I love this delicious vegan chocolate tart recipe – no bake, and I am sure you will, too. It’s the perfect no bake dessert to make for Valentine’s Day or any special occasion. It has a rich chocolatey flavor balanced with a bright tartness from the fresh raspberries!

The ingredients are easy to get and available from most grocery stores, and it’s really so simple to make.

If you love the look of this recipe, don’t forget to check out my vegan cheesecake and this dreamy blueberry pancake crumble.

Why You’ll Love This Vegan Chocolate Tart Recipe

  • Easy yet elegant: This no-bake vegan chocolate tart delivers a stunning dessert that looks as if it came straight from a patisserie, yet it’s straightforward to make.
  • Chocolate indulgence: The harmonious blend of deep chocolate flavor and sweet raspberries creates a heavenly taste.
  • Summer dessert: Perfect for warm days or when a chocolate craving hits. This tart offers a refreshing bite that’s as delightful as it is cooling.
  • No oven required: This no-bake recipe keeps your kitchen cool while delivering the perfect dessert.
  • No fancy equipment needed: You won’t need a blender or a food processor for this recipe!

Ingredients and Substitutions


  • Almond flour: For a nutty and rich base for your tart crust. Its fine texture helps create a smooth crust that holds together well.
  • Unsweetened cocoa powder: Cocoa powder makes the crust chocolatey flavored in this vegan chocolate tart recipe.
  • Melted coconut oil: Helps bind the crust ingredients together and contributes to the firmness of the crust once chilled.
  • Maple syrup: Adds a natural sweetness to the crust. It also helps moisten and hold the ingredients together.
  • Pinch of salt: A small pinch balances the sweetness and enhances the flavors of the crust. I love to use sea salt.

Raspberry chocolate filling

  • Full-Fat coconut cream: Full-fat coconut cream provides a creamy texture to the filling. Make sure to refrigerate a can of coconut cream, then scoop out the thick, creamy part for this recipe. Full-fat coconut milk will not be a good alternative as it’s likely to be too thin.
  • Vegan chocolate chips: Vegan chocolate chips add a rich chocolatey component to the filling. Use high-quality vegan chocolate chips for the best flavor.
  • Raspberry preserve: Raspberry preserve adds fruity flavor and sweetness to the filling. It also adds a layer of complexity to the tart.
  • Fresh raspberries: Use fresh raspberries if possible. A mix of strawberries and raspberries is good, too.

Pro Tips and Tricks

  • Prep the crust properly: Press the crust mixture firmly and evenly into the tart pan. Use the back of a spoon or a flat-bottomed glass to compact the crust for a solid foundation. Use a tart pan with a removable base if possible.
  • Grease the pan: Lightly grease the tart pan with a little coconut oil or a non-stick cooking spray before adding the crust mixture. This will make it easier to remove the tart from the pan later.
  • Chill the crust: After pressing the crust into the pan, place it in the refrigerator to chill for about 20-30 minutes. This helps the crust firm up and hold its shape when you add the filling.
  • Smooth filling: To achieve a smooth and even filling, use a spatula or the back of a spoon to spread the filling mixture gently and evenly across the crust.
  • Decorate creatively: Have fun decorating the top of your vegan chocolate tart recipe.
  • Chill thoroughly: Once your tart is assembled, let it chill in the refrigerator for several hours or as directed in the recipe. This allows the flavors to meld and the filling to be fully set.
  • Serve chilled: For the best texture and flavor, serve your no-bake vegan tart chilled. Remove it from the refrigerator a few minutes before serving to allow it to soften slightly for easier slicing.
  • Use high-quality ingredients: Since no-bake tarts rely on the natural flavors of the ingredients, choose high-quality vegan chocolate chips, raspberries, etc.
  • Make it in a tin with a removable bottom if you want the option to remove it from its container.

Variations and Add-Ins

  • Mixed berry: Swap out fresh raspberries for a medley of mixed fresh berries like strawberries, blueberries, and blackberries. You could also add other fresh fruit like oranges, kiwis or figs.
  • Chocolate and salt combo: Add in a little sea salt to the tart shell and then a little on top of the tart filling.
  • Coconut chocolate dream: Intensify the tropical vibes by incorporating shredded coconut into the crust and topping the tart with toasted coconut flakes. The coconut adds a pleasant texture and flavor contrast.
  • Nutty mix: Enhance the crust’s richness by mixing chopped nuts like almonds, walnuts, or hazelnuts into the crust mixture.
  • Citrus zest: Add a pop of citrusy brightness by grating the zest of an orange or lemon into the filling of your vegan tart recipe.
  • Nut butter swirl: Drizzle or swirl a layer of your favorite nut butter (like peanut or almond butter) over the chocolate filling before adding the raspberries. This adds richness and added protein.
  • Chia seed jam layer: Spread a thin layer of homemade chia seed jam made with raspberries between the crust and chocolate filling.
  • Date and coffee: Blend and mix some Medjool dates, espresso powder, and vanilla extract into the crust of your no bake vegan chocolate tart.
  • Edible flowers: Garnish your tart with edible flowers, such as pansies or rose petals. So pretty!
  • Spiced infusion: Add a pinch of warming spices like cinnamon, cardamom, or chili powder to the chocolate filling for a complex and intriguing flavor profile.
  • Chocolate shavings: Top the tart with delicate curls of vegan chocolate chips or shavings for an elegant finishing to your no bake chocolate tart.

Make Ahead Instructions and Storage

Prepare the crust mixture and press it into the tart pan as directed. Cover the pan with plastic wrap or a lid and refrigerate for up to 2 days before adding the filling.

You can make the chocolate filling a day in advance. Once prepared, cover the filling mixture with plastic wrap, pressing it directly onto the surface to prevent skin from forming, and refrigerate. Allow the filling to come to a slightly softened consistency before spreading it into the crust.

If you need to prepare the entire tart in advance, assemble it up to a day ahead. Follow the recipe steps for assembling the tart with the crust, filling, and raspberries. Cover the tart with plastic wrap or place it in an airtight container and refrigerate until ready to serve.

Once the tart is fully assembled, store it in the refrigerator. It’s best to keep the tart chilled until you’re ready to enjoy it. The cold temperature helps maintain the tart’s shape and freshness.

The assembled tart can be stored in the refrigerator for 2-3 days. Ensure it’s covered with plastic wrap or stored in an airtight container to prevent any odors from seeping in.


Can I use a different type of nut flour for the crust?

Yes. While almond flour is commonly used, you can experiment with other nut flour like cashew flour, hazelnut flour, or even a combination. Keep in mind that different nut flours may have varying textures and flavors.

Can I use frozen raspberries for this vegan chocolate tart recipe?

Yes, you can use frozen raspberries, but it’s important to thaw and drain them well before using. Excess moisture from frozen raspberries could affect the tart’s texture and make it watery.


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


  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. 
    Raspberry Chocolate Tart

    Vegan Chocolate Tart Recipe

    Dominique Ebra
    This Vegan 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 Time 30 minutes
    Cook Time 0 minutes
    Cooling 1 hour
    Total Time 1 hour 30 minutes
    Course Dessert
    Cuisine American
    Servings 6


    No-Bake Crust

    Raspberry Chocolate Filling


    • 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. 
    Keyword holiday dessert, non bake vegan tart, Raspberry Chocolate Tart, vegan tart