Raspberry Chocolate Tart (Vegan, Healthy)

This vegan raspberry chocolate tart is easy to make using natural, healthy ingredients, making it not only refreshingly delicious, but also more nutritious than many other cakes and pies! It’s the perfect dessert for anyone who’s looking for a healthier alternative to the classics!

Vegan raspberry chocolate tart made with healthy ingredients

Balance is the Key! That’s why between rich cream cakes and creamy cheesecakes with cookie crust, there are always healthier alternatives. I totally like both – the veganized classics you know from grandma, as well as healthier vegan desserts without refined sugar & co.

I made this beautiful vegan raspberry chocolate tart with healthy ingredients and natural sweetness. So it contains no dairy butter, heavy cream, cream cheese, eggs etc.

While the chocolate crust consists mainly of almonds, oats, cocoa powder and dates, the raspberry filling is basically made only with raspberries and coconut milk.

Finally, I decorated my pink raspberry tart with fresh raspberries, red currants, pomegranate seeds and sprinkles. Plus, I made some beautiful white chocolate designs using an 3D chocolate printer and put them on top as an eye catcher.

Ingredients needed for this recipe

For the chocolate crust

• Almonds: or other ground nuts or seeds of choice.
• Rolled oats: or all-purpose or spelt flour.
• Cocoa powder: unsweetened.
• Salt: just a pinch.
• Soft dates: or soft Medjool dates or other soft dried fruit.
• Maple syrup: or other syrup.
• Coconut oil: melted.

For the raspberry filling

• Coconut milk: full-fat.
• Frozen raspberries: or other berries.
• Raw cane sugar: or other sugar to taste.
• Agar powder: 100% pure powder.
• Cornstarch
• Vanilla extract: or ground vanilla (optional).

How to make raspberry chocolate tart

As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Make the chocolate crust

First, grind the nuts and rolled oats in a blender (or food processor). Then add the cacao powder, salt, dates, maple syrup and liquid coconut oil and blend again until the mixture sticks together.

Now press the chocolate mixture into the prepared tart pan, forming an even tart shell. Bake in a preheated oven at 356 °F for approx. 15-20 minutes and then allow to cool completely.

Tip: If bubbles appear on the crust, you can press them down with a spoon after baking. For a no-bake option, simply place pan in the refrigerator. However, the crust will not be as crispy, but rather softer, like Bliss Balls.

Step 2: Make the raspberry filling

First heat the raspberries in a pot. Then strain them through a fine sieve, collecting the juice. Pour about 3 tablespoons of water into a small container and dissolve the cornstarch with the agar powder in it.

Now add the raspberry juice and all the other ingredients for the filling to a saucepan. Pour in the cornstarch-agar-mixture as well and cook for about 1-2 minutes, stirring constantly, until thickened. Then pour into the tart shell and refrigerate until set.

Step 3: Garnish and enjoy!

Before serving, you can decorate your pretty pink raspberry tart with fresh raspberries, red currants, pomegranate seeds, sprinkles or chocolate or any toppings you love!

Recipe variations

If you don’t have some of the ingredients, here are optional suggestions on how else to make your raspberry chocolate tart.

• Nuts: You can use any nuts you like such as almonds, hazelnuts, cashews, peanuts, walnuts or pecans. To make the crust nut-free, you could use sunflower seeds, pepitas or fresh coconut flakes.
• Dates: You could also use other soft dried fruits like apricots. If you don’t have soft dates/dried fruit, you can soak regular varieties in hot water for about 10 minutes to soften them. Then drain and pat dry thoroughly.
• Coconut milk: Alternatively, you can use another rich plant milk or cream. I recommend using half the amount of milk and half the amount of cream to get a perfect consistency. However, 1 ¼ cup (300 ml) of plant milk mixed with ½ cup (100 g) of nut butter (e.g. cashew or white almond butter) also gives a nice creamy consistency similar to coconut milk.
• Cornstarch: You can also use the same amount of instant vanilla pudding powder and omit the vanilla extract.
• Fruit: Instead of raspberries, you can use other berries and fruits as you like.

How to store the tart

You can store the Raspberry Chocolate Tart in the refrigerator for up to 5 days. You can also theoretically freeze the tart, but it may have a different consistency after thawing.

