This No-Bake Raspberry Chocolate Tart comes together in just ten minutes! The no-bake chocolate crust is filled with vegan chocolate ganache and topped with fresh raspberries for a decadent, guilt-free treat.
**2017 Update** Who else loves chocolate and raspberries?! They’re such a perfect combination – especially in this super rich and chocolatey tart. The raspberries add a perfect burst of freshness to the ganache filling.
This recipe has been a favorite since it was originally posted in June 2015, and it was time for the photos to have a bit of an update. The recipe, of course, was kept as-is so you all can keep enjoying it :) the original post is below, as well. Hope you love it!
One of my absolute favorite parts about summertime is the berries. There’s nothing like a fresh, ripe strawberry that has juice dripping down your chin, or being able to pop sweet and tart raspberries in your mouth. I love all of them, and as they come into season and get sweeter, brighter, and more affordable, they become a staple of my summer diet.
While I love to devour them alone, enjoying their sweetness and freshness, I also love to make (and eat) berry tarts. If you’ve been around Bakerita for a while…you’ve probably seen some of my favorites. This Chocolate Berry Tart is one my ultimate favorites (and it’s Paleo and vegan!) and this Blueberry Crisp Tart with Oatmeal Crust is comforting and delicious.
This No-Bake Chocolate Raspberry Tart though, it might take the cake. In addition to being super easy, it’s also healthy – it’s gluten-free, refined sugar-free, vegan, and Paleo-friendly! Oh, and you don’t even have to turn on your oven. It’s perfect for those hot summer days when you can’t even bear the thought of adding more heat to your house.
The tart crust is simple and chocolatey. It’s made with almond flour and cocoa powder, and requires just a quick stir and press into the pan before it’s ready to go. The chocolate filling is just as easy to make. Just bring some coconut milk (full fat!) to a boil, pour it over your chocolate, let it sit for a sec, add some raspberry preserves, and stir. Pour into the crust, and boom – you’re almost done.
After you finish the chocolate, garnish with some gorgeous, fresh raspberries! I arranged mine simply, packing the raspberries together for maximum raspberry flavor. I love Driscoll’s raspberries (and all of their berries) because they’re always sweet and always delicious. They add the perfect touch of fruity sweetness to this dessert.
This healthy, fruity dessert is sure to be a favorite and even though it’s healthy, you totally won’t get the looks people give when they hear the words “healthy” and “dessert” next to each other.
This tart was gone SO quickly in my house. Like, record breaking quick, because it was so darn good and the fruit added just the amount of freshness needed to be able to devour a slice.
This tart is the perfect quick treat to enjoy at the end of your day, but it’s gorgeous enough to serve at any summer gathering you have. It’s a dessert that’s sure to please! Enjoy :)
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Raspberry Chocolate Truffle Tart (Paleo, GF, Vegan)
Ingredients
For the crust
- 1½ cups (144g) almond flour
- ¼ cup (21g) unsweetened cocoa powder
- ¼ cup (50g) coconut oil, melted
- 1 tablespoon (20g) pure maple syrup
- Pinch of kosher salt
For the filling
- ½ cup (114g) canned full-fat coconut milk
- 6 oz. (170g) bittersweet chocolate, finely chopped
- ¼ cup (80g) raspberry preserves (100% fruit)
- 2 cups (240g) fresh raspberries
Instructions
- Lightly grease a 9-inch pan with a removable bottom with coconut oil.
- In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
- Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.
- Garnish the top with raspberries.
- Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
- Store all leftovers in an airtight container in the refrigerator.
Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes.
Natalie @ Tastes Lovely says
June 3, 2015 at 9:57 amSo happy it’s berry season! Your raspberries look absolutely perfect! Love this tart too. I can eat it without any guilt : )
Natalie Stanley says
March 21, 2018 at 12:45 pmCan you clarify what raspberry preserves are please – do you mean jam?
Rachel says
March 21, 2018 at 1:56 pmHi Natalie, yes, it’s jam, but preserves tend to have less sugar than jam, or be entirely fruit-sweetened, which is what I look for.
Laura says
November 9, 2018 at 5:41 amWhere do you find that?
Rachel says
November 9, 2018 at 8:27 amI either make it myself or buy it at Trader Joe’s!
Lauren Gaskill | Making Life Sweet says
June 3, 2015 at 9:58 amAs a baker who recently had to go GF and DF for health reasons, I cannot tell you how happy this tart makes me! I am making this this weekend! :)
Rachel says
June 3, 2015 at 10:42 amThanks so much, Lauren! I hope you try and love the tart :) it got devoured by my friends who have no dietary restrictions at all!
Staci says
May 17, 2018 at 4:40 amDoesn’t bittersweet chocolate have milk products in it?
Rachel says
May 17, 2018 at 11:48 amHi Staci – all true dark chocolate has no dairy in it!
Abby says
June 3, 2015 at 11:19 amThis tart is gorgeous, Rachel! Your berry tarts are always stunning!
Beth @ bethcakes says
June 3, 2015 at 11:37 amOmg, this tart is so perfect! Look at those gorgeous raspberries. And all that chocolate! I feel like I say this all the time, but I am always so impressed with your healthy desserts. :) Pinned!
