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.


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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




  • 1 scoop chocolate protein powder (see notes)
  • ¼ cup unsweetened cocoa powder
  • 1/3 cup gluten-free oat flour
  • 3 tablespoons coconut oil, melted


  • 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


  • 1 cup red raspberries



  1. Preheat oven to 350 degrees F. Spray 4 mini tart dishes with non-stick spray and set aside. (I used 4½ inch tart dishes)
  2. 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.
  3. Bake crusts in the oven for 6 minutes. Let cool while you make the filling.
  4. 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.
  5. Spoon tart filling into each dish and smooth down with a spoon. Place tarts in the fridge for at least 3 hours.
  6. Remove tarts from fridge and top with fresh raspberries. Enjoy!



  • 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.


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