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flatlay of chocolate tart with fresh raspberries on top.

Vegan Raspberry Chocolate Tart

5 from 6 votes
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



  • 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


  • 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


  • 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.


*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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