June @ How to Philosophize with Cake says
June 3, 2015 at 5:51 pmWhat a beautiful tart! love that it is vegan :)
Sarah @ SnixyKitchen says
June 3, 2015 at 7:00 pmI’m obsessed with this tart crust! I imagine the berries on top make the whole thing come together – the perfect combination! <3
Gayatri says
June 3, 2015 at 10:50 pmOMG!!!!!! These photographs are sooooo beautiful!!!!! What a gorgeous tart :)
Medha (Whisk and Shout) says
June 4, 2015 at 7:15 amI love that this is vegan and sugar free and that you used 200% fruit preserves to sweeten the filling! Awesome :) Pinned!
Samantha pack says
June 4, 2015 at 1:01 pmThank you so much for this recipe!
This is, hands down, the best chocolate torte I’ve ever tasted -and it doesn’t even taste dairy and gluten free!
Amazing :)
Rachel says
June 6, 2015 at 6:14 amI’m so glad you liked it Samantha!! Thanks for trying and sharing how it turned out :)
Taylor @ Food Faith Fitness says
June 4, 2015 at 6:15 pmGiiiiirl, this tart is GORG!!! And then it’s paleo, vegan and GF? what kind of amazing wizardry is going on in that kitchen of yours?! I want some of it! Pinned!
Ashley | The Recipe Rebel says
June 4, 2015 at 6:44 pmUm, just stunning! And no-bake?!?! LOVE!
Ashley says
June 5, 2015 at 6:26 amAgreed! All the berries are one of my favorite parts about summer! This tart looks fantastic!
Meagan @ The F&B Department says
June 5, 2015 at 11:20 amI love a great no-bake summer berry dessert. The flavors of fresh fruit during late spring/early summer are so perfect that no baking is required to fully enjoy them. Beautiful flavor + less work = win-win! This tart is gorgeous!
Denise | Sweet Peas & Saffron says
June 5, 2015 at 8:34 pmThis is one seriously gorgeous tart! I can’t believe it’s Paleo and GF, looks absolutely amazing. And no-bake too! Awesome!
Clara says
June 8, 2015 at 8:33 amLooks delicious! Keep up the great work! Unfortunately, I only have all purpose and whole wheat flour…Can I use those as substitutions? I have previously tried making the mango tart but the crust did not stick together (it fell apart as I took it out of the pan). It looks like this recipe has more coconut oil which may help in holding it together. Any suggestions?
Rachel says
June 11, 2015 at 9:02 amHi Clara. Sorry for the delayed response! I just got back from vacation. I’m sorry you had trouble with the mango tart crust! I’ve made the recipe many times with success – could it be that you’re using a very course almond flour? That could cause issues with crumbling. I haven’t tried using traditional wheat flours in this case, so you may just want to substitute a different chocolate tart crust that uses those types of flours. Hope this helps!
Rachelle @ Beer Girl Cooks says
June 22, 2015 at 9:10 amI can’t believe something this gorgeous can be so fast, easy, and vegan!
Hannah Swenson says
July 7, 2015 at 2:32 pmI LOVE this recipe! (In fact, I’m making it again already!) I was just wondering, how thick was your filling? The first time I made it, it was fairly runny and I found it was better after a night in the fridge. Any recommendations? Thanks for the great recipe though, it’s a keeper!
Rachel says
July 7, 2015 at 4:15 pmHi Hannah! I definitely recommend letting it set in the fridge for at least a few hours – the filling can get pretty thin, especially when it’s hot out! So glad you liked the recipe :)
Wedad says
August 22, 2015 at 11:19 pmThank you so much for this yummy recipe , I recently had to change my whole diet and am missing chocolate coz I cannot or should not eat sugar but I have question if I cannot find coconut milk , can I use almond milk as substitute ?
Also do I need to refrigerate the tart once am done before consuming it
Am a chocolate lover and I love the combination of raspberry and dark chocolate
Again thanks million xxx
Rachel says
August 23, 2015 at 8:29 amHi Wedad! Almond milk should work, but it might be a little bit thinner and not firm up quite as much. Definitely keep the tart refrigerated, especially if you’re using almond milk :) hope you enjoy the tart!!
T says
November 2, 2015 at 2:35 amthis is not sugar free, bittersweet chocolate? there is sugar in that, there is sugar in raspberries, almond flour in high in cals and so id coconut milk, coconut oil and maple syrup is sugar. this is delish I’m sure, its ingredients are natural and full of nutrition however this is a high calorie treat and if you eat it you need to be considerate of it’s high calorie content just like any other cake. I love this recipe, but cmon, wake up & learn something about nutrition so you don’t give yourself or your kids diabetes.
Rachel says
November 2, 2015 at 7:23 amHi T. I didn’t claim this recipe is low in calories or that it is entirely sugar free, but it is free of refined sugars. This isn’t meant to be a health food eaten on a daily basis, but rather a treat for those who can’t indulge in “traditional” baked goods due to dietary restrictions or other eating habits.
Bonnie says
February 16, 2018 at 6:59 amCan I substitute almond flour maybe with gluten free oat flour?
Rachel says
February 16, 2018 at 7:34 amI haven’t tried it but that should be just fine.
Anna says
January 22, 2019 at 5:01 pmActually, calories count far less than hormones do in weight loss. Most of the sugars in this or natural sugars which are not process the same way as table sugar.
Check out intermittent fasting. It not only helps the body burn fat, but it heals the body as well. Which is far more effective than a calories and/calories out diet.
