Walnut Raspberry Chocolate Tartlets

California Walnut Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 0 mins

Perfect for any celebration they can be shaped into rounds, squares or hearts. Make sure that you only use the very best chocolate.


1cup coarsely chopped walnuts, toasted
1cup puffed brown rice cereal (brown Rice Crispies-type cereal)
4ounces dark chocolate, melted
36-- fresh raspberries
6sprigs sprigs of mint


  1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
  2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from the paper liners and place on a serving platter or individual serving plates.
  3. Can be made ahead of time and stored in the refrigerator for up to 36 hours.

Recipe courtesy of Mollie Katzen.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 280
  • Fat 19g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 35mg
  • Potassium 400mg
  • Carbohydrate 23g
  • Fiber 6g
  • Sugars 10g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 20%