I love to make mini desserts that feel a little fancy but are actually very simple to make. These no-bake mini chocolate tarts are exactly that. They have a naturally sweet hazelnut cacao crust, a quick raspberry chia jam layer for brightness, and a silky chocolate mousse that sets up beautifully in the fridge. They’re gluten-free, plant-based, and perfect for Valentine’s Day, make-ahead entertaining, a cozy weekend dessert, or a “just because” chocolate moment.
Why I love this recipe (as a nutritionist)
- Gluten-free and naturally satisfying: the crust uses hazelnuts, dates, almond meal, and cacao instead of flour.
- Fiber for steady energy: raspberries add fiber that helps keep this dessert feeling balanced.
- Feel-good fats: hazelnuts and almond meal bring healthy fats that support satiety and flavor.
- Make-ahead friendly: the fridge does the work, which makes this a great option for hosting.
- Plant-based “mousse” texture: silken tofu blends into a smooth, creamy base that many people are surprised by.
Ingredient notes
- Hazelnuts: give the crust a rich, nutty flavor. If needed, you can swap with almonds, walnuts, or cashews.
- Medjool dates: act as the “glue” in the crust. If your dates are dry, soak them in warm water for 5 to 10 minutes, then drain well.
- Chia seeds: thicken the raspberry jam quickly without cooking. You can use ground chia for an even smoother jam texture.
- Silken tofu: creates a creamy mousse when blended with melted chocolate. Use silken, not firm tofu, for the right texture.
- Dark chocolate: choose a dairy-free bar or chips if needed. The deeper the cocoa percentage, the more intense the chocolate flavor. I used 85 % dark.
How to make this recipe (summary)
Start by mixing the quick raspberry chia jam and letting it sit while you prep the base. Blend hazelnuts, dates, almond meal, and cacao until the mixture sticks together, then press it firmly into a lined tart pan and create a shallow indent in the center.
Make the raspberry chia jam by mashing the raspberries, then stirring in the chia seeds and water, and resting it for 10 minutes to thicken. Spoon the jam into the indent, keeping it mostly in the middle for a pretty layered effect.
Melt the dark chocolate gently, then blend it with silken tofu, coffee, and maple syrup until completely smooth.
Assemble by spreading the mousse on top, then chill for at least 6 hours (overnight is ideal for the cleanest slices).
Finish with fresh raspberries and a light dusting of powdered sugar if you’d like. View recipe card below for detailed instructions.
Variations and tips
- Make them mini: press the crust into a muffin tin with liners and portion the jam and mousse on top for individual servings.
- Swap the berries: strawberries or cherries also work well here.
- Skip the coffee: use water or plant milk if preferred. Coffee mainly deepens the chocolate flavor.
- Smoother mousse: blend a little longer than you think you need to, and scrape down the sides for the silkiest texture.
- Clean slices: chill overnight, then warm the knife under hot water and wipe between cuts.
- If you like this recipe, you’ll also love our GF Sweet Potato Brownies and Healthy No-Bake Brownies.
Why you’ll love these no-bake mini chocolate tarts TL;DR
- No-bake
- Gluten-free
- Chocolatey
- Make-ahead
- Berry-bright
- Creamy mousse
FAQ
- Is this recipe gluten-free? Yes. The crust is made with hazelnuts, dates, almond meal, and cacao, with no flour.
- Does the chocolate mousse taste like tofu? No. When blended with melted dark chocolate, coffee, and maple syrup, the tofu turns into a smooth, chocolate-forward mousse.
- Can I make this nut-free? This version is not nut-free because the crust uses hazelnuts and almond meal. For a nut-free option, you would need a different crust base (for example, seeds plus dates).
- How long do these no-bake mini tarts keep? Store covered in the fridge for up to 4 days. Add fresh raspberries right before serving for the best texture.
- Can I freeze these mini chocolate tarts? Yes. Freeze without the fresh raspberries, then thaw in the fridge overnight. Top with raspberries just before serving.
No-Bake Mini Chocolate Tart
Equipment
- Microwave
- Heatproof Bowl
- Baking Paper
Ingredients
Quick raspberry jam
- 4 fresh raspberries
- ½ tsp (2 g) chia seeds
- 1 tbsp (15 ml) water
Hazelnut cacao base
- ⅓ cup (45 g) raw hazelnuts
- 4 Medjool dates - pitted
- ⅓ cup (35 g) almond meal
- 1 tbsp (6 g) raw cacao powder
Chocolate mousse
- 3.5 oz (100 g) silken tofu
- 1 tbsp (15 ml) brewed coffee - decaf if preferred
- 1 tbsp (15 ml) maple syrup
- 1.6 oz (45 g) dark chocolate - 85% preferred, chips or roughly chopped
Toppings
- 1 cup (125 g) fresh raspberries
- ½ tsp (2 g) powdered sugar - optional
Instructions
- Make the raspberry jam: In a small bowl, mash the 4 raspberries with a fork. Stir in chia seeds and water. Set aside for 10 minutes to thicken.
- Make the base: Add hazelnuts, dates, almond meal, and cacao to a food processor, then blend until the mixture sticks together when pressed between your fingers.
- Line a small cake pan with baking paper. Press the mixture firmly into the bottom. Use the back of a spoon to create a shallow indent in the center (about 1/2 inch deep). This is just to make room for the raspberry jam, not all the way down to the base.
- Add the raspberry jam: Spoon the raspberry jam into the shallow indent, and spread it out gently. You want a thin layer of jam in the center, not all the way to the edges.
- Melt the chocolate: Add chocolate to a heatproof bowl. Melt in the microwave in 30-second intervals until melted, stirring in between to avoid burning.
- Blend the mousse: In a small blender or small food processor, blend silken tofu, coffee, maple syrup, and melted chocolate until completely smooth.
- Assemble: Top the base with the chocolate mousse. Smooth the top.
- Chill: Refrigerate for at least 6 hours, preferably overnight.
- Finish and serve: Top with fresh raspberries and a light dusting of powdered sugar if using.
