Mini Speculoos Quark Tarts

Ingredients

• 30 g Maria biscuits (crushed into crumbs)
• 30 g Medjool dates (pitted)
• 120 g Low-fat vanilla quark (low-fat vanilla quark)
• 15 g Speculoos spread (e.g., Biscoff spread)
• 10 g Protein powder (speculoos flavor protein powder)
• 2 Gelatin sheets (sheets of gelatin)
• Vanilla (optional, for extra sweetness)
• Lotus Biscoff biscuit (optional, crumbled for garnish)

Steps

1. 1

   Place the gelatin sheets in a bowl of cold water to soak.

2. 2

   Place the Maria biscuits in a food processor and pulse until they become fine crumbs.

3. 3

   Add the Medjool dates to the food processor and mix again until the mixture becomes a sticky, cohesive dough.

4. 4

   Divide the biscuit-date mixture evenly across 5 muffin liners or molds, pressing down to form a base.

5. 5

   Remove the gelatin sheets from the water and place them in a small saucepan.

6. 6

   Heat the gelatin over low heat until it has completely melted into a liquid jelly.

7. 7

   Add the vanilla quark, speculoos spread, and protein powder to the saucepan (and optional extra vanilla if desired).

8. 8

   Stir the mixture continuously until the speculoos spread has melted and everything is well combined and smooth.

9. 9

   Divide the quark mixture over the prepared muffin bases.

10. 10

    Place the muffin molds in the refrigerator to set for at least 3 hours.

11. 11

    Garnish with a crumbled Lotus biscuit before serving if desired.

Notes

Macros per piece: 75 kcal, 9.5g carbs, 4.8g protein, 1.8g fat. For best results, ensure the gelatin is fully dissolved before adding the cold quark to prevent lumps.

Nutrition per serving

• dessert
• snack
• high-protein
• low-calorie
• no-bake
• speculoos
• healthy