Love raspberries? Love chocolate? Craving dessert? This is the recipe for you! This luxurious, layered chocolate tart is a show stopper! Think date-chocolate crust, creamy raspberry filling, and a thick layer of chocolate ganache on top. Swoon!
It’s perfect for romantic occasions, spring and summer parties, and beyond! Just 10 ingredients and simple methods required. Let us show you how it’s done!
This dreamy chocolate ganache tart consists of 3 layers: a rich chocolate-date crust, a tart-sweet raspberry filling, and a thick and creamy chocolate ganache layer.
Let’s start with the easy 4-ingredient crust!
Pecans are blended into a fine meal with cacao (or cocoa) powder for rich chocolate flavor and sea salt for extra deliciousness. Then soaked dates are added for moisture and sweetness, transforming the mixture into a press-able dough.
Once pressed into a tart pan, this no-bake crust goes straight into the freezer to set. Woah, did we mention easy!?
Next we move to the 3-ingredient raspberry filling. Raspberries and maple syrup are cooked down, blended, and mixed with chia seeds to thicken. The result is a tart-sweet filling that perfectly compliments the richness of the chocolate layers.
The final layer is the 3-ingredient vegan chocolate ganache. Made with homemade cashew cream (cashews + water), chocolate chips, and vanilla extract, it’s rich, creamy, chocolaty, and takes this tart into serious luxury land.
All that’s left to do is spread the ganache over the raspberry filling and let the tart chill in the freezer to set. Waiting for this one is definitely the most difficult part. But it’s so worth it!
We hope you LOVE this chocolate ganache tart! It’s:
Rich
Creamy
Fruity
Balanced
Bright
Mega chocolaty
& Perfectly indulgent!
It’s perfect for Mother’s Day, romantic occasions (like Valentine’s Day), spring and summer parties, and beyond!
More Chocolate Desserts
- Vegan Chocolate Protein Pudding (Two Ways!)
- 10-Minute Chocolate Truffles (Date-Sweetened)
- 3-Ingredient Chocolate Fudge (Dairy-Free)
- 1-Bowl Chocolate Zucchini Bread
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Vegan Raspberry Chocolate Ganache Tart
Ingredients
CRUST
- 1 heaping cup medjool dates, pitted
- 1 ½ cups raw pecans (if nut-free, you could try using oats, but we haven’t tested it)
- 1/3 cup cacao or cocoa powder (unsweetened)
- 1/4 tsp sea salt
RASPBERRY FILLING
- 2 cups raspberries, frozen or fresh
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
GANACHE
- 1/2 cup raw cashews*
- 1 ½ cups semisweet chocolate chips (we like Enjoy Life brand)
- 1 cup filtered water
- 1 tsp vanilla extract
FOR SERVING optional
- 1 cup fresh raspberries
- Dusting of cocoa powder
- Flaky sea salt (such as Maldon)
Instructions
- If using a traditional 9-inch pie pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using a 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).
- Prepare your dates and cashews by placing in separate bowls and pouring boiling water over each. Set aside to soften uncovered.
- CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.
- Transfer crust mixture to your pie or tart pan and use clean hands to press it evenly across the bottom and sides of the pan. Transfer to the freezer to set.
- RASPBERRY FILLING: To a small saucepan, add raspberries and maple syrup and place over low heat. Use a wooden spoon to break the raspberries apart while they heat, cooking until fragrant and lightly simmering — about 5 minutes. Transfer the mixture to a heat-proof blender and blend until smooth. Pour the raspberry purée over a fine mesh strainer and use a spatula to strain the seeds out. If you are short on time you can skip straining the seeds — your tart will just have a bit more crunch. Once strained, mix the chia seeds into the raspberry purée. Let cool.
- Once the raspberry purée is cool, remove the tart shell from the freezer and spread the raspberry purée evenly over the crust. Place the tart back in the freezer for at least 30 minutes for the raspberry purée to set. Once the raspberry purée is set (touch it to see — it shouldn’t get on your fingers!), leave it in the freezer while you make the ganache.
- GANACHE: Add chocolate chips to a medium-sized bowl and set aside. Then drain your soaked cashews and blend them with 1 cup (240 ml) of filtered water to make cashew cream (amount as recipe is written // adjust if altering batch size). Ensure it’s blended until completely smooth so there are no bits of cashews.
- Transfer the cashew cream to a small saucepan and heat on the stove over medium-low heat, stirring constantly. As soon as the cashew cream begins to thicken (about 2 minutes), turn the heat off and pour the cashew cream over the chocolate chips. Cover and let sit for 2 minutes to melt the chocolate.
- Whisk the cream and chocolate together until smooth, then add vanilla and stir once more. If for some reason the chocolate isn’t completely melted, microwave in 20-second increments and stir until smooth and melted.
