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Cheryl Wixson
This healthy dessert is quick to prepare and quite rich in antioxidants and fiber!
Servings 12 servings


For the crust:

  • 1 ¼ cups rolled oats
  • ¾ cup whole-wheat flour
  • ½ cup butter melted and cooled
  • ¼ cup honey
  • 2 tablespoons cocoa powder
  • ¾ teaspoon Sea salt
  • ½ teaspoon ground cinnamon

For the filling:

  • 1 cup espresso or strong coffee
  • 1 cup unsweetened cocoa powder
  • 7 ounces bittersweet chocolate melted
  • 2 teaspoons vanilla extract
  • 2/3 cup butter melted and cooled


For the crust:

  • Preheat oven to 350 degrees.
  • Grease a 9-inch diameter or a 13 x 4 inch tart pan.
  • In the bowl of your food processor, pulse together crust ingredients until ground, and the mixture is crumbly and looks like sand.
  • Pat into the tart pan and up the sides.
  • Bake until crust is set and smells toasty, about 20 minutes.
  • Transfer to a rack and cool.

For the filling:

  • Add the espresso and cocoa powder to the bowl of your food processor. Let sit 5 minutes.
  • Add melted chocolate, vanilla and butter. Process until mixture is very thick and smooth.
  • Scrape tart filling into shell.
  • Top with 1-tablespoon sea salt mixed 1 tablespoon toasted chopped nuts or seeds.
  • Chill at least one hour. Cut into pieces and serve with a dollop of whipped cream.


Nutritional analysis per serving: 303 calories, 5 grams protein, 30 grams carbohydrates, 22 grams fat, 211 mg. sodium, 6 grams fiber.