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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 don’t usually comment on blogs…. but I wanted you to know that this is a “go to” recipe for our family! I have made it multiple times over the past few years, with raspberries and also substituting raspberries with chocolate peanut butter cups! I swirl in peanut butter instead of the preserves and it is so good! I do usually double the ingredients because the crust was not quite thick enough for my pan the first time I made it. Thanks for such a yummy recipe!
This makes me so happy to hear, Katie! Thank you so much for sharing your feedback and your favorite variations on it.
Amazing recipe 5 star
Thanks for a good recipe. I want to try.
Amazing! I made this for my moms birthday. She sent it to me along with a few other tart ideas. My daughter is GF and my dad doesn’t do dairy well. I was a bit worried bc the guys in our fam don’t like coconut and they LOVED this! It is a perfect balance in every bite! I added kiwi and blueberries also to the top! This is a keeper !
So thrilled it was a hit with your family, Megan! Thanks for the feedback.
This cake is out of this world. I cannot believe how lovely it is, with such simple ingredients. I dont normally bake gluten free, but this one and almond flour is just fantastic. I think it is the best thing I have ever done. Thank you.
I also changed the recipe a little, as always, instead of just dark chocolate, I added some white, vegan white chocolate. Delicious. And put fresh hand picked cherries on top, instead of raspberries. I also used strawberry jam instead of raspberry, as had no raspberry jam at home.
will keep doing over and over again, Recommended to my sister who will be also doing later this week.
Don’t you love how versatile this dessert is? One of my favorite things about it! I hope you have so much fun experimenting with all the options, and I’m so thrilled you’re loving this recipe so much already. Thank you for the feedback, Lucie!
Super delicious and super easy! Thank you!
Glad you loved it, Teresa!
OMG I have made this receipt four times in the last two months. It is ABSOLUTE perfection. A total favorite in my family. My parents said BEST tart ever (and they don’t usually do vegan gluten free!) Delectable!
Woohoo!! Love that so much. Thanks for the feedback, Chelsea!
An absolute favorite amongst all I’ve made it for! Decadent dessert you can feel good about eating!
So glad you’re loving it Terri!
Hands down amazing! If you didn’t tell someone it was paleo, gluten free and dairy free, they wouldn’t know!! I doubled the inside part and it was so worth doing so. Always a hit!
So glad you’re loving it, Megan!!
Can I sub the coconut oil for vegan butter or olive oil? Making this today!!
Hi Laura, definitely not olive oil as the coconut oil helps it firm up. Vegan butter should work texturally, but will definitely change the flavor a bit so make sure to use one you like the taste of!