This No-Bake Raspberry Chocolate Tart comes together in just ten minutes! The no-bake gluten-free chocolate crust is filled with vegan chocolate ganache and topped with fresh raspberries for a decadent, guilt-free treat.

One of my absolute favorite parts about summertime is the berries. There’s nothing like a 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. 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 this Blueberry Crisp Tart with Oatmeal Crust is comforting and delicious.

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.

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 bear the thought of adding more heat to your house.

How to make the gluten-free no-bake chocolate crust

The tart crust is simple and chocolatey. It’s simple to make with just…

  • Almond Flour – I always use superfine blanched almond flour for the best results
  • Cocoa Powder – you want an unsweetened cocoa or cacao powder here
  • Coconut Oil – refined is best if you want to avoid any coconut flavor
  • Maple Syrup – honey or another liquid sweetener will also work.
  • Pinch of Salt

To make, simply mix all of the ingredients together with a quick stir until they stick together, and then press into the pan.

How to make chocolate ganache tart filling

The chocolate filling is just as easy to make!

  1. Finely chop the chocolate with a serrated knife and place in a bowl.
  2. Bring full-fat coconut milk to a simmer and pour it over your chocolate.
  3. Let it sit for a minute, add some raspberry preserves, and stir until smooth and creamy.
  4. Pour it into the crust and top with raspberries.
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.

After you finish pouring in the vegan chocolate ganache filling, garnish with 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 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.

We finished this tart SO quickly in my house. Like, record-breaking quick, because it was so darn good. Creamy and rich from the chocolate, and the fruit added just the amount of freshness.

Want to make it ahead of time? This tart stays great in the refrigerator for about 2 days – after that, the raspberries get a little less fresh and it’s better as leftovers.

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 :)

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.

Mo vegan tart recipes you’ll love:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.

Vegan No-Bake Raspberry Chocolate Tart

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Chill Time: 1 hour
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 1 9-inch tart 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Healthy
  • Diet: Vegan

Description

This No-Bake Raspberry Chocolate Tart comes together in just ten minutes! The no-bake gluten-free chocolate crust is filled with vegan chocolate ganache and topped with fresh raspberries for a decadent, guilt-free treat.


Ingredients

Scale

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

  1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together until it comes together and sticks together when pressed. Press evenly into the prepared tart pan, using the flat bottom of a glass or measuring cup helps with this. Set aside.
  3. Finely chop the chocolate, using a serrated knife helps a lot with this. Place the finely chopped chocolate in a large bowl.
  4. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over the chocolate, shaking the bowl to make sure it’s all covered, and let stand 1 minute. After a minute, stir until smooth and creamy. Whisk in raspberry preserves. Pour the filling into the prepared crust.
  5. Garnish the top with raspberries while the chocolate is still warm, pressing them in so they stick.
  6. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
  7. Store all leftovers in an airtight container in the refrigerator.

Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes.

Share This: