Plum and Cacao tarts 

Spring and Easter seem like the perfect time for fruit tarts. These gems are ideal little treats and are surprisingly refined sugar- free.

As much as I enjoy healthy tart bases that are made from ground nuts and dates, they can be deceptive in their macros. Although, they’re made of healthy and nutritious ingredients they have a high content of fats/calories. They can also be tricky and fiddly with their stickiness and blender mess, so I have been trying to look for alternative and came up with these cacao bases.

These are the perfect treats for Easter!


Plum and Cacao Tarts


  • 50 g Coconut Flour
  • 60 g Cacao Powder
  • 100 g Egg White
  • 75 g Apple Puree*
  • 50 g Granulated Stevia/Sweetener (I use Truvia)


  • 200 g Plums
  • 2 Tbsp Water
  • 1 Tbsp Granulated Stevia/Sweetener (I use Truvia)


  1. Pre-heat the oven to 185C.
  2. Mix all the ingredients together to form a sticky dough.
  3. Line a muffin tray or use tart cases. Use a tablespoon to get equal amounts of mixture from the bowl and use your hands or the back of a spoon to form mini tarts in each of the holders.
  4. Bake for 15 minutes and then leave to cool and they will harden.


  1. Chop the plums and add to a saucepan with the water and sweetener.
  2. Bring to the boil and then simmer on a low heat for around 10 minutes until a sticky, chutney-style mixture is formed.
  3. Spoon into the tart bases and leave to cool.

*Apple puree can be bought at the supermarket- I get mine from the kosher aisle in Tesco. You can also get it in some baby food aisles. Alternatively, simmer chopped apples in a little water and blend them to make your own.