No-Bake Cookie Cacao Tartlets with Sea Salt Drizzle
Cacao Tartlets
These little tartlets are one of my favorite quick-show desserts to bring to a gathering or to make when chocolate cravings strike. A crunchy cookie crust meets a silky ganache made richer with raw cacao powder for a deep, complex chocolate flavor — finished with a tiny sprinkle of flaky sea salt to make every bite sing.
They’re completely no-bake, easy to assemble, and feel fancy without fuss. I love the contrast of textures and the way raw cacao adds earthy brightness; they’re perfect chilled, and you can dress them up with berries or a dollop of whipped cream when guests arrive.
Ingredients
- 12 pieces cookies
- 4 tbsp unsalted butter
- 1/3 cup Cacao Powder (Raw)
- 6 oz dark chocolate chips
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp flaky sea salt
- 2 tbsp cocoa nibs (optional)
- 8 pieces fresh raspberries (garnish)
Instructions
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Line a 12-cup muffin tin with paper liners or lightly oil 8 muffin wells for larger tartlets.
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Place cookies in a food processor and pulse to fine crumbs, or put in a zip bag and crush with a rolling pin until you have about 1 1/2 cups crumbs.
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Melt the butter in a small saucepan or microwave and stir into the cookie crumbs until evenly moistened. Press about 2 tbsp of the crumb mixture into each prepared well to form an even crust. Chill in the fridge for 10 minutes to set.
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Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and whisk in the dark chocolate chips until melted and smooth.
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Whisk the raw cacao powder, powdered sugar, and vanilla into the chocolate-cream mixture until fully incorporated and glossy. Let the ganache cool 3–5 minutes so it thickens slightly.
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Spoon the cacao ganache over the chilled crusts, filling each tartlet nearly to the top. Tap the tin gently to level the filling and smooth the tops.
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Refrigerate the tartlets for at least 30 minutes (or up to 3 hours) until the ganache is set. Before serving, sprinkle with crushed cookie crumbs, a pinch of flaky sea salt, and cocoa nibs; top with a raspberry if you like.
Tips & Notes
- For a crunchy texture contrast, reserve 2 tbsp of cookie crumbs and toast them briefly in a dry pan before sprinkling on top.
- If you prefer a sweeter ganache, increase powdered sugar to 1/3 cup; for a more intense chocolate note, use higher-percentage dark chocolate.
- Make them a day ahead and keep refrigerated; remove from the fridge 10 minutes before serving for best texture.
- To unmold easily, run a thin knife around each tartlet and invert onto a serving plate if you didn’t use liners.