Coconut Chia White Chocolate Beetroot Berry Tartalettes

Hello guys! I was lucky enough to collaborate with one of my favourite brands again: iHerb. This post is sponsored by them. However, all opinions are, as always, my own.

Valentine’s day is just around the corner and, for the 21st time, I’m spending mine alone, binge-watching all of my favourite series and eating all the cute pink-coloured treats. Because, you know, us single people can enjoy all the adorable heart-shaped noms too!

Given that I’m probably going to spend the whole day eating my bodyweight in chocolate, I thought I’d try and make a healthier twist on a Valentine’s day dessert. Enter these delicious, but at the same time nutritious, coconut chia white chocolate beetroot berry tartalettes. What a mouthful! From now on, let’s refer to them as simply tartalettes, shall we?

First of all, we have a delicious, flaky crust. It’s made with wholemeal flour, chia seeds and coconut oil instead of butter so we can reap all of the health benefits. If you’re worried about it tasting like cardboard, as it often happens with other healthier pastry options, fear not, because this one tastes every bit as great as its unhealthier counterparts.

Then, we have a layer of homemade white chocolate, to prevent the fluffy filling from leaking into the crust and making it saggy. Bonus points for the fact that white chocolate is ridiculously delicious too!

Next? Smooth, velvety coconut cream made into the most adorable and Valentine’s appropiate treat, thanks to the addition of beetroot powder, which adds the loveliest pink hue. Flavour-wise, it’s not that strong that it becomes the only thing you can taste, overpowering the rest of ingredients, so it’s all good!

Last but not least, we’ve got some fresh berries to not only make the tartalettes even more enchanting (fresh berries make everything so pretty, right!), but to add extra vitamins and a punch of flavour as well. Not enough berry flavour for you? Add some raspberry-infused dark chocolate! It adds the perfect amount of bitterness that the sweet cream needs. Such a beautiful combo all around!

These little tartalettes are also super easy to make, so if you were looking for a nutritious treat to add to this year’s Valentine’s day round-up, let it be this.

As usual, I got all of my slightly fancier ingredients from iHerb, since they’re not readily available in Spain, where I currently reside. The store is really trustworthy, and I’ve never been charged customs when ordering from there. The shipping costs are minimal (you can even get free shipping when buying certain products, if you look for the “shipping saver” tag) and it doesn’t take too long to get to Spain from the US. Moreover, the customer service is brilliant, and also available in 10 languages. It’s definitely one of my favourite sites to order vegan goodies (and cruelty-free make up too!), as they’re always expanding their vegan grocery range, which includes +900 products as of now. How cool is that? Super helpful for those of us living overseas (they ship to +160 countries!) without access to big health food stores. I’ve said it a million times, but I can’t ever get enough of iHerb and it’s always fantastic to collab with them and get to show you guys how great the website is.

Shall we move over to what makes the ingredients to great? Let me explain it to you, just in case you were curious about purchasing similar products:

Organic Vanilla Extract by Frontier Natural Products: I love having pure vanilla extract on hand, as it’s a great way to add an extra flavour punch to all kind of sweet recipes without adding extra sugar. It works great in desserts, smoothies, porridge and even yogurt for those times when you want to make your own healthy flavoured yogurt. I find this brand fantastic: the bottle goes a long, long way as the flavour is intense and it really pairs well with all sweets. It’s also certified organic by USDA, so it’s a really great deal!

Organic Cacao Butter by Navitas Organic: cacao butter is such a great thing to have on hand if you like me are a fan of making your own desserts! It’s a key ingredient in chocolate-making and it also works great to make DIY lip balm. Personally, I like to use it to make white chocolate, as vegan white chocolate is hard to come by, so I often make my own. Navitas Organic brand works a charm, and it’s really cost-efficient as well.

Organic White Chia Seeds by Mamma Chia: Chia seeds are such a pantry staple for me. They’re jam-packed with vitamins, minerals and plant-protein, not to mention healthy fats to aid brain function and keep you full and satisfied for hours. I like white chia better than the plain version, but it’s just a matter of preference, really! Both work really well and are a lovely thing to add to both sweet and savoury recipes. In this case, they add a phenomenal crunch to the crust (and lots of health benefits too!)

Organic Beetroot Powder by Sunny Green: if you like me are a fan of making pretty food, you need a powder of this kind in your cooking arsenal. You’ll only need a tiny amount to add such a lovely pink colour to your food, and the health benefits are fantastic as well. Beetroots are known to be nutritional powerhouses, and this powder format makes it super convenient to eat them. What’s not to love?

Raspberry Rooibos Dark Chocolate by The Tea Room: if you’re a fan of dark chocolate and like to experiment with different flavour combos: this one is for you! The bitter chocolate is gracefully complemented by the tanginess of raspberries, and the rooibos adds a misterious undertone which makes this chocolate bar one of the best I’ve ever had. If you’ve never tried it, don’t hesitate to do so. You won’t regret it! I recommend it eating it lukewarm, to make the most of its flavour.

Now that you know everything about each one of these fabulous ingredients, let’s move onto the recipe! Don’t hesitate to leave your comments below if you’ve got any doubt and I’ll be more than happy to help.

Coconut Chia White Chocolate Beetroot Berry Tartalettes

Coconut Chia White Chocolate Beetroot Berry Tartalettes



  1. For the crust:
  2. Make sure that coconut oil is not too cold but not too melted either.
  3. In a bowl, mix together flour, a pinch of salt, chia seeds and vanilla extract.
  4. Add in the coconut oil and incorporate it into the dough by using a pastry cutter or two forks.
  5. Next, add the cold water until you can form a ball our of the dough.
  6. Grease a muffin tin or any other tart molds and press the dough on top. Pinch it with a fork and top it with baking beans so it doesn't rise too much while baking.
  7. Bake in a preheated oven at 180ºC for 25-35 minutes and let them cool before topping.
  8. -
  9. For the white chocolate:
  10. Use a double boiler to melt the cacao butter, stirring often so it doesn't burn.
  11. Add in the coconut oil and hazelnut butter and stir to combine.
  12. Add in the sugar, vanilla extract and a bit of salt if desired and stir to combine.
  13. Pour the mixture into molds if you want to make chocolate, but reserve a bit of it to paint the pie crusts so the filling doesn't leak into the crust.
  14. -
  15. For the filling:
  16. Whisk together coconut cream, beetroot powder, vanilla and sugar until smooth.
  17. Top the tartalettes with this mixture and some fresh berries and chocolate.
  18. Enjoy!

Remember that you can get a discount off your order when you click this link. New Customers can get an additional $5 of a $40 minimum order with Promo Code, WELCOME5.

Hope you guys enjoy this recipe as much as I did!

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