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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.
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.
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!
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!
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.
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!
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 :)
This sounds so nice, Chocolate and raspberry go together great. Wil have to try making this. Thanks
Simon
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!
SO happy to hear that, Becky!! Thanks so much for your feedback :)
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.
Hi Alicia. It should be fine in a 10″ pan – just might be a little bit thinner. Enjoy!
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
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. :)
I hope that you and your mom love it, Elizabeth! Enjoy :)
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?
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?
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!
Hey! I was wondering if I could use any other oil instead of coconut oil for the crust? The recipe looks delicious!
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!