My Basket (0)

  • No products in the basket.
Official Ninja Website

Chocolate Chestnut & Hazelnut Tartlets

by Pamela Higgins
on 19th December 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

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.

Chocolate Chestnut & Hazelnut Tartlets

Rate this recipe


  • 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
Prep Time


  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!

  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.

  3. Clean out the blender and add the chestnut filling ingredients. Process well until mostly smooth.

  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.

  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.

  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!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins