The easiest of all my no bake desserts is definitely this Chocolate Raspberry Tart.
Simple, pure and unadulterated since it is not much more than a two ingredient chocolate ganache poured into a tart shell!
This time I have a wonderful and healthful crust made from pumpkin seeds, nuts, oats and dates.
Making this a “no refined sugar added” recipe!
By using Sugar Free Jam by Silda’s Jam this entire recipe is 100% refined sugar free!
As long as you are using a sugar free chocolate for the ganache of course! * see more notes below
This crust recipe is so versatile that you can really change it up with just about anything!
So if you don’t like one thing or the other as I have listed below in the ingredients you can change it up with something you prefer!
CLICK HERE TO WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS TART!
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Notes for Success:
Rectangle tart mold is my preference for this one, but you can of course use a 7″ round tart pan instead.
I know many people have the more standard sized 9″ tart mold in which case you will want to make the recipe below 1½x
Sugar Free Chocolate to make the ganache may be hard to come by
So I will make it easier on myself and just use a very bittersweet chocolate like 85% instead
To me that tiny amount of sugar in that percentage of chocolate is not going to make a huge impact!
Dates for the crust can be very expensive so I have used raisins instead!
Chocolate Raspberry Tart
Ingredients
For the Crust
- Pumpkin Seeds 1/3 cup
- Pecans 1/3 cup
- Pistachios 1/3 cup
- Oats ¾ cup
- Dates 10 large dates
- Vegan Butter 4 Tablespoons (56g) *or Coconut Oil
For the Filling
- Vegan Semi Sweet Chocolate 8 ounces (226g)
- Plant Milk of your choice ½ cup (118ml)
- Silda's Jam ½ cup (120g)
Instructions
- First prepare the crust by combining the pumpkin seeds, oats, pecans and dates in a food processor until ground fine.
- Add the melted vegan butter and then press the entire mixture into the bottom and sides of a tart pan with a remove able bottom.
- Spread the jam into the bottom of the crust and then freeze while you prepare the ganache.
- In a small sauce pot combine the chopped chocolate and the plant milk
- Stir constantly over a low heat until melted and smooth
- Pour the ganache over top of the jam filled crust
- Refrigerate until set
Notes
Chocolate tart is best stored refrigerated, but can stay at room temperature for several hours.
For longer storage wrap loosely with plastic wrap and store in the refrigerator for up to 10 days
Floral cakes by Jessica MV does bean paste work on cakes. Please post a recipe tutorial for:
1) mung bean paste- bows & macrames
2)kidney bean paste- beads, sequins& embroidery
flowers
3)lotus seed paste- David Austin rose
in which cake? lol not sure if that’s a typo :X this looks amazing !
yes it was! thanks!
This crust sounds amazing, Gretchen. Are there any other filling recipes you recommend?
Thanks! yes I have some more tarts here!
This is so good, hard to stop eating it..decadent! I doubled it and it made 2 7” round tarts perfectly! Next time I may add coconut to the crust..thanks for this recipe! Will be my go to treat! Oh and trust me you must double it..one for guests and one to eat the next day ?
I made this tart for my Mother’s Day treat. DELICIOUS!! The only dairy free chocolate I had was in chip form, so I used 70% chocolate, chopped instead. I’m not actually vegan, so I garnished with a bit of whipped cream to offset the intense chocolate. I’d like to try a whipped coconut cream the next time. Thanks for sharing this, Gretchen!
YAY! Thank you for sharing your feedback! LOVE IT! (and yes 70% is quite bittier! LOL But I DO Love a dark chocolate yumm! good idea on the whipped cream! I hope you try the Vegan Whipped next time CLICK HERE!)