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.

Salted caramel choc tarts with raspberry coulis

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.

Tips;
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–use flat tart cases.

I hope you enjoy xxx

Salted caramel choc tarts with raspberry coulis

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.
Prep time: 30 minutes
Cook time: 15 minutes
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.

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4 Responses

  1. 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 🙂

  2. 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?

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