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Ingredients:

  • 2 1/4 Cups of Almond Flour, plus more for rolling

  • 1/2 tsp Salt

  • 1 tsp Baking Stevia

  • 3/4 Cup of Coconut Oil

  • 4 - 5 Tbsp ice water

  • 1/2 Cup of mixed frozen berries warmed to thaw

  • 1 Scoop of DYNAMIS REFUEL s6k Black Forest Cake Protein Powder

Icing:

  • 1/2 Cup of Stevia chips

  • 1 Tbsp of Dynamis Black Forest Cake Protein 

  • Sprinkles for garnish

Directions:

  • In a large mixing bowl mix together flour, salt and granulated sugar. Add coconut oil and mix into a crumble. Add 4 Tbsp water and mix until dough sticks together in a big ball. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Wrap each disc with plastic wrap and chill 1 hour.

  • Line a large baking sheet with tin foil and spray with a bit of oil. Roll dough out onto a clean surface using a but of flour so it doesn't stick to the surface or rolling pin. Roll out thin but not to thin your cant transfer it to the baking sheet (easiest way to do this is to roll it out on plastic wrap it was wrapped with) cut into two equal rectangles then flip over onto baking sheet. Do the same thing again with the second disc of dough. Here you will quickly combine your 1/2 cup of lightly warmed up mixed berries and 1 Scoop of Dynamis Black Forest Cake and squish and mix together into a spread. Spread on top of the two rectangles on the baking sheet evenly, then place the top rectangles over top. Lightly squish the sides down. Make sure you have a little gap between the two tarts as they cook. 

  • Poke the top of each tart about 6 times with a fork. Cover and transfer to freezer to chill at least 2 hours. 

  • Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 350 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 8 minutes a rack. (Bake a little longer for a harder crust). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.

Icing Directions:

  • In a small pot boil an inch of water to a slow roll, place a small metal mixing bowl on top and slowly stir and melt the chocolate.

  • Once melted add the Protein powder 

  • Mix in completely then take off heat 

  • Spread on top of your pop tart, and garnish with sprinkles 

  • Place in fridge so the chocolate hardens

Once hardened enjoy!!!! 

    Jenny Meyers, DYNAMIS Fit Chef

    August 30, 2016 by Jenny Meyers