Buckwheat Crust Tartlets

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How do you like these little Buckwheat Crust Tartlets? Cute :)? Yeah, my thinking exactly! And what if I told you that they weren’t just a dessert but a yummy breakfast too?! Cause the crust is just oats and buckwheat with little bit of coconut butter, agave syrup and almonds. Practically a granola. It’s such an easy recipe and these are not only delicious but also really healthy! Practically a breakfast in form of desert. I went for the tofu for a base for filling cause it’s much lighter then using nuts or coconut milk.


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These tart shells you can actually use with any other filling (I used also a simple yoghurt and fruits the other day). Just prepare them in advance and you can add different fillings in days to come. When I first made them, I went for sweetened yoghurt/fresh berries filling. And it was spot on! So, you can try that too! For a heavier sweeter variation you can use cashew filling, like the one in my Almost Raw Hazelnut Cake or simply chopped nuts and melted chocolate. Play with it guys, be creative! Now I’m curious what you’ll come up with 🙂


Serves: 6
Prep time: 30 minutes
Baking time: 18 minutes


Shells (12 pieces)
1 cup rolled or steal cut oats
1 cup raw buckwheat groats
1/2 cup almonds chopped (I used flaked and silvered ones)
2 tbsp coconut butter
3 tbsp agave or maple syrup
1 tsp maca powder (optional)
1/2 tsp pure vanilla powder (or essence)
1 pinch salt

The filling:
100 grams silken Tofu (around 1 cup)
3 tbsp agave
4 tbsp raw cocoa
1/2 tsp vanilla
3 tbsp coconut butter
1/2 cup toasted and ground hazelnuts

Mix oats, buckwheat, almonds and salt and process in a food processor until buckwheat and almonds are coarsely ground. Add the rest of crust ingredients and process a bit more until the mixture is evenly moist. It will be a bit crumbly. Add more sweetener if needed. Divide the mixture and press it in a muffin tin forming the shells. I recommend a silicone muffin tin. (The mixture will be pretty crumbly, mostly thanks to buckwheat groats and I was afraid it would all miserably fall apart, but the shells came out nice and firm and the buckwheat groats were beautifully crunchy).
Bake for 18 min on 175 Celsius.

Prepare the filling. Place all the ingredients and blend in a blender or food processor until nice and smooth. Add more cocoa or sweetener to taste. Scoop into cooled shells. Top with ground hazelnuts and fruits, or you can use melted chocolate and hazelnuts.

I hope you like this recipe; if you recreate it tag on Instagram with #deliciousandhealthybymaya @delicious_and_healthy_by_maya for a chance to be featured;)

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