These gluten free raspberry & dark chocolate ganache mini tartlets are smooth and dreamy combination of chocolate and raspberry. The tender baked crust is made of pignoli (also known as pine nuts). This crust recipe can also be used with various other filling of choice (see my lemon curd recipe).

These little tartlets make for a great individual dessert for entertaining your guests or family (or munch on for yourself if you have a sweet tooth like me). The chocolate does not overpower the freshness of raspberry flavor. We are using a mix of frozen berries and seedless raspberry jam. To vary this recipe you can also use other berries in place of the raspberry.

I have a few friends that are gluten-free so I always want to make sure to share some gluten-free recipe options here too.

Just because it’s a dessert, it doesn’t mean that it’s entirely bad for you!

Some of the ingredients benefits include:

  • Dark Chocolate: potential cancer prevention, improved heart health, blood pressure and blood sugar aid, antioxidant-rich superfood.
  • Pine nuts: high in antioxidants, rich in healthy fats, fiber, protein, vitamins and minerals
  • Raspberries: cancer fighting antioxidants, mood & memory boosting, anti-inflammatory, maintain eye health, good for weigh loss.
Print Recipe
Gluten free pignoli (pine nut) chocolate raspberry tartlets
Vegan chocolate & raspberry tartlets
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Course Dessert
Prep Time 1 Hour
Cook Time 15 Minutes
Passive Time 2 Hours
Servings
Mini tarts
Ingredients
Crust Ingredients
Course Dessert
Prep Time 1 Hour
Cook Time 15 Minutes
Passive Time 2 Hours
Servings
Mini tarts
Ingredients
Crust Ingredients
Vegan chocolate & raspberry tartlets
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Preparing the crust
  1. Position a rack in the middle of the oven and preheat to 350F. Oil the tartlet molds. Place on a parchment lined baking sheet.
  2. Place the pine nuts in a food processor fitted with a metal blade. Add the corn flour, oats, baking powder, salt and process for 1-2 minutes or until very fine.
  3. With the motor still running, slowly add the oil through the feeding tube and continue processing for about 30 more seconds. Add the maple syrup and process just until the mixture holds together.
  4. Transfer the mixture into a mixing bowl. Press some in your hands. It should press together easily. If it doesn't, add the remaining maple syrup and some fruit juice until the right consistency is reached.
    gluten free pine nut tartlet crust
  5. Spoon a small amount of the mixture into each tartlet mold and press the mixture with your fingers to the bottom and sides of the molds. When the tartlet shells are all ready, place on the lined baking sheet and bake for approximately 15 minutes or until the crust is a light golden color. Remove from the oven and set on a cooling rack to chill.
Preparing the filling
  1. Put the chopped chocolate in a large heatproof bowl and set aside for later.
  2. In a small saucepan, bring the coconut milk and sugar to a low boil over medium heat. Strain through a fine mesh sieve directly into the chocolate. Make sure all the chocolate is covered and cover with a plate for a few minutes.
  3. While the chocolate is resting, mesh the frozen berries with a fork. Mix in 3 tablespoons of raspberry jam and set aside for later.
  4. Uncover the chocolate bowl and whisk until the ganache is smooth, then mix in the raspberry mixture, Rosewater and olive oil.
Assembling the tartlets
  1. Mix the remaining 3 tablespoons of raspberry jam with the chocolate ganache and spread over each crust. Chill briefly until the ganache is set or set in the freezer.
    Chocolate & raspberry tartlets
  2. The assembled tartlets can be refrigerated for up to two days. To serve garnish each tartlet with fresh raspberries and powdered sugar, if desired.
Recipe Notes

The remaining ganache can be kept in the fridge and used as a spread or rolled into truffles the next day once it's thickened in the fridge.