- Remove the tart from the freezer and pour chocolate ganache over the top of the raspberry layer. Smooth over the top layer of chocolate and place in the freezer to set for at least 3 hours or overnight.
- Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan, simply lift tart out of the dish and slice to serve. Option to decorate the top with extra raspberries, an extra dusting of cocoa, and/or flaky sea salt such as Maldon.
- Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Video
Notes
*If sensitive to cashews, you could try subbing full fat coconut milk or coconut cream for the cashew cream made in the recipe.
Toria Vi says
This looks delicious and I would like to try this however I am not crazy about the taste of medjool dates (or any dates). Do you have an alternative for the crust. (It doesn’t have to be vegan). Thank you!
Hi Toria, though dates do provide the best texture/neutral sweetness, you could try another dried fruit such as prunes or apricots.
Harmeet says
Tried this yesterday with few substitutes and it still turned out superbly delicious 😋 used walnuts instead of pecan nuts and ditched chia seeds ( as I didn’t have any at hand) very interesting flavours, I wasn’t sure about cashew cream but gave it a go anyway and it was just perfect. Thank you so so much 😘
Yay! We’re so glad you enjoyed it, Harmeet. Thank you for the lovely review and for sharing your modifications! xo
Roxanne Karr says
This is the most amazing, delicious dessert I have ever made and eaten! My husband cannot stop raving about it. I made it exactly according to the recipe; it was very easy to make. I would highly recommend this recipe to everyone.
YAY! We’re so glad you both enjoy it, Roxanne. Thank you for the wonderful review! xo
Pattie says
Vegan Raspberry Chocolate Ganache Tart was a complete winner. So worth the effort to see the smiles on our dairy & gluten intolerant friend being able to enjoy this treat alongside everyone else.
We actually quite liked it straight from the freezer and with a glut of homegrown raspberries I’ve stored some extra sauce for other dishes – such a good idea to sieve out the pips and add chia seeds
Sounds lovely, Pattie! Thanks so much for the lovely review. xo
Lu says
Hello from the UK! Love so many of your recipes, but this one has GOT to be my new fave!! It looks so impressive when sliced, tastes totally delicious, and is even good for us!!! I served it for my husband & friends & none of them guessed it was vegan!
I made half the quantity, and it easily served 8 people, as it is quite rich & indulgent & limited the amount of dates for certain people! I also did not bother seiving the raspberry pips, and tbh, no one noticed anything ‘gritty’ at all & it meant I got a lot more of the raspberries than if they’d been put through a blender & seive.
I’m making it again for a birthday supper!
Thank you for all your original, delicious recipes!
Lu
We’re so glad you and your guests enjoyed it, Lu! Thanks so much for the lovely review and for sharing your modifications!
Joanne says
Easy to make and delicious. HOWEVER something weird happened with the final freeze. It look like it had mold because it developed large white spots!!! I had no idea what happened but as it thawed they disappeared. I almost threw it out based on its weird appearance. Thankful it ended up great. I would have liked a bit more sweetness but I can adjust next time. I took a picture if you want to see the white spots.
Sorry that happened, Joanne. It might have been the type of chocolate or more likely something called bloom that can happen to chocolate due to temperature fluctuations or a reaction between sugar and moisture. Did you make any modifications?
Vicki says
Thank you for this very delicious and super refreshing recipe!! I made it yesterday afternoon for a Father’s Day lunch and it was a hit!! It stayed overnight in our freezer, brought it over to our daughter’s and put it in the fridge. We took it out about an hour before serving and it was cutable, still really cold in the middle and did I say refreshing lol!! I did not strain the seeds and didn’t miss doing that.
Yay! We’re so glad it was a hit at Father’s Day lunch, Vicki. Thank you for sharing! xo
Suki says
This is my family’s favorite! It’s always asked for at any event and the easiest to make, not to mention accommodates so many allergies!
I made it as my brother’s wedding ‘cake’ and it was so beautiful in pictures and once set, holds up so well and can sit out for hours.
Sometimes I just make the ganache as a dairy free “mousse”.
Thanks so much!!
Aw, LOVE this!! We’re so glad it’s a hit with your family and so honored that it got to be a part of your brother’s wedding. Thank you for sharing! xo
Cassandra E. says
I made this for Easter – Yum!
I was surprised as how nice and rich the crust was. I soaked the dates and cashews for 30 minutes as no time was given for this part of the recipe.
I also only had just over one cup of raspberries so halved the Chia seeds – in the end it worked to give flavor but two cups would be better.
This was the first time I used cashews/water blended – had to go a second round to find no bits left in the blender – perhaps 2 minutes total. A fine grainy texture still remained, but after the ganache was set, I didn’t notice it while eating.
All enjoyed the tart and I will make it again.
