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Recipe: Chocolate walnut tartlets

Recipes | October 26, 2021
Chocolate walnut tartlet recipe
Make ahead dessert.

A delicious, bite-size “no-bake” dessert that looks impressive on a cake plate with fresh fruit. It’s also gluten-free.

Serves 10


  • 4 ounces dark bar chocolate (50-60% cacao)
  • 1 ½ cups crispy brown rice cereal (like Nature’s Path Crispy Rice)*
  • ½ cup fresh fruit of choice (thin slices of strawberry or kiwi, or small raspberries)
  • ½ cup walnuts, chopped and toasted
  • Mint leaves, optional


Arrange mini cupcake paper liners in a muffin pan. Toast walnuts in the oven.

Combine cereal and toasted walnuts in a medium-size bowl.

Melt the chocolate slowly in the microwave or using a double boiler, drizzle over cereal and nuts. Stir to coat all with chocolate.

Divide evenly among 30 mini cupcake liners using two teaspoons. Top with fruit while chocolate is still warm.

If desired, garnish with a spring of mint. Refrigerate for 30 minutes.

May be made up to 48 hours before serving. If holding longer than 4 hours, it’s best to use a small whole berry so tarts don’t get soggy and wait to add the mint garnish until just before serving.

*Choose one that has one serving containing 24 gm carb and 2 gm sugar or less.

Nutrition Facts (per serving)**:

123 calories, 7g fat (2g saturated fat), 13g carbohydrates, 2g protein, 7g sugar, 2g fiber

**Serving size is 3 mini tartlets

Recipe from Jendy Newman, Registered Dietitian at PeaceHealth Southwest Medical Center

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