Jordan says
November 22, 2015 at 12:51 pmHello! I am hoping to make this dessert for my birthday this wednesday, it looks and sounds delish! I was just wondering if I could use coconut flour rather than almond flour for the crust? Also, do I have to add the raspberry preserves to the filling or could I leave them out? Thank you:)
Rachel says
November 22, 2015 at 1:01 pmHi Jordan! Happy early birthday :) Coconut flour is much more absorbent than almond flour so it wouldn’t substitute very well in this case. I would recommend finding a crust made specifically with coconut flour if you have to use it, and adding a few tablespoons of cocoa powder. You can also leave out the raspberry preserves with no problems. Enjoy! :)
caroline says
January 20, 2016 at 6:53 pmI made this for Christmas – it was delicious. Two things though – as it is a no-bake tart, it is better to press the base straight into the flan dish that you intend to serve it in at the table. Not sure why you would need a removable bottom pan if you aren’t baking. This is what i did, and it worked well. Second thing – the quantity of almond meal for the base wasn’t enough to fill the 9 inch pan adequately so that it goes up the sides, as the photo shows
Kate t says
November 27, 2015 at 6:24 pmThank you for this awesome recipe! I made your recipe and wrote a blog about it!
Stephanie Lambert says
December 12, 2015 at 9:02 amCan you use unsweetened dark chocolate in place of bittersweet chocolate? Want to make this for a friend who can’t have sugar.
Rachel says
December 12, 2015 at 11:15 amHi Stephanie! You can, but be sure to add some stevia or another sweetener or the tart will be far too bitter – unsweetened chocolate is pretty much inedible without any sweetener added. Just add stevia drops to taste! Enjoy.
Charlotte says
December 21, 2015 at 1:21 pmIs the coconut milk sweetened or unsweetened?
Rachel says
December 21, 2015 at 5:18 pmI always use unsweetened canned coconut milk.
Meredith says
January 1, 2016 at 6:45 amThis recipe was delicious and easy to make, and of course caught everyone’s eye because it was so beautiful! But I’m disappointed to say that even after a half hour in the freezer and four hours in the refrigerator, it melted after being room temperature for ten minutes! It was liquid practically! What can I change or add to make it thicker? Because otherwise this recipe would have been perfect! :-(
Rachel says
January 1, 2016 at 8:59 amHi Meredith, I’m so sorry you had troubles! That’s so odd. The most likely issue I thought of is the coconut milk – did you use full fat canned coconut milk? It’s much thicker than the coconut milk that can be found in the refrigerated section now, and could’ve caused it to be runny. The filling is essentially a ganache, so the thickness can be adjusted pretty easily by adding additional chocolate or reducing the amount of liquid. I hope this helps! Again, my apologies you had this issue. Happy New Year!
kelan says
January 8, 2016 at 5:17 pmhi! love this recipe :)r. i was wondering – can coconut flour substitute the almond flour? or is coconut flour only suitable for baked recipes? thanks so much!
Rachel says
January 8, 2016 at 6:23 pmHi Kelan – coconut flour is much more absorbent than almond flour, so it probably would make the crust way too dry! You could substitute any other nut flour, but I wouldn’t recommend coconut flour.
Angie says
January 15, 2016 at 6:02 pmHey! This looks fantastic. I was wondering if I could substitute the coconut milk for Greek yogurt! I’m not a fan of the taste of coconut milk. I’m looking forwards to making this!
Angie says
January 15, 2016 at 6:19 pmCould I add lime juice instead of the preserves as well? Thanks.
Rachel says
January 16, 2016 at 8:42 amAlso, you can definitely add some lime juice! Enjoy.
Rachel says
January 15, 2016 at 8:33 pmHi Angie, I don’t think Greek yogurt would substitute very well since you have to heat it up, but you could sub an equal amount of heavy cream or 1/3 cup almond milk. Enjoy!
Leanne says
February 12, 2016 at 7:05 pmHow do I make the raspberry preserves? Or is this something I buy?
Thank you
Rachel says
February 13, 2016 at 6:41 pmHi Leanne. I purchased “100% fruit” fruit preserves for this recipe, though you could certainly make some yourself if you wanted.
Traci says
April 4, 2016 at 3:49 pmThis tart looks delicious and I can’t wait to try it myself! Is it best to make this tart the day you plan on eating or can it be made ahead and kept in the refrigerator until you get ready to serve?
Rachel says
April 4, 2016 at 4:45 pmHi Traci! I would recommend making it the day your serving for the best result, but if you want to make it ahead of time, I would recommend just holding off on adding the berries on top until right before serving so they’re the freshest. Enjoy!
Nancy says
April 18, 2016 at 11:58 amCan I sub condensed milk for the coconut milk?
Rachel says
April 18, 2016 at 12:36 pmHi Nancy, I suppose you could, but it will add a lot of sweetness so you may want to use a very dark chocolate. Enjoy!
Kristen says
April 18, 2016 at 7:16 pmHi Rachel,
There is a VERY important last step to this recipe that I highly recommend you add – REFRIGERATE! It is completely missing from your recipe!!!! I had no idea that I was supposed to refrigerate this after making it, and even though I only had 2 hours between making it and serving it, I didn’t refrigerate it at all and it was a total runny disaster. For people unfamiliar with using coconut oil, we don’t know that it needs to solidify, I asked my friends and they told me I should have frozen the crust a bit before adding the chocolate/coconut oil and then refrigerate the whole thing. PLEASE update your recipe! Thank you!
