We love a good vegan chocolate tart around here. So if you're a raspberry fan as well as a chocolate lover this vegan chocolate raspberry tart definitely hits the spot. It's got all the wow-factor with minimal effort and just a few simple ingredients.
The recipe doesn't contain any added sugar, as the sweetness from the cookies, raspberries, and chocolate are enough without making this chocolate tart overly sweet.
Here’s what’s to love about this recipe
- Made with just 6 ingredients
- Easy to make
- Eggless and dairy-free
- Decadent dessert without being overly rich
- Requires no baking!
- Easily adapted as gluten-free
- Great for special occasions (Valentine's Day, Mother's Day, etc.)
- Fresh raspberries: You'll want fresh raspberries for this vegan chocolate tart, as frozen raspberries will turn to mush once defrosted.
- Dark chocolate: I usually use a vegan 70% dark chocolate but you can go for a higher cocoa content if preferred. Just note that darker chocolate tends to be more bitter, so you may want to add a tablespoon or two of maple syrup to help sweeten the filling if needed.
- Coconut milk: This dairy-free chocolate raspberry tart recipe uses thick canned coconut milk for the chocolate ganache filling. Make sure you go for full-fat coconut milk and refrigerate it the night before making this recipe to separate the watery part from the thick coconut cream.
- Vegan cookies: You can use pretty much any vegan cookies you fancy for the base, I love making it with a crunchy oreo crust, or homemade oreo cookies. You could also try it with a graham cracker crust. Depending on the cookies you use, you may also need to add a little more vegan butter to the crust, as the creamy oreo filling also acts as a binding agent.
- Vegan butter: This recipe calls for vegan block butter, not the spreadable kind. You can also use solid coconut oil if preferred.
- Sea salt: A pinch of sea salt helps to enhance the flavors and balance the sweetness of raspberry chocolate tart.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: No-bake cookie crust
For the oreo cookie simply grind down the cookies and salt in your food processor until they form a light crumb consistency. Add in the vegan butter and blend again until the mixture comes together to a dough consistency.
Using the back of a cup measure or flat-bottomed glass, press the crust into the base and sides of a lined tart tin with a removable base. Using this method allows you to get an even, thin crust.
Pop the tart into the fridge to chill while you prepare the chocolate ganache filling.
Step 2: Chocolate ganache filling
The chocolate ganache filling couldn't be easier to make. Simply heat the coconut milk in a saucepan, and pour it into a bowl with the chopped vegan chocolate. Be careful not to boil the coconut milk, as this can cause it to curdle and split.
Once you have added the heated coconut milk to the chopped chocolate, resist the temptation to stir it immediately. Instead, allow it to sit uncovered for 5 minutes before whisking. This will allow the chocolate to melt underneath the warm milk, the minute you start whisking you will start to lose heat from the mixture.
Step 3: Assembling the chocolate tart
Wash and dry the raspberries thoroughly before using them. Once clean, I like to sit them upside-down on a clean kitchen towel for about 30 minutes to allow any excess moisture to drip out from them. Arrange the raspberries on top of the cookie crust as shown below.
Next, carefully pour the chocolate ganache filling over the fresh raspberries. You may want to gently tap the tart tin on your work surface a couple of times to knock out any air bubbles.
Lastly, place the vegan chocolate raspberry tart in the fridge to set it completely for a few hours. You can garnish with more fresh raspberries and grated dark chocolate if you like!
Store this in an airtight container in the fridge and serve within 3 days. Because this vegan raspberry chocolate tart uses fresh raspberries, I do not recommend freezing it as its texture will turn mushy when defrosted.
Frequently asked questions
If you do not have a food processor you can place the cookies in a ziplock bag and bash them into a crumb consistency using a rolling pin. You’ll then need to melt the vegan butter and stir it through the crushed biscuits before pressing it into the tart tin.
I do not recommend freezing this chocolate raspberry tart as it contains fresh raspberries.
This chocolate tart can easily be adapted as gluten-free by using vegan gluten-free cookies.
This vegan raspberry chocolate ganache tart is nut-free, provided that you use a nut-free brand of cookies and vegan butter.
More vegan tarts and pies
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 16 (160g) original oreos or oreo style cookies
- 50 g (3.5 tablespoons) vegan block butter
- ½ teaspoon (½ teaspoon) sea salt
- 300 g chilled canned full-fat coconut milk, *see recipe notes
- 175 g (6.2 oz) vegan dark chocolate
- 400 g (14.1 oz) fresh raspberries, separated into 2 parts
- Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Line the bottom of a 9" tart tin (with removable base) with some parchment paper. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
Chocolate ganache filling
- Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering (DO NOT BOIL). Pour the heated coconut milk over the chocolate and allow it to sit for 5 minutes before whisking until smooth.
- Remove the tart base from the freezer and arrange the first 200g of fresh raspberries on top of the base. Pour the melted chocolate into the tart base and gently tap the base on your work surface to knock out any air bubbles. Place the tart in the fridge to set for 3-4 hours.
- Remove the tart from the base and arrange the remaining fresh raspberries on top for garnish.
- Store this in an airtight container in the fridge and serve within 3 days. Because this vegan raspberry chocolate tart uses fresh raspberries, I do not recommend freezing it as its texture will turn mushy when defrosted.
- Coconut milk: Place the cans of coconut milk in the fridge overnight. The cream will separate to the top of the can once chilled. Use the thick cream from the top of the can for this recipe. Depending on the brand of coconut milk you use, this recipe will call for 2 cans.
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