Raspberry Chocolate Tart – No Bake

Ingredients

No-Bake Crust

1. 1½ cups almond flour
2. ¼ cup unsweetened cocoa powder
3. ¼ cup coconut oil, melted
4. 1 tablespoon maple syrup 
5. Pinch of salt

Raspberry Chocolate Filling

1. ½ cup canned full-fat coconut cream
2. 6 oz vegan chocolate chips
3. ¼ cup raspberry preserves
4. 2 cups fresh raspberries

METHOD 

1. Lightly grease a 9-inch pan with a removable bottom.
2. Prepare the crust. In a bowl, combine all of the ingredients for the crust & mix together. Press evenly into the prepared tart pan & set aside.
3. Place chocolate chips into a small bowl. 
4. In a small saucepan, bring coconut milk to a boil, then pour the hot coconut milk over chocolate chips and let stand for 1 minute, then mix until smooth and creamy. 
5. Mix in raspberry preserves. 
6. Pour the filling into the prepared crust & garnish the top with raspberries.
7. Place tart in the refrigerator to set for about 1-2 hours.  
   

   Print Recipe

   Raspberry Chocolate Tart

   This Raspberry Chocolate Tart recipe requires no baking and is simply divine. It makes for a stunning dessert perfect for holidays, potlucks, and any occasion you want to impress your guests.

   Prep Time30 minutes mins

   Cook Time0 minutes mins

   Cooling1 hour hr

   Total Time1 hour hr 30 minutes mins

   Course: Dessert

   Cuisine: American

   Keyword: holiday dessert, non bake vegan tart, Raspberry Chocolate Tart, vegan tart

   Servings: 6

   Author: Dominique Ebra

   Ingredients

   No-Bake Crust

   • 1 1/2 cup almond flour
   • 1/4 cup unsweetened cocoa powder
   • 1/4 cup coconut oil melted
   • 1 tbsp maple syrup
   • pinch of salt

   Raspberry Chocolate Filling

   • 1/2 cup canned full-fat coconut cream
   • 6 oz vegan chocolate chips
   • 1/4 cup raspberry preserves
   • 1-2 cups fresh raspberries

   Instructions

   • Lightly grease a 9-inch pan with a removable bottom.
   • Prepare the crust. To a bowl, combine all of the ingredients for the crust & mix together. Press evenly into the prepared tart pan & set aside.
   • Place chocolate chips into a small bowl. 
   • In a small saucepan, bring coconut milk to a boil, then pour the hot coconut milk over chocolate chips and let stand 1 minute, then mix until smooth and creamy. 
   • Mix in raspberry preserves. 
   • Pour the filling into the prepared crust & garnish the top with raspberries.
   • Place tart in the refrigerator to set for about 1-2 hours.