Rachel says
April 18, 2016 at 8:22 pmHi Kristen – thank you for pointing out my mistake! I can’t believe that the recipe didn’t have instructions to refrigerate, I think the last line of instruction may have been deleted actually. I’m so sorry! I updated it now, because yes, it definitely needs to be refrigerated before it can even be cut.
Julie says
April 21, 2016 at 2:14 pmI just made this today after work! It’s super easy, I added a few ounces more chocolate and a tiny bit more coconut milk, I didn’t do a crust and after an hour and twenty minutes in the fridge it turned out perfect! Thanks for the yummy, easy dessert inspiration!
Colette says
April 23, 2016 at 10:02 amHi, this is a question about the pan you used for the tart. Do you have a tart pan with a removable bottom like the instructions call for? I haven’t seen a pan like this but I think the exposed tart edging is lovely and I’d like to recreate. Please let me know. Thank you
Rachel says
April 23, 2016 at 10:20 amHi Colette, yes I used a tart pan with a removable bottom and always do – makes it much easier to cut! Here’s an affiliate link to the pan I usually use: http://amzn.to/1U9SAaP. Hope this answers your question!
Flurina says
May 9, 2016 at 2:01 pmHello! I just stumbled over this recipe on pinterest and am dying to try it! It looks so delicious and I love the chocolate/raspberry combination.
However, I live in Switzerland and have never seen raspberry preserves made of 100% raspberries in a store – just regular jam (with refined sugar) or jam with 55% raspberries and sweetend with “fruit sweetener” (i.e. from apples or grapes) but no refined sugar. Is this what consider 100% fruit? If not so, do you have a recipe to make the kind of preserves you mean?
Thank you and best regards from Switzerland, Flurina
Flurina says
May 9, 2016 at 2:18 pm…and: can I use ground almonds instead of almond flour?
Thanks again!
Rachel says
May 9, 2016 at 3:58 pmYes, you can! However, depending on how finely ground (or not) the flour is though, the crust may be a bit more crumbly.
Rachel says
May 9, 2016 at 3:58 pmYes, you can! However, depending on how finely ground (or not) your ground almonds are though, the crust may be a bit more crumbly.
Rachel says
May 9, 2016 at 3:43 pmHi Flurina! So glad you like the recipe. We do have preserves here in the States that are made of just fruit. I don’t have a recipe for one, because I do usually just buy it. I imagine the refined sugar free, fruit-sweetened jam you mentioned would be pretty similar and work well in this recipe. Enjoy, and I’m wishing I could come visit you, haha!
Flurina says
June 4, 2016 at 11:10 amDear Rachel
Today, I finally found time to make the tart – and: it was delicious! Even with Swiss ingredients :-). I, my husband and kids (age 3 & 5), we all LOVED it (my husband was quite sceptical before tasting it because so far I haven’t had any sucess with vegan dessert recipies…). It’s very rich and yummy, I will definitely make it again! Thank you so much!
By the way, I used 85% chocolate.
All the best from Switzerland
Flurina
Georgia says
May 24, 2016 at 8:30 amHi :) This is probably a really silly question but I’ve never made anything like this before lol. Regarding the coconut milk… do you shake it up and then use half a can? Or do you scoop out the thick creamy coconut milk that sits on top? Because it seems to separate from the more watery substance in the can before it’s shaken? Lol thanks in advance! Gonna try making it tomorrow :)
Rachel says
May 24, 2016 at 9:21 amHi Georgia. That’s actually a great question! In this case, you can shake it up and use it that way. When a recipe calls for “coconut cream”, it’s referring to the thick part that’s at the top of the can, before shaking. Hope this makes sense, let me know if you have any other questions. Enjoy! :)
joanne says
May 26, 2016 at 6:41 pmHi, I love chocolate and recipes without refined sugar, but noticed that there’s no sweetener of any kind in the filling, and that you use bittersweet chocolate. I don’t like really bittersweet chocolate that’s more bitter than sweet, so was wondering what percentage of chocolate did you use in this recipe? Does it come out tasting sweet without any sweetener like maple syrup, etc.? Thanks!
Rachel says
May 27, 2016 at 8:40 amHi Joanne. Since there isn’t added sweetener to the filling, I would recommend using the kind of chocolate you enjoy. I believe I used around 70% for this recipe, but if you prefer more semi-sweet, you could go with a 55-60% chocolate. Enjoy!
joanne says
June 5, 2016 at 5:17 amHi Rachel, I just realized that the raspberry preserves in the recipe might have some added sugar or sweetener in it.. or are they only fruit without sweetener? I love chocolate, but would like to avoid other ingredients that add more sugar. Thanks!
Rachel says
June 5, 2016 at 7:55 amHi Joanne! The kind I used was 100% fruit, so it didn’t have any added sugar – I recommend looking for the same to keep it free of refined sugars. If you’re concerned or can’t find preserves made with 100% fruit, you can leave the preserves out without any issues, or just crush up some fresh raspberries as an alternative. Hope this helps!
joanne says
November 17, 2017 at 11:13 pmHi Rachel, I’m just now getting around to making this for Thanksgiving, and have a question about the raspberries. The raspberries on top of your tart look so good, but whenever I wash raspberries, they get mushy. How did you keep the raspberries looking so good? Did you wash them first?
