Very random, but a few weeks ago I made these tasty healthy mini chocolate tarts without flour or refined sugar! Unlike the regular chocolate tart recipes, this one comes with a flourless oatmeal crust as well a vegan chocolate filling using peanut butter and dark chocolate. Like most of my desserts – very easy, entry-level healthy dessert recipe.
You can probably do a much better job than me with the presentation (I was mostly focused on eating them). I tried photographing twice – once with chunky and once with smooth peanut butter, but I feel they look the same. I only did 2/3 of the crust for one of the variations and overfilled with chocolate.
So if you’re looking for a tasty vegan, gluten-free dessert with chocolate, try this recipe! The step-by-step will be below!
Healthy Mini Chocolate Tarts
Easy tasty healthy mini chocolate tarts without flour or refined sugar! This simple tart recipe has a flourless oatmeal crust and a vegan chocolate filling using peanut butter and dark chocolate. Delicious easy healthy dessert or snack that you can make ahead!
Ingredients
Oatmeal Crust
- 1 cup oats
- ½ cup pecans or walnuts
- 1 ½ tbsp maple syrup
- 1 tbsp water
- 2 tbsp coconut oil, melted
- Pinch salt
Chocolate Filling
- 80g dark chocolate, chopped and melted
- 5 tbsp peanut butter, creamy or crunchy, melted
Instructions
- Add oats and pecans (or walnuts) to a small blender or a nut grinder and blend for 20-30 seconds or until you get the flour for the crust. You might need to repeat it in case there are still chunks from the nuts.
- Mix the flour you made with the maple syrup, melted coconut oil and a little bit of water. Add a pinch of salt.
- Spread into silicone muffin cups or line a muffin pan with parchment paper muffin liners. Place dough in the middle, then start pressing out with your hands to shape the crusts for the mini tarts.
- Bake for 6-8 minutes at 350F/180C (making sure they do not burn). Take out and let cool off (they're very tender right out of the oven).
- Melt the dark chocolate in a microwave-safe bowl in 30s intervals. After each - mix the chocolate gently. I think I had to do 2 intervals total and everything was melted. Stir in the peanut butter you chose.
- Fill the cooled off tart crusts with the chocolate mixture and refrigerate for an hour or overnight.
- Enjoy and store leftovers in the fridge in an airtight container.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 318Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 1mgSodium 90mgCarbohydrates 25gFiber 4gSugar 11gProtein 6g
How To Make Healthy Mini Chocolate Tarts
Add oats and pecans (or walnuts) to a small blender or a nut grinder and blend for 20-30 seconds or until you get the flour for the crust. You might need to repeat it in case there are still chunks from the nuts. Mix the flour you made with the maple syrup, melted coconut oil and a little bit of water. Add a pinch of salt.
Spread into silicone muffin cups or line a muffin pan with parchment paper muffin liners. Place dough in the middle, then start pressing out with your hands to shape the crusts for the mini tarts.Bake for 6-8 minutes at 350F/180C (making sure they do not burn). Take out and let cool off (they’re very tender right out of the oven).
Melt the dark chocolate in a microwave-safe bowl in 30s intervals. After each – mix the chocolate gently. I think I had to do 2 intervals total and everything was melted. Stir in the peanut butter you chose.
Fill the cooled off tart crusts with the chocolate mixture and refrigerate for an hour or overnight.
Enjoy and store leftovers in the fridge in an airtight container.