These Mini Chocolate Raspberry Tarts are the perfect special dessert to treat your friends and loved ones. These adorable little tarts are wonderful for Valentine’s Day or as fun bite-sized dessert to top off a nice meal. Dark chocolate cookie cups are filled with a simple but luscious chocolate and raspberry filling. These Chocolate Raspberry Tarts are so easy to make and surprisingly healthier – made with better-for-you ingredients these tarts are paleo-friendly (gluten free, dairy free, grain free), refined sugar free, and nut-free!
What Do These Mini Chocolate Raspberry Tarts Taste Like?
These Healthier Chocolate Raspberry Tarts are the perfect chocolatey and fruity little bites. The tart cups have a crisp exterior with a super fudgy, almost brownie-like, interior, made with cocoa powder so they are wonderfully chocolatey. The chocolate cup is just perfectly sweet to balance the dark chocolate and raspberry filling. The chocolate raspberry filling is wonderfully luscious, rich, and creamy, but does not feel overindulgent. The filling is simply made from dark chocolate, dairy-free milk, and seedless raspberry jam so it can easily be made any time of year. These Chocolate Raspberry Tarts are the perfect balance of dark, sultry, bright, and sweet and sure to impress and delight all the chocolate lovers in your life.
What Ingredients Are Used to Make These Healthy Mini Chocolate Raspberry Tarts?
These Healthy Mini Chocolate and Raspberry Tarts are made with just 11 total real, simple ingredients. They are incredibly delicious while being better-for-you! These tarts are made with no refined sugars, flours, or oils. These Chocolate Raspberry Tarts are paleo-friendly meaning they are gluten, grain, and dairy free. They also happen to be nut-free!
Here’s a rundown of the ingredients and some variations/subs.
- Coconut Oil – The base fat to make the tart cups dairy free and to give them the perfect fudgy but crispy texture. Use refined coconut oil for a no-coconut flavor.
- Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
- Egg – Acts as the binder for the tarts. As there is only one egg in this recipe I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this, so please let me know if you do!
- Cocoa Powder – I used Hershey’s Special Dark Cocoa Powder, but any unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
- Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
- Tapioca Flour – To help thicken the dough without making it too floury.
- Baking Powder – Leavens the tarts giving them just the right amount of rise.
- Salt – To bring out the cocoa flavor and balance the sweetness.
- Dark Chocolate – To make the filling we use dark chocolate chunks or chips. I highly recommend using a good quality chocolate as this is the main ingredient and will determine the quality of the filling. I used Guittard’s Dark Baking Chips. To keep this refined sugar free use your favorite coconut or maple sugar sweetened chips or bar chopped into chunks. Some good options are Hu Chocolate or Eating Evolved.
- Seedless Raspberry Jam – To give the filling the perfect raspberry flavor, seedless raspberry jam is mixed with the chocolate. This is perfect if you’re making these in the wintertime when good quality raspberries are hard to come by. I used Santa Cruz Organic’s Seedless Raspberry Jam.
- Dairy Free Milk – To create the creamy ganache-like filling use any dairy free milk you like! I used homemade almond milk. Coconut milk is another great option.
How Do You Make Chocolate Raspberry Tartlets?
These Chocolate and Raspberry Tartlets are adorable, have the perfect wow factor, but are surprisingly easy to make! The dough comes together in a flash and is incredibly easy to roll out. The filling is made with just 3 ingredients and so simple to make. The chocolate and raspberry filling does take a few hours to set completely so be sure to plan ahead! Check out the step-by-step photos below!
Here’s a look at the steps:
- Make the tart dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl or in the bowl of a stand mixer. Add the dry to wet and mix just until a dough forms.
- Roll out the dough to just shy of 1/4 inch thick.
- Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. For my muffin tin, the smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar. Each mini muffin pan will be a slightly different size, you want to cut out circles that are a bit larger than the diameter of the muffin tin cavity. Try fitting one dough circle into the mini muffin cup before cutting out all the circles.
