Chocolate Berry Tartlets | The Healthy Way


Healthy eating does not have to mean avoiding chocolate – because what’s the fun in that!

Yes, these tartlets have chocolate as one of the key ingredients along with the fabulous all-rounder coconut oil, one of my favourite healthy fats to include in desserts of any kind. Because if healthy eating required giving up chocolate, I would have given up ages ago!

This recipe also features healthy servings of almonds and pecans:

two nut varieties that we always attempt to keep in constant supply in the pantry. Running short on almonds? Swap out with macadamias. Want to add some extra selenium to your diet? Include a few Brazil nuts and just reduce the serving of pecans weight for weight. You get the idea, this is a recipe that I encourage you to play with and make your own favourite healthy treat.

Healthy chocolate, nut and berry tarts

I must admit I think these tartlets are utter heaven, and I’m always finding an excuse to make them. Fortunately, this recipe makes quite a few so keep some tart cases stowed in the freezer, making it really easy to pull out and share at a moment’s notice. Just in case you still needed convincing of their healthy quota, I have been known to eat them with my morning coffee! Yep, if my favourite granola supply has run low – one of my all-time faves I confess to eating at ANY time of the day – I  gleefully turn to my freezer supply of tarts. What a great feeling it is to have healthy, vibrant food choices so easily accessible.

Just be sure to take these cuties out of the freezer 20 minutes before filling with the delicious yoghurt combo, to soften a little bit before eating. Also, stored in the fridge or back to the freezer is best, particularly during an Aussie Summer!

One final bonus of these tartlets is they’re packed full of healthy fats, that keep you feeling full and satisfied with no need to go hunting down the cookie jar. These are a great option when you are after a little dessert treat, with no sugar required. Go on, you’re worth it!

Healthy grain-free chocolate tarts



Chocolate Berry Tartlets


Tart Shell:

90 grams sugar-free chocolate, roughly broken ( I like Well Naturally’s Orange Valencia, but any quality chocolate with a high cocoa percentage will do the trick)

170 grams almonds

150 grams pecans

4 Medjool dates, pitted

4 tablespoons coconut oil

1 teaspoon vanilla powder


2 level teaspoons Açaí powder

300 grams of Coyo vanilla bean Coconut Yoghurt or thick Greek Yoghurt

handful of raspberries and/or blueberries

small handful flaked coconut chips or flaked almonds


Thermomix Method

  • Start by lining 12 large muffin holes with paper baking cups.
  • Place all tart shell ingredients into Thermomix bowl and blend for 30 sec/speed 9, or until well ground and mixed.
  • Place a generous tablespoon of mixture into each baking cup, and using fingertips gently press the mixture up the sides to create a domed shell.
  • Pop in freezer for a minimum of 1 hour, or overnight.

Food Processor or Blender Method

  • Start by lining 12 large muffin holes with paper baking cups.
  • Place chocolate, almonds and pecans into blender bowl and process for 20 seconds. Add remaining tart shell ingredients and process for a further 20 seconds or until well ground and mixed.
  • Continue as per the Thermomix method, step 3.

To Serve

  • Remove tart shells from freezer and unwrap from baking cup.
  • In a small bowl gently combine Açaí powder and Greek yoghurt.
  • Place big dollops of Açaí yoghurt into each tart base and decorate with blueberries and flaked coconut chips/almonds.