img_2658Who doesn’t love a good satisfying chocolate dessert? The only issue is that sometimes you may not be in a position to go all out and indulge in goey chocolate pudding. I have worked on a tasty alternative which is just as delicious and without going over the top in terms of calories and sugar. This version is also gluten free, low in carbs and full of good fats. Hope you enjoy it as much as I do!



Serves 3


For the base:

  • 30g of shredded coconut
  • 75g of almond flour
  • 1 tsp of melted coconut oil
  • 2 tsp of maple syrup
  • 1 pinch of salt

For the filling:

  • 100g of greek yogurt such as Fage (found in Manor, Migros online)
  • 2 tsp of maple syrup
  • 3 pieces of dark chocolate such as Lindt 90%
  • 1 tsp of vanilla essence
  1. Heat the oven to 180 degrees
  2. Put all the ingredients for the base in a blender such as NutriBullet and blitz until it starts to combine
  3. Take small individual tart pans and oil the bases properly
  4. Take the base mixture and divide into three tins, press down so that it is spread out evenly and goes up the sides to ensure that it will hold the filling after
  5. Bake for 10-15 minutes or until golden brown
  6. Remove from the oven
  7. Whilst it is baking, take your dark chocolate and place it in a bowl
  8. Put the bowl in the microwave and put it on high for a minute at a time to melt the chocolate
  9. Let the chocolate cool and once it is cool add to the greek yogurt
  10. Add the remaining ingredients and combine
  11. Once the bases are cooled down, again, divide the filling mix into the three tins and place them in the fridge until you are ready to eat them
  12. Remove them from the tins and decorate as you wish (here I used pistachio pieces and fresh raspberries which made for a great combination)


Nutritional information:

340 cals, 30g fats, 16g carbs, 6g protein, 3.4g sugar


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