Chocolate & Beetroot Tartlets

Serves: Makes 4 tartlets


For the tartlet cases: -

50g Oat flour
25g Ground almonds
25g Coconut flour
2 tbsp Cacao powder
2 tbsp Almond milk
2 tbsp Coconut oil, melted
2 tbsp Maple syrup
1 tsp Vanilla extract
For the filling: -

1 x Can coconut milk
30mls BeetActive concentrate
3 tbsp Maple syrup
2 tbsp Cornflour
1 tsp Vanilla extract
To decorate: -

Dried rose petals
Freeze-dried raspberries


  1. First make the tartlets case: Mix together the oat flour, ground almonds, coconut flour and cacao powder in a bowl.
  2. Pour in the almond milk, melted coconut oil, maple syrup and vanilla and mix well to combine to form a dough-like texture.
  3. Press into 4 x small loose-bottom tartlet tins to cover the bottom and up the sides. Chill in the fridge while you make the filling.
  4. Pour the can of coconut milk into a small pan and whisk in the beetroot concentrate and maple syrup and place on a medium-high heat.
  5. Whisk the cornflour in a cup with 1-2 tablespoons water to form a paste then stir this into the pan. Whisk continuously and cook for a few minutes until the sauce has thickened. Remove from the heat, stir in the vanilla and set aside to cool.
  6. Once cooled, spoon the filling into each of the cases and sprinkle over the decoration. Chill again for at least 30 minutes until ready to serve. 


  • Feb 16, 2018
  • Category: Recipes
  • Comments: 0
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