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+ servings

Chocolate Maqui Cookie Tarts

Vegan & gluten-free chocolate maqui cookie tarts with a chocolate cookie crust and rich and creamy maqui berry & cashew filling.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Servings 3
Author Nensi Beram


Chocolate cookie tarts

Maqui berry filling

  • 200 g cashews previously soaked for minimum 4 hours
  • 50 g coconut cream the thickened cream from a can of full-fat coconut milk
  • 2 tablespoons coconut oil
  • 3 tablespoons agave
  • juice of 1/2 lemon
  • 2 teaspoons maqui berry powder

Extra (for the topping)


Chocolate cookie tarts

  • Preheat oven to 180 °C. Prepare three tart pans with the removable loose bottom (10 or 11 cm diameter) and lightly grease with coconut oil.
  • Mix 10 g ground chia seeds with 6 tablespoons of water. Stir and let it rest for a couple of minutes to thicken.
  • Melt the coconut cream in a medium pot over low heat. Stir until smooth.
  • Mix dry ingredients in a bowl: teff flour, white rice flour, tapioca, ground roasted almonds, cacao powder, coconut sugar, and baking powder.
  • Add melted coconut cream, coconut oil, and soaked chia seeds. Use a hand mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed.
  • Spread the mixture into three tart pans and press down firmly to form the base.
  • Bake for approx. 18-20 minutes. Leave them to cool down before carefully removing tarts from the pan.

Maqui-cashew cream

  • Blend all the ingredients in a high-speed blender until the mixture becomes smooth and creamy.
  • Fill each crust with maqui & cashew cream.
  • Keep refrigerated until ready to serve.

Serving suggestion

  • Just before serving, drizzle with chocolate and top with blueberries.


Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.