If you’re a chocolate lover (like myself), you NEED to make this one! A brownie-like raw chocolate walnut crust filled with a fudgy, mousse-y chocolate filling and a strawberry surprise in the center. Don’t skip the final sprinkling of salt – it greatly enhances the flavor of the chocolate. You’ll have some filling leftover that is perfect for dipping your extra strawberries in.
P.S. I kept this one dairy-free, gluten-free, refined sugar-free, and vegan because I want everyone to be able to enjoy this indulgent nourishing treat!
Servings 4 People
Prep Time 5 minutes 
Cook Time 5 minutes 
chill in fridge 4 hours Total Time 4 hours 10 minutes Ingredients
For the crust:
- 1 cup raw walnuts
- ½ cup almond meal or flour
- ¼ cup unsweetened cocoa powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp kosher salt
For the filling:
- 1 cup full-fat unsweetened coconut milk*
- 5 oz dark chocolate, chopped (or about ¾ cups chopped)**
- ¼ tsp kosher salt
- 6 small or medium strawberries, green tops removed
- Cacao nibs, for topping (optional)
- Flaky sea salt, for topping (optional)
- *Make sure you use the canned full-fat coconut milk otherwise it won’t solidify.
- **Use 2 of your favorite dark chocolate bars. Bars generally weigh between 2-3 oz, so just buy 2 and weigh or just guess! It will all work out 🙂
- Note: ~ if you want to save time or make it nut-free, you can easily leave out the crusts and just pour the chocolate mixture into ramekins, etc…Then it's more like a "pot de creme".
Instructions
- Line a standard muffin tin with 6 parchment or paper muffin cups.
- In a high-speed blender or food processor, add the walnuts and blend until finely chopped. Use a rubber spatula to scrape under the blade. Add the remaining ingredients and pulse/blend until thoroughly combined. After the first blend, you’ll likely need to use a rubber spatula to scrape underneath the blade again to make sure everything is mixed in and then blend once more. Divide the mixture between each muffin cup (about ¼ cup worth) and press on the bottom and up the sides to form little, compact tart “crusts”.
- In a small or medium pot over medium heat, add the coconut milk. Once it starts to burble/simmer rapidly along the sides, remove from heat and stir in the chocolate and salt. Use a rubber spatula to stir constantly, making sure to scrape chocolate from the surface of the pot so it doesn’t burn. Continue to stir until the chocolate is melted and the mixture is smooth. This will take a minute or so.
- Pour the chocolate filling into the muffin cups, leaving ¼-inch of space from the brim. Insert a strawberry (cut side down) into the center and press gently. Sprinkle with cacao nibs (if using). You will have about ½ cup leftover filling. Once chilled, use it as a dip for extra strawberries. Two desserts in one!
- Place in the fridge for at least 4 hours or overnight. Serve right out of the fridge, sprinkled with flaky salt (or kosher salt), if desired.
Items you can prep ahead (optional)
- Make these at least 1 day in advance or first thing in the morning so they have time to chill and solidify in the fridge.
- Crust can be made ahead.
Substitutions:
- Make it nut-free by skipping the crust entirely. Both the filling and the crust are SO delicious on their own. You can just make the filling and pour it into little ramekins and follow the recipe as is.
- Substitute heavy cream for full-fat coconut milk.
- Use dark chocolate chunks instead of chopped chocolate bar (don’t use chips – they are coated in wax making them not melt/blend as well).
- Skip the strawberry or use raspberries.
- Use any toppings you like (shredded coconut, hemp seeds, pumpkin seeds, sesame seeds)! Highly recommend sprinkling with flaky salt once they’ve chilled (if you sprinkle while hot, it will just melt into the chocolate).
Storage:
-
Store in an airtight container
- In the fridge for up to 5 days (if they last that long!)
- In the freezer for up to 3 months.
Leftovers + Repurposing:
- Eat straight out of the fridge or if you want a softer, more pudding-like consistency, let it sit out at room temperature for 30 minutes..
- If frozen, let them sit at room temperature for at least 30-60 minutes.
Servings 4 People Prep Time 5 minutes Cook Time 5 minutes chill in fridge 4 hours Total Time 4 hours 10 minutes Ingredients
For the crust:
- 1 cup raw walnuts
- ½ cup almond meal or flour
- ¼ cup unsweetened cocoa powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp kosher salt
For the filling:
- 1 cup full-fat unsweetened coconut milk*
- 5 oz dark chocolate, chopped (or about ¾ cups chopped)**
- ¼ tsp kosher salt
- 6 small or medium strawberries, green tops removed
- Cacao nibs, for topping (optional)
- Flaky sea salt, for topping (optional)
- *Make sure you use the canned full-fat coconut milk otherwise it won’t solidify.
- **Use 2 of your favorite dark chocolate bars. Bars generally weigh between 2-3 oz, so just buy 2 and weigh or just guess! It will all work out 🙂
- Note: ~ if you want to save time or make it nut-free, you can easily leave out the crusts and just pour the chocolate mixture into ramekins, etc...Then it's more like a "pot de creme".
Instructions
- Line a standard muffin tin with 6 parchment or paper muffin cups.
- In a high-speed blender or food processor, add the walnuts and blend until finely chopped. Use a rubber spatula to scrape under the blade. Add the remaining ingredients and pulse/blend until thoroughly combined. After the first blend, you’ll likely need to use a rubber spatula to scrape underneath the blade again to make sure everything is mixed in and then blend once more. Divide the mixture between each muffin cup (about ¼ cup worth) and press on the bottom and up the sides to form little, compact tart “crusts”.
- In a small or medium pot over medium heat, add the coconut milk. Once it starts to burble/simmer rapidly along the sides, remove from heat and stir in the chocolate and salt. Use a rubber spatula to stir constantly, making sure to scrape chocolate from the surface of the pot so it doesn’t burn. Continue to stir until the chocolate is melted and the mixture is smooth. This will take a minute or so.
- Pour the chocolate filling into the muffin cups, leaving ¼-inch of space from the brim. Insert a strawberry (cut side down) into the center and press gently. Sprinkle with cacao nibs (if using). You will have about ½ cup leftover filling. Once chilled, use it as a dip for extra strawberries. Two desserts in one!
- Place in the fridge for at least 4 hours or overnight. Serve right out of the fridge, sprinkled with flaky salt (or kosher salt), if desired.
Items you can prep ahead (optional)
- Make these at least 1 day in advance or first thing in the morning so they have time to chill and solidify in the fridge.
- Crust can be made ahead.
Substitutions:
- Make it nut-free by skipping the crust entirely. Both the filling and the crust are SO delicious on their own. You can just make the filling and pour it into little ramekins and follow the recipe as is.
- Substitute heavy cream for full-fat coconut milk.
- Use dark chocolate chunks instead of chopped chocolate bar (don’t use chips - they are coated in wax making them not melt/blend as well).
- Skip the strawberry or use raspberries.
- Use any toppings you like (shredded coconut, hemp seeds, pumpkin seeds, sesame seeds)! Highly recommend sprinkling with flaky salt once they’ve chilled (if you sprinkle while hot, it will just melt into the chocolate).
Storage:
-
Store in an airtight container
- In the fridge for up to 5 days (if they last that long!)
- In the freezer for up to 3 months.
Leftovers + Repurposing:
- Eat straight out of the fridge or if you want a softer, more pudding-like consistency, let it sit out at room temperature for 30 minutes..
- If frozen, let them sit at room temperature for at least 30-60 minutes.
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