If you're craving something sweet but also want a great, nutritious ingredient list, this recipe is perfect. A crunchy, almond-chocolate base, a velvety coconut filling, homemade raspberry and chia seed fruit jelly, and on top – a crispy layer of dark chocolate with Himalayan salt flakes. This play of textures and flavors is simply addictive!
Velvety base: 100% ALMOND Paste ONLY ALMOND
The unique, deep, and slightly marzipan-like taste of the base comes from our 100% ALMOND Paste ONLY ALMOND 200g from Good Noot. It's pure, 100% blanched almonds ground into a perfectly smooth, shiny cream. No added sugar, salt, or palm oil. It perfectly binds almond flour and cocoa, creating a pliable dough with an excellent macronutrient profile.
Ingredients for chocolate tartlets
Almond-chocolate brownie base:
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¾ cup almond flour
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2 tablespoons protein powder (e.g., vanilla or chocolate flavored)
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1 heaped tablespoon cocoa powder
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¼ cup 100% ALMOND Paste ONLY ALMOND 200g from Good Noot
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35 g maple syrup
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20 ml plant-based drink or milk
Creamy coconut filling:
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100 g solid part of coconut milk (well chilled in the refrigerator)
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1 tablespoon cocoa powder
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1 tablespoon maple syrup
Quick raspberry chia seed fruit jelly:
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100 g fresh or frozen raspberries
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1 teaspoon xylitol (or maple syrup)
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1 tablespoon chia seeds
Crispy topping and finish:
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25 g dark chocolate
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5 g coconut oil
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A pinch of Himalayan salt
Step-by-step preparation instructions:
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Chocolate base: In a bowl, combine almond flour, protein powder, cocoa, maple syrup, plant-based drink, and 100% ALMOND Paste ONLY ALMOND. Knead everything into a uniform, pliable dough. Press the prepared mixture into silicone muffin molds, firmly pressing the bottom and sides to form cups for the filling.
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Chocolate cream: Gently heat the solid, thick part of the coconut milk in a saucepan (just until liquid), mix thoroughly with a tablespoon of cocoa and maple syrup. Pour this prepared mixture into the almond bases and place the molds in the refrigerator or freezer for the cream to set well.
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Raspberry fruit jelly: Put raspberries into a small pot, add xylitol (or maple syrup) and heat until the fruit releases its juices. Mash them with a fork, remove from heat, and add chia seeds. Mix and set aside in the refrigerator – the chia seeds will absorb moisture and create a thick, healthy fruit jelly.
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Assembling the tartlets: Spoon a portion of the thick raspberry fruit jelly onto the set coconut layer.
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Topping: Melt dark chocolate in a double boiler with coconut oil. Pour the liquid chocolate over the top of each tartlet, and finally sprinkle with a pinch of Himalayan salt, which will brilliantly enhance the sweetness of the dessert.
Chill in the refrigerator before serving until the chocolate has set. Ready, enjoy!
Order ONLY ALMOND paste and create delicious, homemade screens!
Pure ingredients, zero compromises, and the taste of blanched almonds – this is the perfect base for your healthy baked goods and no-bake desserts.
