Assorted Tartlettes: Lemon Coconut and Raw Chocolate Banana

by Jessica Mishra on March 19, 2012

I was in an experimental mood this weekend, so I decided it might be fun to try my hand at some cute little tarts, or tartlettes.

I love lemon desserts for Spring, so I was determined to fill one of my tartlettes with a decadent lemon pudding. Fortunately, I got the recipe right on the first try (or at least in my opinion). Let me know what you think!

The chocolate tarts have a surprise ingredient, avocado! Although it may sound weird, you do not taste the avocado.  Instead it adds a nice creaminess, not to mention some healthy fats.

These tartlettes would be wonderful to whip up for an Easter potluck or summer BBQ. For a fun variation, fill one of your tartlettes with half of the lemon coconut pudding and half of the chocolate banana pudding. Not only does this make for a lovely presentation, but the flavors are delicious together!

Lemon Coconut Tartlettes

Crust (From Whole Life Nutrition Kitchen Blog)

  • 2 cups pecans
  • 8-10 medjool dates, pitted
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon cinnamon
  • 1 pinch ground cardamom

To make crust, process pecans in a food processor until finely ground. Add remaining ingredients and mix until well combined. Press mixture into tartlette pans with a removable bottom (like these).  You could also make one tart by using a pie dish. Place in the refrigerator to chill.


  • 1 can full-fat coconut milk
  • zest from 2 lemons (I used a hand grater to retrieve the zest)
  • juice from 1 lemon
  • 1 teaspoon vanilla extract
  • ¼ – ½ cup Grade B maple syrup (adjust for preference sweet vs. tart)
  • 6 tablespoons arrowroot powder
  • 6 tablespoons cold water
  • ½ teaspoon cinnamon

To make the pudding filling, start by adding the can of coconut milk to a medium-sized pan on medium heat. Warm up the coconut milk for a couple minutes, and then add the lemon zest, lemon juice, vanilla extract, cinnamon, and maple syrup. Stir for 2 more minutes. Be sure to continually stir mixture or it will begin to clump.

Add the arrowroot powder to the cold water and whisk to dissolve. Once the coconut milk mixture is bubbling slightly, add the arrowroot powder mixture. Continue to stir for several minutes until the pudding starts to thicken. Be careful not to burn.

Once the mixture has thickened, turn off the heat and set aside to cool.  Then, add the pudding to the chilled tartlette crust and return to the refrigerator so that it can set. Garnish with a thin lemon slice or serve with fresh berries. Enjoy!

Raw Chocolate Banana Tartlettes

Crust: Use recipe from above.

Filling (Inspired by a recipe on the Clean Green Simple website)

  • 1 large avocado
  • ½ cup raw cacao powder
  • 1 banana
  • ¼ cup grade B maple syrup (if you desire a sweeter pudding, add more to taste)
  • ½ cup almond or other non-dairy milk
  • 2 pinches of sea salt
Add all ingredients to a food processor and mix until thoroughly combined.  You may need to scrape down the sides with a rubber spatula. Then add the mixture to the chilled tart crusts. Place back into the refrigerator so the pudding can set.
Serve with sliced strawberries on top or a dollop of coconut cream (scoop out the creamy part of the coconut milk from a can that has not been shaken). Top with cinnamon. Enjoy!

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{ 2 comments… read them below or add one }

Clair March 28, 2012 at 7:29 pm

>Unbelievably beautiful, and they look delicious to boot! I'm glad you stopped by my blog…you have a lovely space and I'm glad to have found it!


Beaming with Health March 29, 2012 at 9:31 am

>Thank you Clair! They were quite delicious and didn't last long around here. ;) I really enjoyed your blog! I just found the Mad Man post you did. Love! I just started watching! Keep in touch! -Jessica


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