by 
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 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!
- Finely chop the chocolate with a serrated knife and place in a bowl.
- Bring full-fat coconut milk to a simmer and pour it over your chocolate.
- Let it sit for a minute, add some raspberry preserves, and stir until smooth and creamy.
- Pour it into the crust and top with raspberries.
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.
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 :)
Mo vegan tart recipes you’ll love:
- Blueberry Crisp Tart with Oatmeal Crust
- Strawberry Lemonade Tart
- No-Bake Chocolate Pomegranate Tart
- Chocolate Strawberry Tart
Vegan No-Bake Raspberry Chocolate Tart
Ingredients
For the crust
- 2 cups (192g) almond flour
- 1/3 cup 28g unsweetened cocoa powder
- 1/3 cup 67g coconut oil, melted
- 2 tablespoons 40g 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 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.
- Finely chop the chocolate, using a serrated knife helps a lot with this. Place the finely chopped chocolate in a large bowl.
- 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.
- Garnish the top with raspberries while the chocolate is still warm, pressing them in so they stick.
- 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.
I just picked up 2 chocolate/raspberry df/gf chocolate bars (55% cocoa). Do you think they would work in this recipe, or would it be too much raspberry (if there is such a thing)?
That sounds delicious! Would definitely work.
Do you think that I would still need the raspberry preserves in addition to the raspberry/chocolate bars?
It’s up to you! I would probably do both because I love the tangy raspberry flavor. You can always add a bit of the preserves to start if you have them and add more to taste.
Made this today for a bridgerton watch party and it was a hit!! I think I added too much coconut oil to the base, but I also added a bit of instant coffee/vanilla to the shell. It made the crust super tasty.
I might use oat butter and creamer in my next batch, but I’ve already been told to remake it for the next event! Thanks so much for the quick but beautiful recipe!
Sounds delicious, so glad it was a hit – thanks for the feedback and the reminder to watch Bridgerton! :)
Hi there,
I love this recipe so much and make it for every holiday and birthday. It’s my family’s number one dessert request!
I’m a bit low on Almond flour. I was wondering if Coconut flour would be an alright substitute?
Thank you for your wonderful recipe :)
Hi Raven, you can use coconut flour but use a lot less of it! About 1/3 of the amount of almond flour called for is the right amount of coconut flour, if that makes sense. Such as, 1/3 cup coconut flour if the recipe calls for 1 cup almond flour. This doesn’t work with every recipe, but it does work ok for a crust. Enjoy!
As others commented, there wasn’t enough crust to fill the whole pan. I really wanted my tart to look as good as yours. It does taste amazing though !
Hi Jessica, I scaled up the crust recipe slightly to address this issue and hopefully it will be the perfect amount next time. Glad it’s delicious, though!
This is amazing! Received huge praise from the entire family – including my usually quiet (yet appreciative) husband who commented approx 4 (!!) separate times afterwards just how perfect that dessert was lol. That is basically unheard of. I own your cookbook (love everything you do!) and had planned fully to make your chocolate hazelnut tart but realized halfway through that my hazelnuts were off :( So I quickly came on here and used this crust and modified the ganache slightly to omit the preserves. I used coconut cream, and a mix of 72 percent chocolate with a bit of 82. Given the last minute nature of this I simply garnished the edges with dry roasted peanuts and sprinkled freeze dried blackcurrants over the centre to make it look more “Valentine’s Day dessert” – worked beautifully! Young kids loved it too :) I also froze some as an experiment afterwards and it tasted great after freezing too!
Sounds amazing!! So glad it was a hit and that you were able to adapt to what you had on hand. Thanks so much for the kind and thoughtful review.
This recipe is the main theme on my family and friends!
Do you have any tips or ingredients to make it firmer? After using this recipe many times, I have found it difficult to transport the cake without it melting and losing its shape.
Thank you so much, my version is now using dark chocolate more keto friendly and its amazing
Hi Angelica, so glad you’re enjoying the recipe! You can use cacao butter in the crust to make it firmer. For the filling, you can use all coconut cream or decrease the amount of coconut milk down to 1/3 or 1/4 cup. This will make it firmer and less melty. Hope this helps!
Fantastic recipe! So easy and delicious I got so many raspberries this year and this was my go-to recipe to use them. My GF friends loved it and I’ve made it 3 times for them now and we never get sick of it!
Thank you
So glad you’re loving it, Leanne!
Wife is currently dairy free while nursing. I made this for our Valentine’s Day dessert and it’s incredible. Will make again even when we don’t have dietary restrictions. 10/10.
So thrilled to hear this, Austin! Thanks so much for the feedback.