If you want to serve an indulgent, memorable and beautifully rich dessert as an alternative to Christmas Pudding then these tartlets are exactly what you need! No baking required and made from healthy ingredients, they are also vegan, dairy-free and gluten-free too so great for free-from guests. A nutty oaty base topped with a chestnut and hazelnut spread finished off with a medley of chocolate and cranberries.
This dish contains the following allergens: Tree Nuts
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For the base
100g
oats
100g
hazelnuts
50g
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
150g
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
75g
dark chocolate, broken up pieces
To Decorate
30g
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
For the base
3.5oz
oats
3.5oz
hazelnuts
1.75oz
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
5.25oz
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
2.63oz
dark chocolate, broken up pieces
To Decorate
1.05oz
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
Utensils
Step 1
First make the tartlet cases: Place everything in your Ninja Kitchen Nutri Ninja blender and whizz up until the mixture is a bit sticky and comes together – it might still be a little chunky but that’s ok!
Step 2
Divide between 4-6 small loose-bottom tartlet tins and use your fingers to press the mixture around the base and up the sides. Chill while you make the filling.
Step 3
Clean out the blender and add the chestnut filling ingredients. Process well until mostly smooth.
Step 4
Divide this mixture between the tartlets and spread a generous layer across the base to reach ⅔ of the way to the top. Return to the fridge.
Step 5
Next gently melt the dark chocolate and coconut oil then pour over each tartlet to cover the chestnut filling and so it reaches the top. Chill for at least 1 hour.
Step 6
To decorate, gently melt the coconut oil and white chocolate and drizzle over a little on each (keep it in one corner area). Scatter over dried cranberries, chopped hazelnuts and cacao nibs over the white chocolate and either enjoy straight away or return to the fridge until you’re ready to enjoy!
First make the tartlet cases: Place everything in your Ninja Kitchen Nutri Ninja blender and whizz up until the mixture is a bit sticky and comes together – it might still be a little chunky but that’s ok!
For the base
100g
oats
100g
hazelnuts
50g
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
150g
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
75g
dark chocolate, broken up pieces
To Decorate
30g
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
For the base
3.5oz
oats
3.5oz
hazelnuts
1.75oz
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
5.25oz
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
2.63oz
dark chocolate, broken up pieces
To Decorate
1.05oz
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
Step 2 of 6
Divide between 4-6 small loose-bottom tartlet tins and use your fingers to press the mixture around the base and up the sides. Chill while you make the filling.
For the base
100g
oats
100g
hazelnuts
50g
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
150g
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
75g
dark chocolate, broken up pieces
To Decorate
30g
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
For the base
3.5oz
oats
3.5oz
hazelnuts
1.75oz
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
5.25oz
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
2.63oz
dark chocolate, broken up pieces
To Decorate
1.05oz
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
Step 3 of 6
Clean out the blender and add the chestnut filling ingredients. Process well until mostly smooth.
For the base
100g
oats
100g
hazelnuts
50g
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
150g
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
75g
dark chocolate, broken up pieces
To Decorate
30g
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
For the base
3.5oz
oats
3.5oz
hazelnuts
1.75oz
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
5.25oz
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
2.63oz
dark chocolate, broken up pieces
To Decorate
1.05oz
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
Step 4 of 6
Divide this mixture between the tartlets and spread a generous layer across the base to reach ⅔ of the way to the top. Return to the fridge.
For the base
100g
oats
100g
hazelnuts
50g
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
150g
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
75g
dark chocolate, broken up pieces
To Decorate
30g
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
For the base
3.5oz
oats
3.5oz
hazelnuts
1.75oz
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
5.25oz
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
2.63oz
dark chocolate, broken up pieces
To Decorate
1.05oz
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
Step 5 of 6
Next gently melt the dark chocolate and coconut oil then pour over each tartlet to cover the chestnut filling and so it reaches the top. Chill for at least 1 hour.
For the base
100g
oats
100g
hazelnuts
50g
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
150g
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
75g
dark chocolate, broken up pieces
To Decorate
30g
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
For the base
3.5oz
oats
3.5oz
hazelnuts
1.75oz
dates
2 tbsp
maple syrup
2 tbsp
coconut oil
For The Chestnut Filling
5.25oz
cooked chestnuts
3 tbsp
hazlenut butter
2 tbsp
maple syrup
1/2 tsp
vanilla extract
For The Chocolate Topping
2 tbsp
coconut oil
2.63oz
dark chocolate, broken up pieces
To Decorate
1.05oz
white chocolate
1 tsp
coconut oil
dried cranberries
chopped hazelnuts
cacao nibs
Step 6 of 6
To decorate, gently melt the coconut oil and white chocolate and drizzle over a little on each (keep it in one corner area). Scatter over dried cranberries, chopped hazelnuts and cacao nibs over the white chocolate and either enjoy straight away or return to the fridge until you’re ready to enjoy!
