Yes, yes — chocolate mousse tartlets with salted caramel and a chocolate granola crust made with Naturally Granola’s Floral Fig. Proper party material.
This is the kind of dessert that looks impressive, tastes even better, and makes people immediately ask for the recipe. Rich chocolate mousse, a layer of salted caramel, a crunchy granola base and a little sprinkle of sea salt on top — honestly, what more could you want?
These tartlets are indulgent, a little dramatic in the best way, and perfect when you want to serve something that feels special without making a full-sized cake. The Floral Fig granola crust adds texture, depth and just the right amount of something unexpected.
If you are looking for a unique dessert for dinner parties, celebrations or just because you feel like making something beautiful, this one is absolutely worth it.
Why you will love this recipe
- Rich, silky and seriously impressive
- Perfect for dinner parties or special occasions
- A crunchy chocolate granola crust makes it extra special
- Salted caramel and chocolate mousse are always a winning combination
- A beautiful dessert that feels unique and memorable
Ingredients
For the granola crust
- 60 g vegan butter
- 120 g Naturally Granola Floral Fig, crushed
- 1 tbsp cocoa powder
For the salted caramel
- 100 g light brown sugar
- 2 tbsp oat milk
- 4 tbsp vegan butter
- 1 tsp vanilla extract
- 1/2 tsp salt
For the chocolate mousse
- 400 g chickpeas, including the liquid
- 150 g dark chocolate, chopped
- 45 g sugar
To finish
- Maldon sea salt
Method
- Melt the 60 g vegan butter and mix it with the crushed Floral Fig granola and cocoa powder.
- Divide the mixture between small tartlet tins and press it firmly into the base. Place in the fridge to set.
- To make the salted caramel, add the light brown sugar, oat milk and vegan butter to a saucepan. Stir and heat over medium heat until the mixture begins to bubble.
- Add the vanilla extract and salt, stir again, then pour the caramel into a shallow bowl and leave to cool.
- Keep the caramel pan. Add a layer of water to the pan and place it over low heat. This will become your bain-marie and will also help loosen any leftover caramel from the pan.
- Place a heatproof mixing bowl over the pan, making sure the bowl does not touch the water.
- Drain the chickpeas, but keep the liquid. This is the part you need for the mousse.
- Weigh the chickpea liquid into the bowl. You should have about 150 g. Add an equal amount of chopped dark chocolate and the sugar.
- Heat gently over the bain-marie until the chocolate has melted.
- Remove from the heat and whisk the mixture with a hand mixer or stand mixer for 5 to 10 minutes, until it becomes light and mousse-like. Keep an eye on it, because once it starts to set, it thickens quickly.
- Remove the tartlet bases from their tins and spread a thin layer of salted caramel over each one.
- Top with a generous layer of chocolate mousse.
- Finish with a few flakes of Maldon sea salt and serve.
Tips
- Crush the granola finely so the tartlet bases hold together well
- Let the caramel cool before adding it to the tartlets
- Keep a close eye on the mousse while whisking, as it can thicken quickly
- A little sea salt on top makes the chocolate flavour pop even more
- These tartlets are ideal to make ahead for guests
FAQ
Can I make these chocolate mousse tartlets ahead of time?
Yes, they are a great make-ahead dessert. You can prepare them in advance and keep them chilled until serving.
What makes the tartlet crust special?
The crust is made with Floral Fig granola, cocoa powder and vegan butter, which gives it a rich chocolatey crunch and a more interesting texture than a standard biscuit base.
Do chickpeas really work in chocolate mousse?
Yes. The liquid from the chickpeas helps create a light texture, and once combined with dark chocolate, the result is rich and delicious.
Can I use another granola flavour?
Yes, but Floral Fig works especially well here because it adds a deep, slightly fruity flavour that pairs beautifully with chocolate and caramel.