- Fit the dough circle into the mini muffin tin. Gently fold in two sides of the dough circle and slide it into the mini muffin cavity. Gently press around the bottom and sides of the dough so it forms a cup in the muffin tin. Repeat with all remaining circles.
- Re-roll and cut circles until all dough is used. This recipe makes about 20 mini tarts. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.
- Poke tart dough with several holes using a toothpick or small fork. The holes do not need to go all the way through, this step just prevents the tarts from puffing too much.
- Bake tartlets. These bake up quickly, in only 10 minutes!
- Let tart cups cool slightly.
- Make the filling by heating the dairy-free milk and raspberry jam together in a small pot, stirring often, until jam is fully incorporated and mixture is at a gently boil.
- Pour hot milk mixture over chocolate chips and mix until chocolate is fully melted and mixture is shiny and smooth.
- Fill tart cups with chocolate raspberry mixture.
- Top with a raspberry if desired.
- Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.
Store in an airtight container in a cool, dry place for 2-3 days. Afterwards, move to freezer for longer storage.
These Mini Chocolate and Raspberry Tarts are the perfect way to celebrate Valentine’s Day or spoil your loved ones with a delicious (and healthier) whimsical dessert any time of year! These delicious crispy but fudgy tart cups filled with a luscious and creamy raspberry spiked chocolate ganache are made with real, simple ingredients and sure to make you swoon.
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free
Looking for More Valentine’s Day Dessert Ideas? Try Some of These Recipes!
- Valentine’s Day Chocolate Chip Cookie Bars (paleo)
- Healthier Sugar Cookies (grain-free & dairy free) – Use these sprinkles!
- Raspberry Sugar Cookies (paleo & sugar free)
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Healthy Chocolate and Raspberry Tarts
These Mini Chocolate Raspberry Tarts are the perfect way to celebrate Valentine's Day or spoil your loved ones with a delicious (and healthier) whimsical dessert. These tarts take a few hours to set, so be sure to plan ahead. See original post of step-by-step photos.
paleo friendly (gluten/grain/dairy free), nut free
Chocolate & Raspberry Filling
- 5 oz dark chocolate chips or chunks (about 1 cup)
- 6 tbsp dairy free milk of choice
- 2 tbsp seedless raspberry jam
- 20 fresh raspberries optional
Heat oven to 350 degrees.
In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.
In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the coconut oil, coconut sugar, and egg together until light and bubbly, about 2 minutes.
Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.
Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Place another sheet of parchment paper over the dough and roll the dough into a large rectangle just under 1/4 inch thick.
Use a cookie cutter or rim of a small glass to cut out circles about 2 inches wide. Gently fold in two sides of the dough circle and slide it into a mini muffin cavity pressing the sides and bottom of the dough so it fits snuggly into the tin. If there is air at the bottom of the cup, gently pull one side of the dough off the cavity wall, press the bottom of the dough down to allow any air to release, then shape dough back into a cup.
Re-roll scraps of dough and repeat until all dough is used. This recipe makes about 20 mini cups. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.
Using a toothpick or a small fork to pierce the tart dough on the sides and bottom of the cups with several small holes.
Bake for 9-10 minutes. The tarts are done when the edges look a bit dark and the tarts have puffed slightly. Tarts will crisp more as they cool so do not worry if they feel a bit soft.
Once cool enough to handle, gently remove tart cups from the tin and transfer to wire rack.
While the tarts cool, make the filling. Place chocolate in a heat-safe bowl or a measuring cup with a spout. In a small pot over a medium flame, heat the dairy-free milk and raspberry jam together, stirring often, until jam is fully incorporated and mixture is gently boiling, about 1 minute. Pour the hot mixture over the chocolate and stir until chocolate is fully melted and mixture is shiny and smooth.
Fill tart cups with chocolate raspberry mixture.
Top with a fresh raspberry if desired.
Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.
Once chocolate is set, enjoy!
Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.
Cocoa Powder – Use a good quality, unsweetened cocoa powder. Be sure to use cocoa powder, not cacao powder or cocoa mix.
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