Chocolate Strawberry Tartlets

Chocolate Strawberry Tartlets

Our friend SpamellaB is back with a beautiful recipe for July! This time she has created a stunning tarlet with our Giant Dark Buttons!

Serves: 4

Prep time: 20 minutes

Cooking time: None!


For the tartlet cases:

  • 120g rolled oats
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup

For the filling:

  • 1 teaspoon coconut oil
  • 75g Montezuma’s 58% Cocoa Dark Giant Buttons
  • 200g natural or coconut yogurt
  • 2 tablespoons maple syrup
  • 2 tablespoons cocoa or cacao powder
  • ½ teaspoon vanilla extract

To decorate:

  • Fresh strawberries, halved
  • 1 teaspoon coconut oil
  • 25g Montezuma’s 58% Cocoa Dark Giant Buttons

Get making!

  1. First make the tartlet cases: Gently melt the coconut oil and maple syrup then stir in the oats and mix well to combine. Press into 4 mini loose-bottom tartlet tins (up the sides and base). Chill in the fridge while you make the filling.
  2. Gently melt the coconut oil and chocolate buttons and allow to cool a little, then add to a bowl with the remaining ingredients and beat well. Chill in the fridge for at least 1 hour.
  3. Spoon the filling into the tartlet cases to fill and smooth out. Melt the coconut oil and rest of the Giant Buttons and drizzle over each one. Top with a strawberry half and return to the fridge to allow the chocolate to set (about 10 minutes).
  4. When ready to serve simply pop out of the tin and enjoy!