Thank you for sharing your experience, Cassandra! A powerful blender does come in handy when blending cashews. We’re glad it was still delicious even though it was a bit grainy! xo
Jetta says
I found you either soak the cashews overnight or boil them for 10 min, that way they come out creamy.
Willow says
I loved this it was so good my family loved it, one thing that i would say is that you might have to but the stove at a higher temp or it will take forever but other than that I had no issues what so ever this is totally worth the time.
Thanks so much for sharing your experience! We’re glad you and your family enjoyed it! xo
Barbara E Qualls says
Hubby cannot have cashews. Would almonds work?
Hi Barbara, almonds wouldn’t get creamy enough. We would recommend making the ganache with coconut cream (see this recipe). Hope that helps!
Jenna says
Chia seeds make me sick. Is there anything I could use as a substitute?
Hi Jenna, we’d suggest leaving them out and cooking for longer instead to help thicken. Hope that helps!
JENNY says
I made this for a progressive dinner this week, and it was so good! The one thing I’d maybe change next time is to make more of the raspberry filling, but everyone really enjoyed it!
Yay! Thank you for sharing, Jenny! xo
Blythe says
Nice tart. Easy to make, loved the idea. Left the seeds in for ease and to maximize that layer. Over time they were less noticeable, but might prefer to strain next time. Would try a variation of the crust next time, this one was a lot of dates to me. Extra raspberry filling would be great, and a garnish of raspberries/whipped cream to lighten/balance the flavor. It needed at least an hour on the counter to thaw. Will make again!
Thank you for sharing your experience, Blythe! xo
Eva says
This is one of the best (and most beautiful cakes) I have ever made! So delicious and creamy, everybody loved it. A few changes I made:
— Added some oats and a bit of melted coconut oil to the crust.
— Didn’t blend or strain the raspberry purée. After heating frozen raspberries in a pot, just mixed them with chia seeds and let it cool before pouring on a crust. The filling had a nice crunch.
— For the ganache I blended soaked cashews with coconut cream (instead of water), which had a nice thick consistency and some coconut bits. Also used dark chocolate (85%) bar instead of semi sweet chocolate chips. It turned out absolutely divine, probably my favourite layer of the entire cake.
In general, I would recommend making the cake at least a day before and let it set overnight. And then taking it out of the freezer 2-3 hours before serving. We have noticed that the cake just kept getting better in terms of flavour and texture every day while being kept in the fridge, and was the most delicious 3-4 days after making.
Thank you for sharing the recipe, will definitely do it again and again!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Eva!
Katy says
My new favorite special event dessert. I have long had a sweet tooth, but struggle with all the after-affects of cane sugar. It really impacts my mood.
I love that this has protein, fiber, nutrients, and natural sweeteners – even with a bit of cane sugar in the chocolate chips, so I’m not hit over the head with a sugar hangover afterwards. It is as decadent as anything I’ve tried, so a small piece absolutely suffices.
I made this by myself just to see how it turned out. Can’t wait to share this with friends <3
Love it! Thanks so much for the great review, Katy!
Henri says
Hey Im so happy you answered to me for your Snickers Cheesecake!
I plan to make some of your cakes for my daughter birthday 🤩🤗
(Besides this one, the Salted Caramel Chocolate Ganache Tart is on my to do list too!)
So I would need some added advices for each cake please..
What is the height of your 9′ Tart Tin?
(I have one but 2,7cm height..seems to be a little bit short? Dont want to have some filling or Ganache leftover…)
For Raspberry jam, is it possible to make it raw without cooking?
And with Chia “meal” (grounded) instead of whole?
(Because Im sure my daughter will prefer a “smooth” texture without “grains” of Chia…
For you 1Cup of Dates is 200g?
(I thought it was near 165g…but you said “heaping” so I understand)
Im a real huge Date fan especially fresh soft ones! Should be awesome in your Crust!
Once done, the Tart can be frozen until the day before serving? (and put the night in the fridge?)
Many thanks in advance for your nice help!
Your french follower
Henri 😉
Hi Henri, 2.7 cm should be fine. We think raw raspberries would create a soggy crust, unfortunately. But you could try mashing them and pressing out excess liquid. You’d likely need a taller tart pan in that case. Grinding the chia seeds would be fine, but might cause it to become more of a gelatinous texture. Yes, in our experience, 1 cup medjool dates (packed and measured after pitting) is 200 g. It can be frozen overnight and removed from the freezer 15 minutes before serving.
Henri says
Hey Im back on your recipe!
This Chocolate Raspberry Tart would be for my daughter birthday on Valentines Day!
Is it possible to replace Water for Cashew Cream with Almond Milk or Coconut Milk (Thick part?) to make even more Creamy?
Ir something else?
Please let me know!
