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Recipe by SpamellaB

These Chocolate, Cranberry and Chestnut Tarts are the most beautiful, festive desserts to share with loved ones this Christmas! Prep them in 15 minutes and have them ready in the fridge 2.5 hours later!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 4
  • Prep: 15 minutes
  • Chill: 2.5 hours

Recipe by SpamellaB

These Chocolate, Cranberry and Chestnut Tarts are the most beautiful, festive desserts to share with loved ones this Christmas! Prep them in 15 minutes and have them ready in the fridge 2.5 hours later!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 4
  • Prep: 15 minutes
  • Chill: 2.5 hours
Metric | Imperial Measurement Conversions

INGREDIENTS

  • FOR THE BASE:
  • 70 g Oats
  • 30 g Nuts of choice
  • 2 tablespoons Coconut Oil, melted
  • 2 tablespoons Almond or Cashew Butter
  • FOR THE FILLING:
  • 250 g Soft Cheese (can be dairy-free)
  • 2 tablespoons Coconut Oil
  • 75 g No added sugar Dark Chocolate
  • 20 g Cocoa Powder
  • 4 tablespoons Natvia
  • FOR CHESTNUT AND CRANBERRY TOPPING:
  • 30 g Cooked Chestnut Pieces, chopped
  • 30 g Cranberries
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Natvia
  • Pinch of Cinnamon
  • Cacao nib & seed mix, to sprinkle

METHOD

  1. First make the base - Place the oats, nuts, coconut oil and nut butter into a blender or food processor and pulse until a flapjack mixture forms.
  2. Press between 4 individual loose bottom tartlet tins up the sides and on the bottom then chill in the fridge.
  3. Meanwhile gently melt the coconut oil and chocolate then set aside for 5-10 minutes. Beat into the soft cheese with the cocoa powder and Natvia then spoon between each tartlet tin, filling each one and smoothing out the top. Chill in the fridge for at least 2 hours to firm up.
  4. While they are chilling, heat the coconut oil in a small pan and add in the chestnut pieces and dried cranberries. Add in the cinnamon and Natvia and cook on a medium-high heat for 5 minutes, stirring well, to caramelise lightly.
  5. Divide this mixture over the top of each tartlet and sprinkle with a cacao and seed mix (optional). Chill for a further 30 minutes then serve and enjoy!

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