Vegan Raspberry Chocolate Tart

The most delicious vegan raspberry chocolate tart. Silky chocolate ganache with hidden fresh raspberries and a raspberry brownie base. This recipe is vegan-friendly, gluten-free and no-bake.
Prep Time: 30 minutes
Set Time: 1 hour
Total Time: 1 hour 30 minutes
5 from 4 votes
flatlay of chocolate tart with fresh raspberries on top.

If you’re a chocolate love this vegan chocolate ganache tart definitely hits the spot.

I created this recipe in collaboration with Iswari one of my favourite brands who produce a huge range of 100% plant-based, gluten-free and organic superfoods, instant breakfast mixes and more. I couldn’t not share it with you here as well. This is one of the tastiest tarts I’ve made, with fresh raspberries piercing through silky rich chocolate ganache on top of the brownie base, it’s perfection.

How to make this vegan chocolate ganache tart

The crust

Add the buckwheat, Iswari awakening bowl and salt to your food processor and blitz for about one minute until finely ground. Next add the coconut oil, maple syrup and cacao powder and blend to combine. Lastly add 4-5 tbsp water (one spoon at a time) and blend until the mixture sticks together to form a dough.

Line a 9” springform cake tin with parchment paper and press the dough into the base and about 2.5 inches up the sides using a spatula or flat bottomed glass. Set aside in the freezer.

The filling

Add the coconut milk to a saucepan and place on a medium heat until gently simmering. Add the chocolate to a large heat resistant bowl and pour the heated coconut milk on top. Whisk well until melted. Lastly, add the maple syrup and whisk again to combine.

Remove the tart base from the freezer and arrange the first 250g 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 freezer to set for one hour (or refrigerate for 4 hours) until set.

Garnish

Remove the tart from the base and arrange the remaining fresh raspberries and freeze dried raspberries (if using) on top for garnish.

Store in an airtight container in the fridge for up to 3 days or freeze and defrost before serving.

raspberry chocolate ganache tart

This recipe is:

  • Easy to make
  • Rich and decadent chocolate filling
  • Made with fresh seasonal raspberries
  • Plant-based and vegan-friendly
  • Ideal for special occasions
  • Refined sugar-free
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products

 

RASPBERRY CHOCOLATE GANACHE TART

Related recipes

flatlay of chocolate tart with fresh raspberries on top.

Vegan Raspberry Chocolate Tart

5 from 4 votes
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Silky chocolate ganache with hidden fresh raspberries and a raspberry brownie base. This recipe is vegan-friendly, gluten-free and no-bake
Prep Time 30 mins
Set Time 1 hr
Total Time 1 hr 30 mins
Servings 10

INGREDIENTS

CRUST

  • 1 cup roasted buckwheat
  • 2 cups Awakening bowl raspberry by Iswari *see notes
  • ¼ tsp sea salt
  • 3 tbsp coconut oil solid
  • 3 tbsp maple syrup
  • 3 tbsp cacao powder
  • 4-5 tbsp water

FILLING

  • 250 g fresh raspberries
  • 2 400ml cans chilled coconut milk see notes
  • 7 oz vegan-friendly chocolate
  • 200 g fresh raspberries for garnish
  • freeze dried raspberries for garnish, optional

INSTRUCTIONS

  • Add the buckwheat, awakening bowl and salt to your food processor and blitz for about one minute until finely ground.
  • Add the coconut oil, maple syrup and cacao powder and blend to combine. Lastly add 4-5 tbsp water (one spoon at a time) and blend until the mixture sticks together to form a dough.
  • Line a 9” springform cake tin with parchment paper and press the dough into the base and about 2.5 inches up the sides using a spatula or flat bottomed glass. Set aside in the freezer.
  • Add the coconut milk to a saucepan and place on a medium heat until gently simmering.
  • Add the chocolate to a large heat resistant bowl and pour the heated coconut milk on top. Whisk well until melted.
  • Add the maple syrup and whisk again to combine.
  • Remove the tart base from the freezer and arrange the first 250g 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 freezer to set for one hour (or refrigerate for 4 hours) until set.
  • Remove the tart from the base and arrange the remaining fresh raspberries and freeze dried raspberries (if using) on top for garnish.
  • 11. Store in an airtight container in the fridge for up to 3 days or freeze and defrost before serving.

RECIPE NOTES

*chilled canned coconut milk: place the canned 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.
*Awakening bowl raspberry by Iswari is an instant plant-based breakfast mix. It's available to order online, however if unavailable in your location you can try subbing with nuts or additional roasted buckwheat, adjusting the wet ingredients according to the end texture.
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14 thoughts on "Vegan Raspberry Chocolate Tart"

  1. Hi,

    This looks amazing! For the raspberries in the filling, do they need to be fresh or can I use frozen?

    1. Hi Jemima,

      I would highly recommend using fresh raspberries for this particular recipe as the raspberries are being left whole and the frozen variety tend to go mushy when defrosted.

    1. Hiya,

      Yes it’s buckwheat groats that are roasted. We can usually buy them ready roasted here in Ireland, but if you’re not able to find them in your area you can just toast them in a pan for a few minutes until slightly browned 🙂

  2. hi there your recipes look and are soon amazing and such beautiful imagery! 🙂
    I am wondering would oats work here instead of the iswari breakfast blend?
    Thank you 🙂

    1. Thank you so much Yvonne!

      Yes, you could blend oats to a flour consistency and then add the remaining ingredients. Just keep an eye o the consistency, you may need to add more or less wet ingredients depending.