Salted Caramel Choc Tarts with Raspberry Coulis

You’ll love these incredible salted caramel choc tarts with raspberry coulis — dark and rich and chocolaty with a zingy sauce. Perfect for a special occasion.

It feels like an age since I created a chocolate dessert.

I actually think it is!

So a Valentine’s 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 coulis really 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 coulis – just amazing.

The filling mix makes enough for the four tarts plus two choc mouse pots, so you could add any remaining mix into glasses to set in the fridge. Bingo!

I hope you enjoy these amazing choc tarts, love Niki xx

Salted caramel choc tarts with raspberry coulis

Prep time: 30

Cook time: 15

Makes 4 mini tarts and 2 choc pots servings

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Ingredients

For the base

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

For the filling

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

For the chocolate mix

100 g vegan dark chocolate
2 tablespoon coconut oil

For the raspberry coulis

300 g raspberries
Splash maple syrup

Instructions

First, make the base

Add all the ingredients to a food processor and blitz to combine.
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.
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

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.
Break up the chocolate and add with the coconut oil to a saucepan and heat gently on a low heat until melted. Don’t over stir.
Now add to your food processor and blend until very smooth.
Spoon into the tart cases and chill in the fridge for at least an hour or until it’s set.
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 coulis

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

To serve

Top the tarts with raspberry coulis.

Print Recipe

I'd love to hear your comments…

Leila - theedgyfoodie

4 years ago Reply

This is totally my type of dessert! After your recommandation on IG, I replaced the silken tofu with coocnut cream and it was delicious! My father-in-law loved it as well.

The only thing is that the pudding hardened too much in the fridge, so I will serve it without the hour in the fridge. It had the perfect consistency right away. And I didn’t get the taste of salted caramel, but it’s still an amazing healthy treat when you want that chocolatey dessert 🙂
- Niki
  
  4 years ago Reply
  
  Ah am so glad you liked it! I’ll also have to give that swap a try! Thank you so much! Niki x
Zalina

4 years ago Reply

Can I use anything other than walnuts? My son is allergic to walnuts and pecans. Can I use all almond and substitute equal parts of almond instead of walnut?
- Niki
  
  4 years ago Reply
  
  You certainly can.
  Almonds, hazelnuts are both good.
  Love Niki xx