HI THERE! By visiting ytv.com you may link out to other sites that we don’t control. Before you click grab a parent (or the person in charge of you) and make sure it’s ok with them that you leave our site. They can get more info about what we stand for by checking out our PRIVACY and TERMS OF USE.

Healthy Mini Chocolate Tarts

Recipe by: Thatcher

Preparation Time: 20 minutes

Soaking Time: 3 hours

Cook Time: 12 minutes

Serves/Yield: 12


  • 2 cups (500 mL) gluten free all purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) vegan butter substitute (such as Earth Balance)
  • 1/2 cup (125 mL) water
  • 2 cups (500 mL) raw cashews, soaked for 3 hours
  • 1/2 cup (125 mL) cocoa powder
  • 1/2 cup (125 mL) pure maple syrup
  • 1/2 cup (125 mL) coconut milk
  • 2 tsp (10 mL) vanilla
  • 1 1/2 cups (375 mL) fresh berries


  1. In a bowl, stir together flour and salt. Add butter substitute and rub through flour with your fingers until it is in small pieces. Add water and stir with a fork to bring together a ragged dough. Knead a few times to bring together into a dough.
  2. Divide dough into 12 pieces and flatten into 12 greased muffin tins to come halfway up the sides of tins. Bake in 350 F (180 C) oven for 12 to 14 minutes or until light golden. Let cool.
  3. Filling: Drain cashews well and place in a high power blender (such as a Vitamix) with cocoa powder, maple syrup, coconut milk and vanilla. Blend until super smooth.
  4. Spoon filling into baked tart shells and top with berries. Refrigerate for 2 hours before serving.
Presented by
President Choice Children's Charity logo
In partnership with
Boys and Girls Clubs of Canada logo Government of Canada logo YTV logo
In collaboration with
Dietitians of Canada logo