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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 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!
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 :)
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!
So glad it was a hit, Carie! Thanks so much for your feedback.
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.
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.
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?
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.
Hi i made this last night and like Tara, there were so solidified coconut oil patches on the filling which doesn’t look appetizing. I only used the coconut oil on the crust n not in the filling so can’t figure out why it happened. Any ideas?
Huh, that’s super weird. Was the crust super oily when you pressed it in and poured the filling on top? The only thing I can think of is if there was excess coconut oil on top of the crust and when you poured on the ganache it got pushed to the top…I think throwing the crust in the fridge or freezer before adding the chocolate ganache could’ve prevented this. I’ve never had anything remotely similar to this happen to me so I’m just hypothesizing – I’m truly not sure how that happened since there isn’t any coconut oil in the ganache! Sorry you had trouble. Maybe try using a hair dryer to melt the coconut oil on top and swirl it in a bit if you don’t like the way it looks?
Wow! This recipe was perfect. So simple and quick yet tasted amazing. I’d be very happy if I had this in a restaurant. This will be a regular dessert in our house! I used coconut cream instead of milk and used mostly the thick part (not much of the watery part).
So thrilled to hear you loved it Hannah! Thanks for your feedback :)
My husband has made me a total of 3 birthday cakes in the 20 years we’ve been together. This year (2017) he found this recipe and made it for me. It was HANDS DOWN the BEST chocolate dessert ever! Sneaky me was able to track down the recipe (thank you google)!
I just signed up for your newsletter. Can’t wait to try your other recipes. Although it’s really hard to top this one! ❤️
Aw that makes me so happy to hear, what a sweet husband you have!! I hope you find many other recipes to love :)
what are fruit preserves? Never heard of that? I guess it’s raspberry jam? Will have to hunt that down.
They are similar to jam, but usually made without refined sugars (typically sweetened with fruit juice instead).
This tart is AMAZING! So bomb! I made this for Thanksgiving and it was the dessert that everyone took first! Super happy with this recipe and I received many compliments :)
So happy to hear that, Anna! Thanks for the feedback.
I’ve just made the crust and it’s very runny.
There’s no way I can get it up the sides of the round cake pan?
Hmmm… did I muck up the amounts?
I’ll try adding more almond flour….
Oh no! I’d try adding more almond flour and letting it firm up in the fridge for a little bit. Hope that helped!
Amazing! This was a real hit amongst vegans and anti-vegans! I tweaked it and added coconut shavings to the top instead of fresh raspberries and a few drops of natural coconut essence to the filling. So it was more of a dark chocolate and coconut pie. Yummo!
So thrilled to hear that you enjoyed the pie, the coconut twist sounds delicious! Thanks for your feedback.