One of my very favourite flavour combinations is dark chocolate + fresh raspberries. I’ve put the combo into a gluten-free tart before, with my Raspberry Dark Chocolate Tart. But it uses both cream and butter — and I want my dairy-free friends to be able to have dessert too… especially as I was invited for a barbecue to celebrate the new home of one of my very oldest friends, Lisa. (Fun fact: because of Lisa, I met Mr. KitchenOperas!)
Enter a recipe from Rachel at Bakerita: the No Bake Raspberry Chocolate Tart, which I’ve been obsessing over ever since my friend Ashley made one for a party. Rachel uses a vegan ganache (dark chocolate + coconut milk = brilliant!) and a gluten-free (almond flour + coconut oil) no-bake crust to bring together raspberries and chocolate.
THEREFORE, this tart is not only gluten-free, it’s also grain-free, and it’s vegan which means it’s also dairy-free. PHEW!
But even more importantly, it’s a Tart of Supreme Deliciousness AND it’s easy to make: whisk together the crust ingredients with a fork, boil some coconut milk, pour it over chopped chocolate, add raspberry jam & lime zest, top with raspberries, and pop it in the fridge. Two hours later, you’re DONE.
When you make the chocolate-almond crust, you whisk together the dry ingredients (almond flour, cocoa powder, and salt) with the wet ones (melted coconut oil and maple syrup). The final crust will look crumbly, so you don’t even have to roll it out — just press it into the pan for a no-bake bottom layer.
Yup, this tart is a winner. I suspect it’ll be making an appearance around here a few more times this summer!
No-Bake Chocolate Raspberry Tart
Gluten-free no-bake crust, vegan ganache, fresh raspberries? Yes, please. Inspired by Bakerita’s No Bake Raspberry Chocolate Tart; Makes one 9″ tart.
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1 Tablespoon maple syrup
- 1/2 cup coconut milk (from a can)
- 170g (6 oz) dark chocolate, finely chopped (I like 70% dark chocolate; double-check it’s dairy-free!)
- 1/4 cup raspberry preserves
- zest of 1/2 a lime
- 1 pint (2 cups) fresh raspberries
Grease the bottom & sides of a 9″ springform pan with coconut oil.
Make the crust: whisk together the almond flour, cocoa powder, and sea salt. Add the coconut oil and maple syrup, and stir until all ingredients are incorporated. The crust mixture will be crumbly. Press the crust into the greased pan.
Make the raspberry-chocolate ganache: Place the chopped chocolate in a large bowl. Bring the coconut milk to a boil in a small pot, and pour over the chocolate. Let stand for one minute. Stir until the mixture is completely smooth, then stir in the raspberry preserves and lime zest.
Pour the ganache over the crust, and smooth out with a spatula into an even layer.
Top the tart with fresh raspberries.
Refrigerate until completely set, about 2 hours. Slice and serve straight from the fridge.