These healthy chocolate tarts are super simple and so delicious! The creamy filling is made from just 2 high-protein ingredients and pairs perfectly with the crispy, high-fiber crust.
I can't begin to tell you how thrilled I am about the way this recipe turned out. It's easy to make, high in protein and fiber, and the texture is so creamy and rich. Plus, I think they're super cute.☺
These tarts can also be made vegan pretty easily, although I do recommend the original if you can for that protein boost. Either way, you can't beat a 2-3 ingredient filling. 🙂
The recipe only makes 6 tarts so feel free to double if desired--I definitely wish I did after finishing them all!
If you don't have time to read or make this now, be sure to click here to save the recipe on Pinterest!📌that way, you can always come back to it🥰
ingredients in healthy chocolate tarts
the crust:
- white whole wheat flour: this flour has more fiber than white flour, and also a lighter taste and texture compared to whole wheat flour!
- all purpose flour: you will, however, need to combine the white whole wheat flour with all purpose flour. Using only whole wheat flour won't result in the best taste or texture, so this balances it out.
- flaxseed meal: binds the crust together, and adds additional fiber, protein, and healthy fats!
- avocado oil: this is the butter substitute, since the recipe is vegan! Yes, you can make an amazing crust without butter. 🙂
- cold water: adds a little more liquid, and prevents the crust from getting too warm and loose, especially since there is no chilling involved!
- sugar: I use cane sugar but any granulated sweetener works! This is important because the berries are pretty tart, so the crust needs to balance out the sweetness.
the filling:
- chocolate: just plain and simple chocolate chips will do the trick. Use dairy free chocolate chips if needed.
- 2% greek yogurt: it is very important that you do not use fat free yogurt for this, because the texture will not work the same way! You can use a vegan yogurt if needed.
- maple syrup: not totally necessary, but it does add a hint of sweetness if your chocolate is bitter.
how to make mini chocolate tarts
crust
- Preheat oven to 350 degrees Fahrenheit and grease a muffin tin or tart molds.
- In a medium bowl, combine all the crust ingredients until it forms a slightly crumbly dough. Press into the prepared trays to form tart shells. If using a standard-sized muffin tin, it should make 6.
- Bake the tart shells for about 10 minutes and let cool before removing from pan.
filling
- In a heat-safe bowl, melt the chocolate. Let it cool slightly and add in the room temperature yogurt. Make sure it is not cold or the chocolate will seize!! Mix in maple syrup if desired (give it a taste test and see how much sweetness it needs).
- Fill the cooled tart shells with the chocolate mixture. Refrigerate for at least 30 minutes until set, and enjoy!
>>> click here to save the recipe on Pinterest so you can always come back to it!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰
More recipes you might love:
Healthy Chocolate Chip Cookie Skillet (Vegan, Gluten Free)
Healthy Vegan Chocolate-Filled Soft Pretzels
Healthy Chocolate Tarts
Ingredients
crust
- ¼ cup + 2 tablespoons all purpose flour
- ¼ cup white whole wheat flour
- 1 ½ tablespoon finely ground flaxseed meal
- 3 tablespoons oil
- 3 tablespoons cold water
- ¼ teaspoon salt
- 1 ½ tablespoons sugar
chocolate filling
- 6 ounces chocolate
- ½ cup room temperature 2% greek yogurt can sub with vegan yogurt, but do not use fat-free!
- 2 tablespoons maple syrup optional but recommended
Instructions
crust
- Preheat oven to 350 degrees Fahrenheit and grease a muffin tin or tart molds.
- In a medium bowl, combine all the crust ingredients until it forms a slightly crumbly dough. Press into the prepared trays to form tart shells. If using a standard-sized muffin tin, it should make 6.
- Bake the tart shells for about 10 minutes and let cool before removing from pan.
filling
- In a heat-safe bowl, melt the chocolate. Let it cool slightly and add in the room temperature yogurt. Make sure it is not cold or the chocolate will seize!! Mix in maple syrup if desired (give it a taste test and see how much sweetness it needs).
- Fill the cooled tart shells with the chocolate mixture. Refrigerate for at least 30 minutes until set, and enjoy!
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