This vegan raspberry chocolate tart is:

• Made with wholesome ingredients
• Without dairy milk, cream and butter
• Eggless and without gelatin
• Can be made gluten-free
• Fruity and not too sweet
• Creamy
• Pretty
• Very delicious!
• The perfect dessert for spring and summer!

If you try this vegan raspberry chocolate tart, feel free to leave me a comment and a star rating! And if you take a photo of your beautiful tart and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂

Vegan Raspberry Chocolate Tart

Author: Bianca Zapatka

This vegan raspberry chocolate tart is easy to make using natural, healthy ingredients, making it not only refreshingly delicious, but also more nutritious than many other cakes and pies! It’s the perfect dessert for anyone who’s looking for a healthier alternative to the classics!

5 von 3 Bewertungen

Print Pin Review

Prep Time 25 mins

Cook Time 20 mins

Chill Time 3 hrs

Course Cake, Dessert, Pie, Tart

Cuisine German

Servings 12 Pieces

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Chocolate crust

• 2 cups (200 g) almond flour or whole almonds or other ground nuts or seeds as desired
• 1 cup (80 g) rolled oats or oat flour or all-purpose or spelt flour
• 3 tbsp (25 g) cocoa powder
• 1 pinch of salt
• 4.2 oz (120 g) soft dates or soft Medjool dates or other soft dried fruit, *see note
• 1 tbsp maple syrup or other syrup
• 2 tbsp coconut oil melted, or vegan butter

Raspberry filling

• 14 oz (400 g) coconut milk 1 can, *see note
• 10.5 oz (300 g) frozen raspberries yields 200 ml raspberry juice (or other berries)
• ¼ cup (50 g) raw cane sugar or other sugar to taste
• ½ tsp agar powder 100% pure powder
• 3.5 tbsp (25 g) cornstarch
• 1 tsp vanilla extract or ground vanilla, optional

For garnish (optional)

• fresh raspberries
• red currants
• pomegranate seeds
• sprinkles

Instructions 

*Note: Check out the recipe video + step-by-step photos above!

Chocolate crust

• Preheat the oven to 356 °F (180 °C) and lightly grease a 9.5-Inch (24-cm) tart pan with removable bottom (or springform pan).
• If you are using whole nuts and rolled oats, first grind both into flour using a blender (or food processor). Then add cacao powder, salt, dates, maple syrup and melted coconut oil and blend again until the mixture sticks together. (If it looks too dry, add a little water).
• Press the mixture into the prepared pan, forming an even tart shell. Bake in the preheated oven for 15-20 minutes. (If bubbles appear, press them down with a spoon afterwards. For a no-bake option, simply place pan in the refrigerator. However, the bottom will not be crispy, but rather softer, like Bliss Balls).
• Then allow to cool completely before adding the filling.

Raspberry filling

• Heat the raspberries in a saucepan and cook briefly until they can be easily mashed. Then strain them through a fine-meshed sieve, collecting the juice (yields about 200 ml).
• Pour about 3 tbsp of water into a small container and dissolve the cornstarch with the agar powder in it.
• Add the raspberry juice and all other ingredients for the filling into a pot. Pour in the cornstarch-agar-mixture and bring to a boil, stirring constantly. Then reduce the heat and cook for another 1-2 minutes, stirring, until nicely thickened.
• Pour the mixture into the tart shell and allow to cool to room temperature for about 1 hour. Then place in the refrigerator and chill for at least 2 more hours (or preferably overnight) until the filling is completely set.
• Garnish with fresh raspberries, red currants, pomegranate seeds and sprinkles if desired. I also made some pretty chocolate designs using an 3D chocolate printer.
• Slice and enjoy!

Notes

• Nuts: You can use any nuts you like such as almonds, hazelnuts, cashews, peanuts, walnuts or pecans. To make the crust nut-free, you could use sunflower seeds, pepitas or fresh coconut flakes.
• Dates: You could also use other soft dried fruits like apricots. If you don't have soft dates/dried fruit, you can soak regular varieties in hot water for about 10 minutes to soften them. Then drain and pat dry thoroughly.
• Coconut milk: Alternatively, you can use another rich plant milk or cream. I recommend using half the amount of milk and half the amount of cream to get a perfect consistency. However, 1 ¼ cup (300 ml) of plant milk mixed with ½ cup (100 g) of nut butter (e.g. cashew or white almond butter) also gives a nice creamy consistency similar to coconut milk.
• More helpful tips and information about the recipe, including storage instructions, are mentioned in the blog post above!

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂

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