Mini Blueberry and Chocolate Tart (Clean)


I’m in awe. This tart tastes just like any other tart would, except it’s good for you. Yeah, I’m saying that the crust and the custard are both refined sugar free, and just refined-free overall.


I’m seriously so in love with this recipe, though. It was gone within minutes. Then again, it was a mini tart and I split it among four people, but I could’ve easily eaten it alone, but I wanted everyone to try this tart. My mom was pretty surprised to find out that the whole thing was healthy. She could tell that the majority of the crust was made from buckwheat flour, but everything just works together so well.


I did try to layer the custard with thin layers of chocolate, which kinda worked. I was a little impatient with it, but I’m sure that if you have plenty of time on your hands, this little tart could turn out to be even more of a masterpiece than it already is.



Oh, and feel free to use any type of berries you desire. I just used blueberries because it was blueberry season and I practically had boxes of fresh blueberries begging to be eaten before they went bad, so that’s what I went with. Raspberries would be lovely, or maybe banana coins?


Oh, and I almost forgot. In case you missed my post on Instagram, I was recently featured as this week’s Cooking Superstar at Cut Out + Keep! If you click here, I’ve featured some of my favorite recipes on the website and there’s a little interview there, too, so if you checked that out, that’d be amazing 🙂



*If you want a vegan version of the custard, you can go back to where I got the original recipe from here and there’ll be a vegan custard recipe.

**You don’t have to layer the custard and chocolate the way I did. You can simply use most of the chocolate to cover the crust, allow to harden, pour in all of the custard, and then swirl the remaining chocolate on top.

Mini Blueberry and Chocolate Tart

Adapted from The Smoothie Lover



  • 1/2 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, solid
  • 2 tablespoons maple syrup or sweetener of choice
  • 1 1/2 tablespoon cold water


  • 1 egg
  • 3 tablespoons maple syrup or sweetener of choice
  • 3/4 cup + 1 tablespoon milk
  • 1 tablespoon corn starch
  • 1 teaspoon pure vanilla extract
  • 40g dark chocolate, melted
  • Handful of fresh berries


  1. Preheat oven to 200 degrees Celsius or 390 degrees Fahrenheit
  2. For the crust, whisk together the rice flour, buckwheat flour, and salt in a medium bowl
  3. Using your fingers or a fork, mix in the cold coconut oil until well combined and resembles coarse sand. Add in maple syrup and cold water and stir until a dough forms
  4. Press the dough into a greased, small spring form baking dish
  5. Bake for 15 minutes, until the crust is browning slightly. Let cool completely before placing into the fridge
  6. For the custard, whisk all the custard ingredients together in a medium saucepan until smooth
  7. Heat the saucepan over medium heat, whisking constantly. Let it boil, whisking constantly, until the bubbles become big and the mixture thickens. Transfer the custard onto a place and let cool completely
  8. To assemble**, place about a third of the melted chocolate onto the chilled crust, smoothing it out to cover the bottom and sides in an even layer. Allow to harden
  9. Add half of the custard and another third of the melted chocolate. Place in freezer until the chocolate has hardened. Add the remaining custard and swirl the remaining chocolate and freeze until chocolate has set (5-10 minutes)
  10. Top with fresh berries and serve


Chocolate Oreo Ice Cream Cups (v) (Clean)

As the summer days turn to fall, I do have one last ice cream recipe to share with you.


Unlike the 3-ingredient no-churn cookies and cream ice cream, or the no-churn biscoff cookie butter ice cream, this one’s guilt-free, healthy, and nutritious.

Sure there’s still the black forest nice cream and the chocolate-covered mint avocado banana ie cream squares that you could indulge in without guilt, but neither of those have oreos, now, do they?


Disregarding the oreos, this recipe is pretty good for you. As for the oreos, there’s plenty of recipes for homemade healthy oreos out there, so you could use those if you want. If not, (and only if you’re reaaalllyyyy picky), then you could omit the oreos, but come on. It’s one oreo per ice cream cup, and it really makes it so much better, so just accept oreos, alright?

Moving on.


The base of these ice cream cups is the classic date-and-nut crust with a bit of cacao for the bonus flavor and antioxidants. The crust is soft and chewy thanks to the dates, but the nuts bring in an opposing, firm-to-the-bite texture. Throw in some cacao powder and you’ve got yourself a winning, healthy-as-f— crust.

The filling is made from coconut milk and raw chocolate. The mixture is combined and cooked at a low temperature, thus preserving all the nutrients in both ingredients.


 Chocolate Oreo Ice Cream Cups

Makes 12 ice cream cups



  • 2 cups soft dates, pitted (approx. 300g prior to pitting)
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • 1 can full-fat coconut milk (approx. 400ml or 2 cups)
  • Pinch of salt
  • 100g raw chocolate
  • 12 whole oreo cookies


  1. Place the ingredients for the crust (dates, almond, cashews, cacao powder, vanilla extract, and salt) in a food processor and process until well combined. If you have a weaker food processor, process the dates until smooth before adding the other ingredients
  2. Press the mixture into silicon/flexible mini cake tins or into the bottom of a cupcake pan lined with cupcake liners. Set aside.
  3. For the filling, in a medium saucepan, heat the coconut milk until just boiling.
  4. Remove the coconut milk from heat, and add in the salt and raw chocolate, broken up into small pieces. Stir until smooth.
  5. Place a full oreo in the center of each crust
  6. Pour the coconut chocolate mixture over each oreo until the oreo is fully covered
  7. Freeze for 6 hours/overnight, until firm. Store in freezer.