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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.
Um, just stunning! And no-bake?!?! LOVE!
Agreed! All the berries are one of my favorite parts about summer! This tart looks fantastic!
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!
This is one seriously gorgeous tart! I can’t believe it’s Paleo and GF, looks absolutely amazing. And no-bake too! Awesome!
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?
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!
I can’t believe something this gorgeous can be so fast, easy, and vegan!
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!
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 :)
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
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!!
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.
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.
Can I substitute almond flour maybe with gluten free oat flour?
I haven’t tried it but that should be just fine.
Actually, 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.
No one said this was low calorie.
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:)
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! :)
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