Easy Raspberry and Walnut Chocolate Tartlets
By: Sheri Wetherell
Published: February 8, 2015

These little raspberry-topped chocolate walnut tartlets are so easy you’ll want to make them for nearly every occasion! For Valentine’s Day, shape them into hearts for a festive treat.
 Raspberry and Walnut Chocolate Tartlets
Courtesy of California Walnuts
	Ingredients:
	1 cup coarsely chopped California walnuts, toasted
	1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
	4 ounces dark chocolate, melted
	36 fresh raspberries
	6 sprigs of mint
	 
	Directions:
	Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
	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.
	Can be made ahead of time and stored in the refrigerator for up to 36 hours.