Salted Caramel Choc Tarts with Raspberry Couli

If feels like an age since I created a chocolate dessert – I actually think it is!

So a valentines day dessert seemed like the perfect excuse to rectify this. For me the best kind of chocolate dessert is rich and dense, dark and gooey. These lovely salted caramel choc tarts with raspberry couli really do hit the spot. A delicious crust made from walnuts, ground almonds and cacao then the creamiest smooth chocolate mousse filling with is just incredible.

The tarts really are lovely on their own, but take them to the next level by topping with a zingy raspberry couli – just amazing.


  • The filling mix makes enough for the four tarts plus two choc mouse pots – so add any remaining mix into glasses to set in the fridge.
  • I used little pudding moulds to create the cute mini tart shape – feel free to use flat tart cases.

I hope you enjoy xxx

I'd love to know if you made this recipe.

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  Makes 4 mini tarts and 2 choc pots servings
  30 minutes preparation time
  15 minutes cook time


For the base ;

  • 100g walnuts
  • 150g medjool dates 
  • 2 tbsp raw cacao
  • 2 tbsp ground almonds
  • Pinch sea salt 

Filling ingredients; 

  • 5 medjool dates pitted 
  • 1 tablespoon almond/peanut butter
  • 1 teaspoon almond essence 
  • Pinch sea salt flakes
  • 300g soft silken tofu
  • 1 tbsp raw cacao

Chocolate mix;

  • 100g vegan dark chocolate
  • 2 tablespoon coconut oil

Raspberry couli;

  • 300g raspberries
  • Splash maple syrup


First make the base;

  1. Add all the ingredients to a food processor and blitz to combine.
  2. Grease 4 small pudding moulds or tart cases then line with a strip of baking paper with the ends poking out so the tarts can be removed from the cases easily.
  3. Divide the base mix between the four moulds and press down at the base and shape up the sides.

To make the choc caramel filling;

  1. Add the ingredients to a food processor and blitz until you get a super smooth paste, you may need to scrape down the sides a few times.
  2. Break up the chocolate and add with the coconut oil to a saucepan and heat very gently on a low heat until melted. Don’t over stir. 
  3. Now add to your food processor and blend until very smooth. 
  4. Spoon into the tart cases and chill in the fridge for at least an hour or until it’s set.
  5. The mix makes enough for the tarts plus two choc pots – so add any remaining mix into glasses to set in the fridge.

To make the raspberry couli;

  1. Add the berries and maple to a saucepan on simmer until they have broken down a little.
  2. Use a sieve to remove the seeds.

To serve;

  1. Top the tarts with raspberry couli.        

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