghurt
1 Scoop Bubbly Mint Muscle Mousse
1/2 Tbsp Bulkpowders Kale Powder
1/2 Tsp Peppermint Extract
1 Tsp Arrowroot

Dark Chocolate (Optional)

First, melt the coconut oil with the applesauce in a pan or microwave. Then, fold in the rest of the ingredients, one by one, until you have a sticky dough-like consistency. Place in fridge to cool (this will make it easier to mould into muffin tray.)

Preheat oven to approx 180 degrees.

In a bowl, mix your filling ingredients and set aside. Take out your cooled dough and a silicone muffin tray, start seperating your dough and pressing into each muffin mould. (You should have enough for 6). Then, spoon your filling into each ‘tart’ evenly and bake for approximately 20minutes until golden.

Leave to cool completely.

Once cooled, you may want to drizzle chocolate over your tarts, like so…


To do so, simply melt your Dark Chocolate of preference and drizzle over the tarts with the tip of a teaspoon.

These were surprisingly tasty, you would never say they had Kale in them!

Nutritional Info (Per piece inc Dark Choc):

207 Cals | 8.1F | 23.2C | 11P

Dont forget to tag us ont he social media realms…
@themusclebakery / #TheMuscleBakery

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