Just got this recipe from the California Walnut Board. I'm going to try it because it sounds so easy, delicious, and full of real-food ingredients. Just be sure to use really good-quality dark chocolate (I prefer 65-70% cocoa content). They can be made ahead and refrigerated for up to 36 hours.
Walnut Raspberry Chocolate Tartlets
1 cup coarsely chopped walnuts, toasted
1 cup puffed brown rice cereal
4 ounces dark chocolate, melted
36 fresh raspberries
6 sprigs fresh 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. 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 before serving.
Per serving (6): 250 calories, 19g fat, 5g saturated fat, 0mg cholesterol, 0mg sodium, 20g carbohydrates, 5g dietary fiber, 4g protein
Recipe courtesy of Tina Salter for the California Walnut Board.