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
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Lightly grease a 9-inch pan with a removable bottom with coconut oil.
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In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
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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.
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Garnish the top with raspberries.
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Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
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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
So happy it’s berry season! Your raspberries look absolutely perfect! Love this tart too. I can eat it without any guilt : )
Lauren Gaskill | Making Life Sweet says
As 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
Thanks so much, Lauren! I hope you try and love the tart :) it got devoured by my friends who have no dietary restrictions at all!
Abby says
This tart is gorgeous, Rachel! Your berry tarts are always stunning!
Beth @ bethcakes says
Omg, 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
What a beautiful tart! love that it is vegan :)
Sarah @ SnixyKitchen says
I’m obsessed with this tart crust! I imagine the berries on top make the whole thing come together – the perfect combination! <3
Gayatri says
OMG!!!!!! These photographs are sooooo beautiful!!!!! What a gorgeous tart :)
Medha (Whisk and Shout) says
I love that this is vegan and sugar free and that you used 200% fruit preserves to sweeten the filling! Awesome :) Pinned!
Samantha pack says
Thank 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
I’m so glad you liked it Samantha!! Thanks for trying and sharing how it turned out :)
Taylor @ Food Faith Fitness says
Giiiiirl, 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
Um, just stunning! And no-bake?!?! LOVE!
Ashley says
Agreed! All the berries are one of my favorite parts about summer! This tart looks fantastic!
Meagan @ The F&B Department says
I 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
This is one seriously gorgeous tart! I can’t believe it’s Paleo and GF, looks absolutely amazing. And no-bake too! Awesome!
Clara says
Looks 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
Hi 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
I can’t believe something this gorgeous can be so fast, easy, and vegan!
Hannah Swenson says
I 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
Hi 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
Thank 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
Hi 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
this 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
Hi 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.
Jordan says
Hello! 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
Hi 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
I 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
Thank you for this awesome recipe! I made your recipe and wrote a blog about it!
Stephanie Lambert says
Can you use unsweetened dark chocolate in place of bittersweet chocolate? Want to make this for a friend who can’t have sugar.
Rachel says
Hi 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
Is the coconut milk sweetened or unsweetened?
Rachel says
I always use unsweetened canned coconut milk.
Meredith says
This 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
Hi 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
hi! 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
Hi 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
Hey! 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
Could I add lime juice instead of the preserves as well? Thanks.
Rachel says
Also, you can definitely add some lime juice! Enjoy.
Rachel says
Hi 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
How do I make the raspberry preserves? Or is this something I buy?
Thank you
Rachel says
Hi Leanne. I purchased “100% fruit” fruit preserves for this recipe, though you could certainly make some yourself if you wanted.
Traci says
This 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
Hi 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
Can I sub condensed milk for the coconut milk?
Rachel says
Hi 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
Hi 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
Hi 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
I 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
Hi, 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
Hi 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
Hello! 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
…and: can I use ground almonds instead of almond flour?
Thanks again!
Rachel says
Yes, you can! However, depending on how finely ground (or not) the flour is though, the crust may be a bit more crumbly.
Rachel says
Yes, 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
Hi 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
Dear 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
Hi :) 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
Hi 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
Hi, 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
Hi 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
Hi 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
Hi 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!
Melissa Anne Burgess says
I 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
So 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
Heavenly! 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
Awesome, 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
This 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
Hi 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
My 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
So happy to hear that, Claire!! Thanks for that sharing with me :) hope you love it again and again!
Rick says
My wife wants to know where this recipe has been all her life!!!!
Nadya T says
I 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
Hi 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
I 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
So 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
Hi, 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
Hi 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
This sounds so nice, Chocolate and raspberry go together great. Wil have to try making this. Thanks
Simon
Becky says
Your 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
SO happy to hear that, Becky!! Thanks so much for your feedback :)
Alicia says
I 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
Hi Alicia. It should be fine in a 10″ pan – just might be a little bit thinner. Enjoy!
Harika says
All 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
I’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
I hope that you and your mom love it, Elizabeth! Enjoy :)
kristen says
hi 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
also, 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
Hi 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
Hey! I was wondering if I could use any other oil instead of coconut oil for the crust? The recipe looks delicious!
Rachel says
Hmm 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
I 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
I’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
I 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
So glad it was a hit, Carie! Thanks so much for your feedback.
Claire says
Recipe 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
Hi 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
I 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
Hi 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.