Also, how high is the chocolate section of the tart?
Thanks!
Rachel says
November 19, 2017 at 6:46 amHi Joanne! I try to wash them in a big colander and use the light “shower” setting on my faucet to keep the water from pounding them too hard. The chocolate is probably about an inch thick. It’s a very rich tart, so a little goes a long way. Hope this helps!
Melissa Anne Burgess says
June 5, 2016 at 6:58 amI made this yesterday for my aunt- she’s celiac + lactose intolerant, pretty hard to find recipes that taste great and won’t make her sick! But this was an absolute success! I used reduced sugar/added fruit jam that I heat up to make a little more runny to mix (had no access to raspberry preserves and didn’t have the time to make them) It worked really well, and I feel like it added a bit extra structure with the pectin.
Great recipe, definitely getting saved!
Rachel says
June 5, 2016 at 8:29 amSo glad to hear it was a hit that everyone could enjoy, Melissa! Thanks for reporting back :) I love hearing about your successes!
Mama Schick says
June 8, 2016 at 9:34 pmHeavenly! I haven’t had anything this amazing since being diagnosed with Celiacs a year ago. With graduation parties and weddings galore this time of year, I’ve been CRAVING something really decadent. This was exactly what I’ve been searching for. THANK YOU! I made it exactly as described and found that it took several hours for the center to be more firm, but here in Arizona the temp outside is 115 – so that is to be expected. I love the undertones of raspberry balanced by the darkest of chocolate, and I’m not even a dark chocolate fan. Seriously – THANK YOU! This is my new favorite indulgence – NO BAKE makes it an anytime of the year pleasure! YUMMY!
Rachel says
June 9, 2016 at 7:13 amAwesome, I’m so glad you enjoyed it!! Thank you for sharing, it makes me so happy to read your experience! Hope you enjoy it again and again :)
Jenn says
June 12, 2016 at 1:44 pmThis is what I requested from my mom for my birthday cake and it turned out so absolutely delicious that it will be my new go- to dessert. She said it was crazy easy too! Thanks for providing a decadent paleo recipe!
Rachel says
June 12, 2016 at 6:42 pmHi Jenn, yay I’m so happy you loved it!! Hope you had a wonderful birthday :) thanks for letting me know your thoughts!
Claire at Stuffed Sweet Potato Monday says
June 25, 2016 at 5:41 pmMy friend made this for a birthday party this weekend and it blew my mind! It was so rich, but not too dense. Decadent but not too sweet. Pleased the non-vegans (who didn’t know any better). I will definitely be making this in the future. Thank you for the great recipe. Highly recommend!
Rachel says
July 5, 2016 at 8:50 amSo happy to hear that, Claire!! Thanks for that sharing with me :) hope you love it again and again!
Rick says
July 3, 2016 at 12:42 amMy wife wants to know where this recipe has been all her life!!!!
Nadya T says
July 5, 2016 at 10:17 amI made this last night but the filling didnt set. So when I took the ring off the filling kinda oozed out. Especially when I cut it. Was that supposed to happen? It was still delicious but kinda messy.
Rachel says
July 5, 2016 at 12:43 pmHi Nadya – how odd! Did you chill the tart in the refrigerator? Also, if your coconut milk wasn’t of the canned, full-fat variety, it may have been too thin which could have made the filling thinner. Hope this helps resolve the issue!
Erin Perry says
July 7, 2016 at 11:19 amI made this twice this past weekend and an already thinking of an excuse to make it again, it was FANTASTIC! The first batch I didn’t realize I was using a ten inch pan (springform…and I forgot to press the crust up the sides, gah!), so by the time I poured the filling in it sort of looked like a pancake. Since I was making it for a friend’s birthday I had to do it right, so I popped the flat one in the fridge and started over. Luckily this is such a quick recipe that staying over wasn’t a big deal, and most of the ingredients come in containers that allow for a few batches. The second time I used a nine inch pie pan (no removable bottom, which isn’t a big deal overall), and bc I was out of fridge space I popped out in the freezer for a hour and a half before serving. Perfection!! Everyone loved it, and the entire thing was gone in minutes. Luckily I had the other flat batch in the fridge for later, which tasted totally great. The one thing I would mention if people are having trouble finding ingredients is the almond flour was found in the health food section of our grocery store, and the full fat canned coconut milk was in the Asian food aisle. Thanks so much for this recipe, it is a new favorite! Perfect for summer!
Rachel says
July 7, 2016 at 11:28 amSo happy to hear it was a success, Erin! And you even got an extra, just for you ;) haha. Thanks for sharing your experience and the tips.
Samantha says
July 16, 2016 at 2:43 amHi, you mentioned almond flour in your list of ingredients. Is this actual flour and not grounded almonds? I noticed that the crust is not cooked so thought I’d check on the almond flour front. Thank you!
Rachel says
July 18, 2016 at 9:37 pmHi Samantha! Almond flour and ground almonds are technically the same thing, but almond flour is usually ground more finely. Since it’s just almonds, it tastes great uncooked :)
plasterer bristol says
September 14, 2016 at 7:45 amThis sounds so nice, Chocolate and raspberry go together great. Wil have to try making this. Thanks
Simon
Becky says
December 14, 2016 at 11:57 amYour recipe made/saved my husband’s birthday! The oven stopped working so I couldn’t bake a cake…. THIS was better. He loved it!! Thanks so much! Truly delicious!
Rachel says
December 14, 2016 at 12:52 pmSO happy to hear that, Becky!! Thanks so much for your feedback :)
Alicia says
December 23, 2016 at 11:46 amI really want to make this beautiful tart, but I can only find a 10″ pan (not enough time to order one). Do you think it will still work? Any recommendations for adjustments? 9″ seems hard td to find.
Rachel says
December 23, 2016 at 12:21 pmHi Alicia. It should be fine in a 10″ pan – just might be a little bit thinner. Enjoy!
Harika says
February 4, 2017 at 7:17 amAll my favorite recipes are from you Rachel! This was loved in our litttle dinner party- healthy, easy & delicious: just like a dream☺ Thank you & love from Japan
Elizabeth says
April 14, 2017 at 12:45 pmI’m really excited to try this! I am making a b-day dessert for my mom who happens to love raspberries. We have a mix of food allergies so to find a gluten free and vegan dessert is such a relief! Can’t wait to taste it. Thanks for sharing. :)
Rachel says
April 16, 2017 at 9:00 pmI hope that you and your mom love it, Elizabeth! Enjoy :)
kristen says
April 19, 2017 at 3:23 pmhi there,
i am making this for some gluten/dairy free, and vegan friends and cant find 100% raspberry preserves. can i just use regular preserves? or is there something in it that makes it not gluten/dairy free or vegan?
kristen says
April 19, 2017 at 3:26 pmalso, i found organic, reduced sugar raspberry preserves at trader joe’s and the ingredients are organic raspberries, organic sugar, water, fruit pectin, calcium chloride, and citric acid. is this an ok product to use?
Rachel says
April 20, 2017 at 9:40 amHi Kristen, that should work fine! Any kind of preserves will do the trick – I just like the fruit sweetened kind because it’s sweetened with apple juice concentrate instead of sugar. Hope you and your friends enjoy!
Anna says
April 21, 2017 at 7:59 amHey! I was wondering if I could use any other oil instead of coconut oil for the crust? The recipe looks delicious!
Rachel says
April 21, 2017 at 10:25 amHmm I haven’t tried it, but butter would work! A liquid oil would probably make the crust too oily though, since it wouldn’t set up the way the coconut oil does. Hope this helps!
caity says
April 30, 2017 at 12:17 amI found your recipe while researching vegan no-bake dessert options for Christmas lunch last year.
The tart was such a success that I have come back and made it about 5 more times since then! A new favourite in my family – and so easy to prepare.
No bake desserts are an absolute lifesaver for a sweet tooth like me over summer. Thank you!
Rachel says
May 1, 2017 at 9:37 amI’m so thrilled to hear that you’ve been enjoying the recipe, Caity! I so appreciate you stopping by to let me know you’re enjoying it, too. Thanks so much for your feedback, I hope you’ll enjoy it all year round :)
Carie says
May 29, 2017 at 6:44 amI made this for Mother’s Day and it was a HUGE hit! I used regular (sugar-added) raspberry jam because it’s what I had, doubled the filling as some others mentioned, topped it with strawberries, and it turned out perfect. It was decadent, just sweet enough, rich and creamy, DELICIOUS!
Rachel says
June 1, 2017 at 7:46 amSo glad it was a hit, Carie! Thanks so much for your feedback.
Claire says
August 17, 2017 at 12:42 pmRecipe doesn’t work with the increments of the crust, complete dust, and half the portion as pictured using the same size pan. Wouldn’t recommend.
Rachel says
August 17, 2017 at 6:57 pmHi Claire, hmm – I’m sorry you had troubles. I used these exact measurements the other day with no issues. Is it possible you packed the flour or cocoa powder too tightly? I’m not sure why you would have had these issues. Feel free to reach out if you need help troubleshooting.
Tara says
September 24, 2017 at 3:23 pmI made it for my vegan friend’s birthday. After it set in the fridge the coconut oil rose to the top and solidified on the top. I know it id’s just coconut oil, but it doesn’t look as appetizing as i pictured. Got any tips or tricks to prevent this?
Rachel says
September 25, 2017 at 8:20 amHi Tara, sorry for your trouble. Did you put coconut oil in the filling, or are you referring to coconut oil rising to the top of the crust? There shouldn’t be any in the filling and it would be super odd for it to go from the crust, through the filling, to the top of the tart…if you can provide a bit more explanation I can help you troubleshoot what went wrong.
Xt says
August 8, 2018 at 5:29 pmHi i made this last night and like Tara, there were so solidified coconut oil patches on the filling which doesn’t look appetizing. I only used the coconut oil on the crust n not in the filling so can’t figure out why it happened. Any ideas?
Rachel says
August 9, 2018 at 9:45 amHuh, that’s super weird. Was the crust super oily when you pressed it in and poured the filling on top? The only thing I can think of is if there was excess coconut oil on top of the crust and when you poured on the ganache it got pushed to the top…I think throwing the crust in the fridge or freezer before adding the chocolate ganache could’ve prevented this. I’ve never had anything remotely similar to this happen to me so I’m just hypothesizing – I’m truly not sure how that happened since there isn’t any coconut oil in the ganache! Sorry you had trouble. Maybe try using a hair dryer to melt the coconut oil on top and swirl it in a bit if you don’t like the way it looks?
