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Blackberry tartelettes with vanilla protein cream

Preparation time

30 minutes (plus cooling time)


Enough for 4 tartelettes

1. First, take care of the base of the tartelettes. Melt the chocolate in a bain-marie. Once everything has melted, fold in the puffed quinoa and pour the mixture into tartelette moulds to cool.

2. Chill the moulds for at least 30 minutes and then take care of the vanilla protein cream.

3. To make the cream, place the soya yoghurt, vanilla protein powder and ground psyllium husks in a tall container and mix everything thoroughly until small lumps are visible.

4. Now scoop the berries out of the moulds and pour the protein cream on top.

5 Now cover with the berries and chill again for at least 30 minutes so that the vanilla protein cream can firm up a little more.

Nutri-Plus wishes you bon appétit!


40 g puffed quinoa
100 g dark chocolate
160 g soy yoghurt
30 g Nutri-Plus vanilla-flavoured protein powder (e.g.  Nature's. e.g. Nature'svanilla)
5 g psyllium husks
250 g blackberries