These chocolate and cherry tarts are delicious little bites of rich chocolate with a sweet fruity layer of cherry chia jam tucked inside.   You’ll need rubber cupcake cases or a mini tart tin to make the tarts in.SERVES: Makes 6-8 mini tarts   PREP TIME: 2 hours


  • 140g ground almonds 
  • 3 tsp almond butter 
  • 2 tsp maple syrup 
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 2 tsp melted coconut oil


Cherry Layer




  1. Add all the ingredients for the cherry layer into a Nutribullet or food processor and blitz together for 20 seconds. Set aside and leave to set.
  2. In a bowl put all the ingredients for the base layer and stir together until they combine. Once the crumbly mixture starts to form use your hands to work the mixture into a dough ball.
  3. Divide the base dough mixture into 8 equal portions (if you’re weighing them aim for about 38g each). Using your hands flatten each ball into a circle about 2cm thick.
  4. Press the base into your tart tin or rubber cupcake case. Ensure the sides and base are as even as possible. Repeat steps 3 and 4 until all your base mixture is used. Place the bases into the freezer for 30-40 minutes until firm.
  5. Whilst the bases sets in the freezer, in a food processor put all the ingredients for the filling and blitz together until smooth.
  6. Once firm, remove the bases from the freezer. Using a teaspoon put a small amount of the cherry chia jam in the bottom of each case, spreading right to the edges.
  7. On top of the cherry jam spoon the chocolate filling, smoothing down the top with the back of a spoon. Repeat steps 6 and 7 until all your cases are filled.
  8. Put the tarts in the freezer and leave to chill for 1 hour.
  9. When firm, remove the tarts from the freezer and decorate with cacao nibs and drops of coconut cream.

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Allergy Information

  • Gluten-Free
  • Dairy-Free
  • Raw-Ingredients
  • Vegan