Hannah Baker says
November 10, 2017 at 12:58 amWow! This recipe was perfect. So simple and quick yet tasted amazing. I’d be very happy if I had this in a restaurant. This will be a regular dessert in our house! I used coconut cream instead of milk and used mostly the thick part (not much of the watery part).
Rachel says
November 10, 2017 at 11:07 amSo thrilled to hear you loved it Hannah! Thanks for your feedback :)
Amy W says
November 15, 2017 at 4:02 pmMy husband has made me a total of 3 birthday cakes in the 20 years we’ve been together. This year (2017) he found this recipe and made it for me. It was HANDS DOWN the BEST chocolate dessert ever! Sneaky me was able to track down the recipe (thank you google)!
I just signed up for your newsletter. Can’t wait to try your other recipes. Although it’s really hard to top this one! ❤️
Rachel says
November 16, 2017 at 9:06 amAw that makes me so happy to hear, what a sweet husband you have!! I hope you find many other recipes to love :)
Sue says
November 20, 2017 at 7:10 pmwhat are fruit preserves? Never heard of that? I guess it’s raspberry jam? Will have to hunt that down.
Rachel says
November 21, 2017 at 7:22 amThey are similar to jam, but usually made without refined sugars (typically sweetened with fruit juice instead).
Anna says
November 23, 2017 at 6:52 pmThis tart is AMAZING! So bomb! I made this for Thanksgiving and it was the dessert that everyone took first! Super happy with this recipe and I received many compliments :)
Rachel says
November 24, 2017 at 9:20 pmSo happy to hear that, Anna! Thanks for the feedback.
Keely Worth says
November 27, 2017 at 3:53 pmI’ve just made the crust and it’s very runny.
There’s no way I can get it up the sides of the round cake pan?
Hmmm… did I muck up the amounts?
I’ll try adding more almond flour….
Rachel says
November 27, 2017 at 4:48 pmOh no! I’d try adding more almond flour and letting it firm up in the fridge for a little bit. Hope that helped!
Danielle says
December 12, 2017 at 10:08 pmAmazing! This was a real hit amongst vegans and anti-vegans! I tweaked it and added coconut shavings to the top instead of fresh raspberries and a few drops of natural coconut essence to the filling. So it was more of a dark chocolate and coconut pie. Yummo!
Rachel says
December 13, 2017 at 7:27 amSo thrilled to hear that you enjoyed the pie, the coconut twist sounds delicious! Thanks for your feedback.
Maria says
December 19, 2017 at 5:42 pmIs the 1/4 coconut oil measured before or after you melt?
Rachel says
December 20, 2017 at 7:15 amIt’s slightly more accurate to measure after melting!
Ashley says
December 21, 2017 at 11:17 amJust thought I’d comment for anyone looking to make this…
I made it for my family Christmas Party for 3 ppl either vegan or gluten free. They loved it! As someone withouf any dietary restrictions I was a little nervous how it would taste, but I really liked it!
I made it exactly as written only I just put into a pie pan and served it from there. I also made it the day before and because I was nervous about the fresh raspberry’s “melting” on top of the pie, I froze it immediately after making then just put it in the fridge for 5 hours the day before. It was still slightly frozen, but it made it a really nice cold treat. Everything held in the right shape and the chocolate held up just fine being frozen.
Thanks for the recipe!!
Rachel says
December 21, 2017 at 11:37 amThanks so much for your feedback, Ashley! So thrilled to hear you and your guests enjoyed the tart.
Tracy says
December 25, 2017 at 6:08 pmI made this for Christmas and it came out incredible! I used a regular pie pan, increased the crust to 1.25 of the original recipe (my pie pan was bigger than 9”) and I doubled the recipe as someone people noted in the comments. This is really a show stopper! Bravo.
Rachel says
December 26, 2017 at 6:17 pmSo thrilled you and your guests enjoyed it Tracy!
Trishers says
December 28, 2017 at 4:53 pmSuch a lovely recipe! Super easy & Delish! We’ve made it in a 7″ & 10″ spring pan… Works equally as well. Drizzled white chocolate on top super beautiful dessert.
Rachel says
December 28, 2017 at 5:22 pmSo thrilled you enjoyed the tart, Trish! Love the white chocolate addition. Thanks for your feedback!
Sara says
December 29, 2017 at 3:28 pmHi-So I’ve gone through all the comments and haven’t come across any definite substitutions for almost flour. Both my kids have a nut allergy and I was hoping someone had success so I could make it this weekend.
Thanks!
Rachel says
December 29, 2017 at 8:16 pmHi Sara! You could grind some sunflower seeds until it’s a fine meal to use in place of the almond flour as a nut-free alternative. Hope you enjoy!
LuAnne Wells says
January 12, 2018 at 9:20 amThis recipe looks so beautiful that I decided to make it for my friend’s birthday party…….what I have found so far: the crust amount is not enough to go up the sides of the tart pan and the filling amount barely filled the crust…quater inch at most, so I’ve made another batch and poured it on top-kept the tart in the fridge in between….still not quite full, but definitely looks more impressive! I will bring it this evening and I’m sure it’ll be tasty…hope it slices well!….thanks for posting and I will be happy to give feedback after we slice it this evening!
