Vegan Chocolate Raspberry Tart
🌱 Vegan Chocolate Raspberry Tart 🍫
This Vegan Chocolate Raspberry Tart is a dark cocoa crust filled with a silky chocolate ganache and finished with fresh raspberries. The slice stands tall, the filling is dense and truffle-soft, and the berries cut through all that richness. No dairy. No eggs. Just a tart that looks bakery-level and sets in the fridge.
I love this when I need a dessert that feels special without a complicated bake. Press the crust, melt the filling, chill. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Tart 💚
- 🌱 Completely dairy-free
- 🍫 Silky chocolate filling
- 🍪 Dark cocoa crust
- rasp Fresh raspberries
- ❄️ No-bake filling
- 🎉 Perfect for guests
The Secret to a Filling That Slices Clean
Use good dark chocolate and full-fat coconut milk. Stir until the ganache is completely smooth, then pour it while still warm so it levels itself. Chill at least 4 hours. A dusting of cocoa on top hides tiny ripples and makes it look like a chocolate truffle tart.
Frequently Asked Questions ❓
Do I have to bake the crust? 🍪
A short bake helps it stay crisp. You can also chill a pressed cookie crust if you want it fully no-bake.
Can I use frozen raspberries? 🧊
Use fresh on top. Frozen berries weep and stain the chocolate.
How far ahead can I make it? ❄️
The tart keeps 3 days in the fridge. Add the raspberries just before serving.
🌱 Vegan Chocolate Raspberry Tart
Ingredients 🛒
For the Crust
- 1½ cups vegan chocolate cookie crumbs or graham crumbs + 2 tablespoons cocoa
- 5 tablespoons melted vegan butter
- 2 tablespoons sugar
- Pinch of salt
For the Filling
- 1½ cups vegan dark chocolate chips or chopped chocolate
- 1 cup canned full-fat coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Cocoa powder, for dusting
- Fresh raspberries, for topping
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Mix the crust ingredients and press into a 9-inch tart pan.
- Bake 10–12 minutes. Cool.
- Heat the coconut milk until steaming. Pour over the chocolate and let sit 2 minutes.
- Stir until smooth. Add maple syrup, vanilla, and salt.
- Pour into the crust and smooth the top. Chill at least 4 hours.
- Dust with cocoa, top with raspberries, and slice with a warm knife.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 310 |
| Protein | 3g |
| Net carbohydrates | 27g |
| Total carbohydrates | 31g |
| Fiber | 4g |
| Total fat | 20g |
| Sodium | 95mg |
Estimates based on a cookie crust, coconut-chocolate ganache, and raspberries. Exact numbers may vary by chocolate brand.
Notes & Tips 💡
- Wipe the knife between cuts for clean slices.
- A pinch of espresso powder in the ganache makes the chocolate taste deeper.
- If the ganache looks split, keep stirring — it usually comes back together.
- Serve slightly chilled, not frozen-hard.
This Vegan Chocolate Raspberry Tart is rich, silky, and finished with berries. A slice that tastes like a truffle. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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