No-Bake Mini Chocolate Tart with Raspberry Jam and Hazelnut Crust Recipe
Introduction
This No-Bake Mini Chocolate Tart combines rich chocolate mousse with a nutty base and a burst of fresh raspberry jam. It’s a simple, elegant dessert perfect for impressing guests or treating yourself without turning on the oven.
Ingredients
- 4 fresh raspberries
- ½ tsp chia seeds
- 1 tbsp water
- ⅓ cup raw hazelnuts
- 4 Medjool dates (pitted)
- ⅓ cup almond meal
- 1 tbsp raw cacao powder
- 3.5 oz silken tofu
- 1 tbsp brewed coffee (decaf if preferred)
- 1 tbsp maple syrup
- 1.6 oz dark chocolate (85% preferred, chips or roughly chopped)
- 1 cup fresh raspberries
- ½ tsp powdered sugar (optional)
Instructions
- Step 1: Make the raspberry jam by mashing the 4 raspberries in a small bowl. Stir in the chia seeds and water. Set aside for 10 minutes to thicken.
- Step 2: Prepare the base by adding hazelnuts, dates, almond meal, and cacao powder to a food processor. Blend until the mixture sticks together when pressed between your fingers.
- Step 3: Line a small cake pan with baking paper. Press the nut mixture firmly into the bottom. Use the back of a spoon to create a shallow indent about ½ inch deep in the center to hold the raspberry jam.
- Step 4: Spoon the thickened raspberry jam into the shallow indent, spreading it gently to cover the center only, avoiding edges.
- Step 5: Melt the dark chocolate in a heatproof bowl using 30-second intervals in the microwave, stirring between each to prevent burning.
- Step 6: Blend the silken tofu, brewed coffee, maple syrup, and melted chocolate in a small blender or food processor until smooth and creamy.
- Step 7: Pour the chocolate mousse over the base, smoothing the top evenly.
- Step 8: Refrigerate the tart for at least 6 hours, preferably overnight, to set properly.
- Step 9: Before serving, top with fresh raspberries and a light dusting of powdered sugar if desired.
Tips & Variations
- For a nut-free option, try substituting hazelnuts and almond meal with sunflower seeds or oats.
- Use decaf coffee or omit it entirely if you prefer a caffeine-free dessert.
- To make mini individual tarts, divide the base mixture into muffin tins lined with paper liners and follow the same assembly process.
Storage
Store the tart covered in the refrigerator for up to 3 days. For best texture, consume within this time frame. Reheat is not recommended—serve chilled for the perfect creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of nut for the base?
Yes, almonds, walnuts, or pecans can be used instead of hazelnuts depending on your preference or what you have on hand.
Is the silken tofu taste noticeable in the tart?
No, the silken tofu blends seamlessly with the chocolate and coffee, creating a smooth mousse without a tofu flavor, making it a great dairy-free alternative.
PrintNo-Bake Mini Chocolate Tart with Raspberry Jam and Hazelnut Crust Recipe
This No-Bake Mini Chocolate Tart combines a crunchy hazelnut and cacao base with a luscious raspberry jam center and smooth silken tofu chocolate mousse topping. Perfect for a decadent yet healthy dessert, it requires no baking and is ideal for preparing ahead of time and serving chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 4 mini tarts 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegan
Ingredients
Scale
Raspberry Jam
- 4 fresh raspberries
- ½ tsp chia seeds
- 1 tbsp water
Base
- ⅓ cup raw hazelnuts
- 4 Medjool dates (pitted)
- ⅓ cup almond meal
- 1 tbsp raw cacao powder
Chocolate Mousse
- 3.5 oz silken tofu
- 1 tbsp brewed coffee (decaf if preferred)
- 1 tbsp maple syrup
- 1.6 oz dark chocolate (85% preferred, chips or roughly chopped)
For Serving
- 1 cup fresh raspberries
- ½ tsp powdered sugar (optional)
Instructions
- Make the raspberry jam: In a small bowl, mash the 4 raspberries with a fork until broken down. Stir in the chia seeds and water, then set aside for 10 minutes to allow the mixture to thicken into a jam-like consistency.
- Prepare the base: Add the raw hazelnuts, pitted Medjool dates, almond meal, and raw cacao powder to a food processor. Blend until the mixture becomes sticky and holds together when pressed between your fingers.
- Form the tart base: Line a small cake pan with baking paper. Press the nut and date mixture firmly into the bottom of the pan. Use the back of a spoon to create a shallow indent about half an inch deep in the center, which will hold the raspberry jam.
- Add the raspberry jam: Spoon the thickened raspberry jam into the indent in the base and spread it out gently, ensuring a thin layer occupies just the central portion and does not spread to the edges.
- Melt the chocolate: Place the dark chocolate in a heatproof bowl. Melt it in the microwave in 30-second intervals, stirring between each interval to prevent burning, until fully melted and smooth.
- Blend the chocolate mousse: In a small blender or food processor, combine the silken tofu, brewed coffee, maple syrup, and melted chocolate. Blend until the mixture is completely smooth and velvety.
- Assemble the tart: Pour the chocolate mousse over the base and raspberry jam, smoothing the top evenly with a spatula or the back of a spoon.
- Chill: Refrigerate the tart for at least 6 hours, or preferably overnight, to allow it to set properly and for flavors to meld.
- Finish and serve: Just before serving, top the tart with fresh raspberries and dust lightly with powdered sugar if desired for a decorative and flavorful finish.
Notes
- Use high-quality dark chocolate with 85% cacao for the best rich flavor and to keep the dessert lower in sugar.
- Silken tofu is essential for a smooth mousse texture and adds protein while keeping the dessert dairy-free.
- The dessert should be kept refrigerated until serving to maintain firm texture.
- Raspberry jam can be prepared a day ahead and kept refrigerated to save time.
- For a nut-free version, substitute the hazelnuts and almond meal with seeds like pumpkin or sunflower, and ensure dates are fresh and sticky.
Keywords: No-bake tart, chocolate mousse, raspberry jam, vegan dessert, healthy dessert, raw hazelnuts, silken tofu mousse