Rachel says
January 13, 2018 at 7:52 amHi LuAnne, did you use a larger sized tart pan than called for? That seems like what might have happened, because the recipe should fill up the tart pan, but wouldn’t do so if it was an inch or two bigger. Glad you were able to fix it though, and hope it’s a hit at your friend’s party!
Makarena says
February 11, 2018 at 3:40 pmHi!
Can it be coconut flour instead of almonds?
Rachel says
February 11, 2018 at 4:25 pmCoconut flour doesn’t work quite the same way as almond flour does, as it’s much more absorbent. If you were to use coconut flour instead, you’d want to use 1/3-1/2 of the amount called for.
Harry says
April 1, 2018 at 9:51 pmHi there,
I am making dessert for a friend who is dairy free and gluten free. She doesn’t eat chocolate but is okay with cocoa desserts. Is there any way I can still make this dessert?
Rachel says
April 2, 2018 at 8:00 amHi Harry – cocoa is a kind of chocolate, so not sure what she means by that…this is a very chocolatey dessert, so wouldn’t be best for someone who doesn’t eat chocolate.
Sara says
September 27, 2018 at 7:28 amCan I use cocoa powder for the filling instead of melted chocolate?
Rachel says
September 27, 2018 at 10:34 amNo, it won’t be the same at all – that would end up like chocolate milk! You could try using this chocolate fudge recipe but you probably won’t need to use it all to fill the tart.
Karla Lindic says
April 9, 2018 at 5:11 pmCan I use regular flour? My daughter in law has a nut allergy.
Rachel says
April 9, 2018 at 5:18 pmHi Karla, I haven’t tried it that way and I’ve heard that raw AP flour can harbor bacteria – I’d try using oat flour instead to avoid that! Enjoy :)
Laura says
April 17, 2018 at 4:44 amI made this for a dinner party that included folks on strict gluten, dairy and egg-free diets. It was incredibly easy to make, looked beautiful and tasted so good. Even the guests without dietary restrictions were loving it. I will definitely be making this again!
Rachel says
April 17, 2018 at 8:22 amSo thrilled it was a hit! Thanks so much for the feedback, Laura :)
Of Goats and Greens says
April 22, 2018 at 1:14 pmLooks awesome!
Can I use coconut flour instead of almond flour? I have digestive issues with the latter that I’d prefer never to experience again…
Rachel says
April 22, 2018 at 5:12 pmHi there, unfortunately, coconut flour doesn’t substitute well for almond flour because it is MUCH more absorbent and in this recipe, there wouldn’t be enough bulk to fill the pan with 1/3 less of the amount of flour. You could try using oat flour instead, though!
Jaimie says
June 14, 2018 at 11:12 pmDoes anyone know the shelf life of this tart if covered and refrigerated?
Rachel says
June 15, 2018 at 11:27 amHi Jaimie, it will probably last about 4 days (the raspberries will go bad before anything else does) in the fridge. It’s best enjoyed soon after making for the freshest berries :) enjoy!
Betty Thorpe says
July 3, 2018 at 11:34 amHello!
I love this recipe… so much i am going to make 2 for my friends wedding this weekend :)
Question: Can i make in advance and freeze?
Thank you!
Betty
Betty Thorpe says
July 3, 2018 at 11:36 amHello!!
Is it possible to make in advance and freeze?
Betty
Rachel says
July 3, 2018 at 1:14 pmHi Betty – I wouldn’t recommend it because the raspberries wouldn’t be as great once they were frozen and rethawed.
Emily Barnhart says
November 11, 2018 at 2:21 pmThis was so decadent and delicious! My whole family gobbled it up. I did make an adjustment and back accident it turned out to be a good one! We were out of cocoa powder but had dark chocolate (85/15). So we ground up the dark chocolate in the food processor and used that instead of the cocoa in the crust. It was drool worthy!
Rachel says
November 12, 2018 at 12:27 pmOoooh that sounds heavenly! So glad you and your family enjoyed it, Emily!
Alyson Long says
December 23, 2018 at 4:22 pmThank you and Happy Christmas from a fellow Mediaviner!
Just made this for my wheat intolerant son for Christmas day.
Looks like it’s come out beautifully!
Rachel says
December 26, 2018 at 8:50 amSo thrilled to hear that, Alyson! Merry Christmas and thanks for the feedback :)
Keely says
December 23, 2018 at 7:33 pmJust made this – also made it last year.
Filling isn’t as high as your picture though. Think my tray must be too big – I should have made twice the filling!
Just measured it… it’s 28cm in diameter, or 11 inches, so think I made a boo boo with the tart container.
Still a hit though.
Rachel says
December 26, 2018 at 8:49 amHi Keely, those 2 extra inches of diameter almost double the surface area, so it would definitely be thinner with a much bigger pan. I would’ve recommended doubling or 1.5xing the recipe for that size pan.
Nicole says
December 29, 2018 at 5:05 amHi! This may be a silly question, but does the coconut milk give a significant coconut flavor to the tart? This sounds amazing and I’d love to bring it to my family’s New Years celebration, but my sister’s boyfriend isn’t a big fan of coconut.
Rachel says
December 29, 2018 at 9:24 amHi Nicole, I think the chocolate overpowers any coconut flavor – I don’t notice it, but if you’re hypersensitive to coconut flavor you might. Hope this helps!