Have you wanted a tasty and healthy (well there are some healthy ingredients) treat for the lunch box or afternoon tea? How about adding pumpkin to a recipe, if you are worried it doesn’t taste like pumpkin at all just has the healthy benefits of pumpkin.
If you said yes, then I have a great recipe for you.
Choc Chip Pumpkin Bread – Yummy and all ready to eat!
Make it easy and download the recipe card and instructions
INGREDIENTS
2 cups (300g) self-raising flour
50g butter melted
2 Eggs
2/3 cup (130g) dark choc chips
1/2 cup (55g) chopped walnuts
Pepitas (pumpkin seeds) and sunflower seeds
1 cup (220g) brown sugar
1 cup (250g) mashed pumpkin (I made my own)
1/2 cup (125ml) buttermilk
SET THE OVEN FOR 180°C OR 356°F
My freshly made pumpkin mash all ready to make Choc Chip Pumpkin Bread
METHOD
Step 1: Make your own Pumpkin Mash
I made my own pumpkin mash. I measured the correct amount of pumpkin needed. Then took off the skin. I added a little water to a saucepan and then added the cut-up pumpkin. I cooked until it was soft to make a mash. I cooled it a little to be not hot when it was added to the other dry and wet ingredients.
You don’t need to create your own mash, but it was super simple and easy to create, and it meant it was all fresh. If you would rather not do your own mash you can buy canned pumpkin mash and then add it to the mixture.
Step 2: Mix all ingredients into a bowl and make sure they are mixed well.
How good does this look….I want a piece now. All cooked and amazing looking choc chip pumpkin bread.
Step 3: In a buttered tin (I used a big rectangle one that is good for bigger cakes), put in all the mixture. Make sure that it is all level and the top of the cake looks smooth. If you need to use a knife to smooth out the top.
Step 4: Add the dark chop chips, walnuts, pepitas and sunflower seeds to the top of the cake. I found that since the mixture was a bit thicker than a standard cake the seeds and choc chips stayed on the top, whereas a standard cake means that these items would have fallen into the cake and stuck to the bottom.
You can add any seeds you wish, so if you prefer something else add those.
Step 5: Cook for about 1 hour or until a skewer comes out cleanly of the cake/bread. I checked often as I was unsure if an hour was too long. I think it got close to being in the oven for an hour.
Step 6: Eat your yummy choc chip pumpkin bread – share with friends or just have it for yourself for afternoon tea.
Yummy Choc Chip Pumpkin Bread all ready to eat
I hope you enjoy this yummy recipe.
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A gorgeous slice of Dark Chocolate Raspberry Oreo Crust Tart – You want it don’t you!
Dark chocolate and raspberries, side by side, Met on a crisp Oreo base, with nothing to hide. One whispered, “I’m rich, I’m smooth, I’ll thrill,” The other replied, “I’m tart and sweet, let’s chill!”
Together they danced, a perfect embrace, Melding flavours, setting hearts to race. With a twist of the crust, their love was complete, And that’s how this tart became the ultimate treat!
This stunning dessert is super simple to make, looks impressive, and is sure to wow everyone. Find out how to whip up this fabulous tart!
Looks so yummy and ready to eat!
Note: This is a no-bake recipe where everything sets perfectly in the freezer and fridge—no fuss, just deliciousness! Perfect for the busy holiday season or anytime you need a quick treat.
ITEMS YOU NEED
Tart pan – I used one with a removable bottom, which makes it much easier to lift the tart out. You can use a different pan, but it might be a bit trickier.
Blender/food processor – Perfect for crushing the Oreo cookies and pureeing the raspberries smoothly.
Grater – I used it to finely grate the dark chocolate for a decorative touch on top of the tart.
Getting ready to make a dark chocolate raspberry tart with an Oreo crust.
INGREDIENTS
4 punnets of raspberries:1 for the filling, 1 for the purée topping, and 2 for decorating the tart.
45 Oreo Cookies (about 3–4 packs). I originally planned to use fewer cookies, but my tart pan needed extra coverage. If you’re using a smaller pan, you can reduce the quantity accordingly.
90 grams of butter
300 ml of whipping cream
400 grams of dark chocolate
Raspberries are so delicious and in season, perfect for a dessert with dark chocolate.
Raspberries at Todarello’s Katoomba Village Fruit MarketRaspberries ready to be made into a dark chocolate raspberry Oreo tart
Todarello’s Katoomba Village Fruit Market looks bright and colourful.
I purchased my fresh raspberries from Todarello’s Katoomba Village Fruit Market, and it’s truly a treasure trove of fresh and fabulous produce! From vibrant fruits to crisp veggies, their selection is simply stunning. Plus, their customer service is outstanding. Need help getting your goodies to the car? Just ask, and their friendly staff will happily assist.
These raspberries look so delicious.
I absolutely love shopping at Todarello’s—it’s a feast for the eyes with all the bright, colorful displays. Everything you could possibly want is right there, making every visit a delightful experience!
Summer’s Sweetest Treat: Raspberries Are in Season!
