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 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!
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
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!
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
…and: can I use ground almonds instead of almond flour?
Thanks again!
Yes, you can! However, depending on how finely ground (or not) the flour is though, the crust may be a bit more crumbly.
Yes, you can! However, depending on how finely ground (or not) your ground almonds are though, the crust may be a bit more crumbly.
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!
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
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 :)
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! :)
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!
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!
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!
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!
Hi 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!
Hi 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!
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!
So glad to hear it was a hit that everyone could enjoy, Melissa! Thanks for reporting back :) I love hearing about your successes!
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!
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 :)
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!
Hi Jenn, yay I’m so happy you loved it!! Hope you had a wonderful birthday :) thanks for letting me know your thoughts!
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!
So happy to hear that, Claire!! Thanks for that sharing with me :) hope you love it again and again!
My wife wants to know where this recipe has been all her life!!!!