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Proudly Australian

Double Chocolate Tart

Recipe by SpamellaB Chocolate deliciousness topped with a chocolate drizzle and cacao nibs. Best enjoyed with lots of friends! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Serves: 8

Prep time: 30 minutes

Cooking time: 30 minutes


For the tart case -

100 g oat flour

100 g rolled oats

4 tablespoon Natvia natural sweetener

3 tablespoon coconut oil, melted

For filling -

2 medium sweet potatoes - peeled, cut into chunks, cooked and cooled

3 tablespoon cacao or cocoa powder

50 g Natvia natural sweetener

2 tablespoon Nuttvia

1 egg

1 tablespoon cornflour

2 tablespoon almond milk

1 teaspoon cinnamon

1 teaspoon vanilla extract

To decorate -

30 g no added sugar dark chocolate

1 teaspoon coconut oil

4 tablespoon cacao nibs


  1. Grease an 8in loose bottomed tart tin and place on a baking tray. Preheat the oven to 180 degrees C
  2. Place the ingredients for the tart case in a food processor until combined - add a tablespoon or two of water if the mixture needs to come together a bit more.
  3. Tip into the tin and spread evenly, using your fingertips to push it across the bottom and up the sides. Bake for 8-10 minutes.
  4. Meanwhile place all of the ingredients for the filling into a clean food processor and whizz up until quite thick and smooth. Spoon into the part-baked tart case and spread out evenly then return to the oven for a further 20-25 minutes until firmed up. Leave to cool completely then place in the fridge for at least 2 hours.
  5. Gently melt the chocolate and coconut oil then drizzle over the tart. Sprinkle with cacao nibs and return to the fridge.
  6. hen ready to serve, remove from the tin, slice into 8 and serve!
Carbs Pro Fats Energy KJ Calories Serving size
14.5g 4.9g 8.7g 650 155 70g

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