Raspberries are at their peak this summer, bursting with flavour and brimming with health benefits. These vibrant berries are rich in antioxidants, helping to fight free radicals and support anti-aging, and they’re packed with vitamin C to keep your skin radiant and healthy.
And let’s not forget dark chocolate—it’s not just indulgent but also good for you in moderation! Loaded with antioxidants and linked to heart health, dark chocolate makes the perfect partner for raspberries.
This tart is the ultimate way to enjoy the best of both worlds. It’s a delicious dessert that also helps you get your dose of summer’s sweetest fruit and a touch of heart-healthy indulgence!
METHOD
Step 1: Crafting the Oreo Tart Crust (Feel free to swap the Oreo crust for a classic pastry base, homemade or store-bought.) Start by crushing the Oreo cookies in a blender or food processor—you may need to work in batches. Once crushed, the cookies should resemble fine crumbs, almost like edible dirt (but much tastier!). Transfer the crumbs to a bowl, melt the butter, and mix it into the crumbs until they form a sticky dough.
The Oreo Cookies all ready to become the tart crust.
Step 2: Preparing and Shaping the Crust Lightly grease the tart pan with a touch of butter to ensure the crust doesn’t stick and releases easily. Press the Oreo dough into the pan, smoothing it out to create an even layer along the bottom and up the sides. Take care to ensure the crust is consistent throughout—this will help it hold together when sliced and prevent crumbling.
Oreo Crumbs/dirt ready to form the tart crustMelted butter was added to the Oreo CrumbsOreo crust pressed into pan and ready to set in the freezer and fridge
Step 3: Setting the Crust Once the crust is pressed into the tart pan, it needs time to set. Place the pan in the freezer for 10 minutes to firm up. After that, transfer it to the fridge to keep it chilled until you’re ready to add the filling.
Step 4: Creating the Filling In a mixing bowl, combine 300ml of whipping cream, melted dark chocolate, and the purée from 1 punnet of raspberries. Stir until the mixture is smooth, well-blended, and starts to thicken. Once ready, pour the luscious filling into the prepared tart crust, spreading it evenly.
Delicious dark chocolate.
Mixing the filling The filling in the tart pan before the raspberry puree topping The tart setting in the fridge with the raspberry puree topping
Step 5: Crafting the Raspberry Purée Topping Blend 1 punnet of raspberries until silky smooth. Pour the purée into a jug or directly onto the tart, spreading it gently over the chocolate filling. For a thicker, more decorative effect, reduce the purée slightly before adding it. Whether it’s a vibrant pattern or a rich additional layer, this raspberry topping perfectly complements the dark chocolate.
What a stunning dark crust the Oreo Cookies give this tart.
Step 6: Setting the Tart Allow the tart to chill in the fridge for at least 3 hours to set properly. Make sure it’s firm and no longer wobbly—if it still jiggles, give it a bit more time to chill. For best results, you can let it set overnight, which works perfectly without altering the final texture. I let this tart chill overnight for an effortless finish.
Dark Chocolate Raspberry Oreo Crust Tart.
Step 7: Decorations As the tart sets, get creative with your decorations! You can top it with more fresh raspberries, a handful of nuts, shaved chocolate, molded chocolate decorations, or even a scoop of ice cream for an extra indulgent touch.
Side view of the Dark Chocolate Raspberry Oreo Crust Tart.
Just check out the filling and how the chocolate and raspberries make you want to have a bite.
The grated dark chocolate creates a great visual for this slice and also adds more texture.
This dessert is incredibly simple to make and doesn’t require much hands-on time. It took me about an hour to prep everything, and the fridge did the rest. Plus, no baking? That’s a treat in itself!
I hope you enjoy making this tart as much as I did. Why not get creative with different decorations—pine nuts, pistachios, toasted almonds, or even more raspberries to fill the entire tart? You could also try adding dark chocolate decorative moulds to give it an extra special touch. Have fun with it and make it your own.
POST FEAST REVIEW
I was genuinely surprised at how simple this recipe turned out to be! It might look fancy, but trust me, it’s not. Just whip up the crust, mix the filling, add the topping, and let the fridge work its magic. Once it’s set, go wild with the decorations, and you’re ready to serve. Easy, right?
Next time, I might try a traditional pastry base or even a store-bought one to see how it affects the flavour and prep time. You could also experiment with different biscuit bases for your own unique twist. That said, this tart was an absolute hit! It disappeared in record time, with everyone raving about the velvety smooth dark chocolate perfectly balanced by the tart zing of raspberries—a match made in dessert heaven.
And can we take a moment to appreciate that Oreo cookie crust? Not only was it ridiculously easy to make, but the deep dark base also made the vibrant red raspberries pop like a work of art. Total showstopper!
WOULD I MAKE THIS AGAIN?
Absolutely, I’d definitely make this again—it was a huge hit in my house! Next time, I’d opt for individual tarts instead of one large one, as it makes for a more convenient, bite-sized treat. That way, you can simply enjoy a small tart without needing to slice it up. This dessert is incredibly easy to make and perfect for dinner parties, birthdays, holidays, or any special occasion.
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