clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This No-Bake Raspberry Chocolate Tart comes together in just ten minutes! The no-bake chocolate crust is filled with vegan chocolate ganache and topped with fresh raspberries for a decadent, guilt-free treat.

Raspberry Chocolate Truffle Tart (Paleo, GF, Vegan)

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 1 9-inch tart 1x



For the crust

  • 1½ cups (144g) almond flour
  • ¼ cup (21g) unsweetened cocoa powder
  • ¼ cup (50g) coconut oil, melted
  • 1 tablespoon (20g) 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


  1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
  3. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.
  4. Garnish the top with raspberries.
  5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
  6. Store all leftovers in an airtight container in the refrigerator.
  • Category: Dessert