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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.
Is the 1/4 coconut oil measured before or after you melt?
It’s slightly more accurate to measure after melting!
Just thought I’d comment for anyone looking to make this…
I made it for my family Christmas Party for 3 ppl either vegan or gluten free. They loved it! As someone withouf any dietary restrictions I was a little nervous how it would taste, but I really liked it!
I made it exactly as written only I just put into a pie pan and served it from there. I also made it the day before and because I was nervous about the fresh raspberry’s “melting” on top of the pie, I froze it immediately after making then just put it in the fridge for 5 hours the day before. It was still slightly frozen, but it made it a really nice cold treat. Everything held in the right shape and the chocolate held up just fine being frozen.
Thanks for the recipe!!
Thanks so much for your feedback, Ashley! So thrilled to hear you and your guests enjoyed the tart.
I made this for Christmas and it came out incredible! I used a regular pie pan, increased the crust to 1.25 of the original recipe (my pie pan was bigger than 9”) and I doubled the recipe as someone people noted in the comments. This is really a show stopper! Bravo.
So thrilled you and your guests enjoyed it Tracy!
Such a lovely recipe! Super easy & Delish! We’ve made it in a 7″ & 10″ spring pan… Works equally as well. Drizzled white chocolate on top super beautiful dessert.
So thrilled you enjoyed the tart, Trish! Love the white chocolate addition. Thanks for your feedback!
Hi-So I’ve gone through all the comments and haven’t come across any definite substitutions for almost flour. Both my kids have a nut allergy and I was hoping someone had success so I could make it this weekend.
Thanks!
Hi Sara! You could grind some sunflower seeds until it’s a fine meal to use in place of the almond flour as a nut-free alternative. Hope you enjoy!
This recipe looks so beautiful that I decided to make it for my friend’s birthday party…….what I have found so far: the crust amount is not enough to go up the sides of the tart pan and the filling amount barely filled the crust…quater inch at most, so I’ve made another batch and poured it on top-kept the tart in the fridge in between….still not quite full, but definitely looks more impressive! I will bring it this evening and I’m sure it’ll be tasty…hope it slices well!….thanks for posting and I will be happy to give feedback after we slice it this evening!
Hi LuAnne, did you use a larger sized tart pan than called for? That seems like what might have happened, because the recipe should fill up the tart pan, but wouldn’t do so if it was an inch or two bigger. Glad you were able to fix it though, and hope it’s a hit at your friend’s party!
Hi!
Can it be coconut flour instead of almonds?
Coconut flour doesn’t work quite the same way as almond flour does, as it’s much more absorbent. If you were to use coconut flour instead, you’d want to use 1/3-1/2 of the amount called for.
Hi there,
I am making dessert for a friend who is dairy free and gluten free. She doesn’t eat chocolate but is okay with cocoa desserts. Is there any way I can still make this dessert?
Hi Harry – cocoa is a kind of chocolate, so not sure what she means by that…this is a very chocolatey dessert, so wouldn’t be best for someone who doesn’t eat chocolate.
Can I use cocoa powder for the filling instead of melted chocolate?
No, it won’t be the same at all – that would end up like chocolate milk! You could try using this chocolate fudge recipe but you probably won’t need to use it all to fill the tart.
Can I use regular flour? My daughter in law has a nut allergy.
Hi Karla, I haven’t tried it that way and I’ve heard that raw AP flour can harbor bacteria – I’d try using oat flour instead to avoid that! Enjoy :)
I made this for a dinner party that included folks on strict gluten, dairy and egg-free diets. It was incredibly easy to make, looked beautiful and tasted so good. Even the guests without dietary restrictions were loving it. I will definitely be making this again!
So thrilled it was a hit! Thanks so much for the feedback, Laura :)