Rich and silky gluten-free chocolate mousse tarts are a great way to start or end your day! The tangy raspberries on top compliment the silky smooth chocolate filling perfectly. There are also 2 secret ingredients in this recipe that gives these tarts an extra nutritional boost with loads of healthy fats and fiber. In the notes at the end of the recipe, I included a list of simple, suitable substitutes to make this treat vegan.
Mini Chocolate Raspberry Tarts
This recipe is free of dairy, eggs, grains, gluten, wheat, and peanuts.
Vegan and protein powder free options available in the notes section.
Makes 8 servings
Nutritional info for 1 serving (1/2 tart): 266 calories, 9g protein, 26.7g carbs, 17g fat, 13.3g sugar, 6g fiber
Ingredients
Crust
- 1 scoop chocolate protein powder (see notes)
- ¼ cup unsweetened cocoa powder
- 1/3 cup gluten-free oat flour
- 3 tablespoons coconut oil, melted
Filling
- ½ (15 oz.) can black beans, rinsed and drained (about ½ cup)
- 1 avocado, peeled and pitted
- 1/3 cup unsweetened cocoa powder
- 1 scoop chocolate protein powder (see notes)
- 1/3 cup + 2 tbsp. honey (see notes)
- ¼ cup coconut oil, melted
Topping
- 1 cup red raspberries
Method
- Preheat oven to 350 degrees F. Spray 4 mini tart dishes with non-stick spray and set aside. (I used 4½ inch tart dishes)
- Stir together crust ingredients in a bowl until mixture is crumbly. Evenly spoon mixture into each tart dish and press down with your fingers, forming a crust.
- Bake crusts in the oven for 6 minutes. Let cool while you make the filling.
- Next, combine all of the filling ingredients in a food processor. Blend until mixture is smooth and free of lumps. This step may take 5-10 minutes. Stop to scrape the bowl several times in between blending.
- Spoon tart filling into each dish and smooth down with a spoon. Place tarts in the fridge for at least 3 hours.
- Remove tarts from fridge and top with fresh raspberries. Enjoy!
Notes:
- Protein Powder Free option: Substitute crust protein powder with an additional 3 tablespoons oat flour. Substitute filling protein powder with an additional 3 tablespoons cocoa powder and an additional 2 tablespoons honey.
- Vegan option: use a chocolate vegan protein powder and maple syrup instead of honey.