Many thanks
Henri 🙂
Hi Henri! You could use coconut milk, but the cashew cream will be creamier than almond milk! We hope you both enjoy! xo
Henri says
Hey so happy to read you again!
I forgot to ask if this tart is freezer friendly for weeks storage?
#GANACHE
And would you have a Chocolate Ganache recipe to put on Cheesecake as topping?
In this case I use Coconut Cream with Chocolate bar/chips to melt?
Or Almond Milk (thinner Ganache?)
#HEARTS SILICONE MOLDS
For my daughter would like to make Chocolate HEARTS but need they harden in the freezer and thaw when defrost on Cake…
would you have tips and good ratio Chocolate/Cream (or Milk) please?
Hi, it will keep for 1 month (or longer) in the freezer. This ganache would be delicious on cheesecake! You could use coconut cream or cashew cream. Almond milk will be thinner and might not set up as well. We think chocolate hearts would be so cute and could work with this ganache (we wouldn’t recommend almond milk in that case!).
Henri says
Hey good to read you again thanks!
#CASHEW CREAM
I maybe didnt explain well sorry I mean can I replace water with Coconut Milk thick or liquid to make the cashew cream?
#HEARTS MOLDS
And for a 2 Ingredients Chocolate Hearts molds what is the Ratio Chocolate/Coconut Cream please?
The hearts need to harden in freezer but also become soft when defrost with the cake if you see what I mean..
#RASPBERRIES
Can I use Frozen RASPBERRIES for the jam?
For my cheer daughter….
Many thanks again!
Henri 🙂
Hi Henri, Ah, yes – you could replace the water with coconut milk for a richer ganache. That sounds delicious! We’re not sure on the ratio for the chocolate hearts without testing it ourselves. Frozen raspberries will work great for the filling!
Carissa Highman says
I loved this dessert! I brought it to a dinner party where everyone else did not eat vegan or gluten-free. It got rave reviews! I didn’t have quite enough fresh raspberries so I added just 3 cherries and it was a happy accident as everyone picked out the subtle addition and enjoyed the complexity. I’ll be making this again for Christmas.
Katie says
Hi, there! How do I best to store this in the freezer–foil, plastic wrap, etc.–for a few days in advance? I would hate for the layers to separate!
Hi Katie, plastic wrap or in a sealed container (if you have one) would be best! We’d recommend taking it out of the freezer and leaving at room temperature for 15-30 minutes before serving. Hope that helps!
Katie says
Thank you so much! This is the most beautiful pie I’ve ever made :)
Aw, YAY! xoxo
Halya Rudiak says
Hi I’m wondering if you can substitute the raspberries for another fruit.
Hi Halya, strawberries would be delicious in this! You just may need to cook them down longer because of the higher water content!
Asmi says
Can I use sugar or coconut sugar in place of maple syrup? Thanks
Hi Asmi, for the filling regular cane sugar would probably work best in place of maple syrup but we haven’t tried it!
Freya says
I made this tart yesterday, exactly as written, and it was a big hit with our dinner guests! However I noticed the raspberry layer was very frozen – like crunching on ice frozen. I put the leftovers in the fridge and in the morning I saw that the raspberry layer had melted and oozed all over the bottom of the container. Did I do something wrong? Did the raspberry layer freeze, rather than set? I used fresh raspberries bought that morning from the farmer’s market. Thanks for any tips – I’d love to make this again!
Hi Freya, thanks for the review and for sharing your experience! Did you happen to make any modifications to the recipe? The chia seeds in the raspberry layer are there to help it hold together, so we aren’t sure what might have caused your filling to melt!
Freya says
No, I made no modifications! I made the recipe exactly as directed. Maybe the one thing that was different from the instructions is that I made the ganache a few hours after I put the tart (with the raspberry layer on it) in the freezer. So it spent maybe 3 hours in the freezer before the ganache went on. Would that make a difference?
Hi Freya, hmm! We wouldn’t think that would make a difference, but if you didn’t make any other modifications, it’s possible!
Frankie says
This was great! Really easy and fooled my parents who are a hard sell on vegan, gf and sugar free! Absolutely delicious
Yay! Thanks for the review, Frankie!
Chloe says
This is one of the best desserts I’ve ever made.
I received raving reviews and numerous people asked me for the recipe.
It is rich and decadent. I have already made this a number of times.
Although it takes some time to prepare, it is quite easy to make. I love that as well.
Like some other people, I made it using part oats and part nuts for the crust (I believe I used walnuts).
This makes us SO happy to hear, Chloe! Thank you so much for the lovely review and for sharing your modification! xo
Beth says
This looks amazing! Question: I am on a no-sugar Candida diet… is it possible to sub the dates in the base for something else? And can the maple syrup in the raspberry bit be omitted? I think Lily’s sugar free chocolate would work well for the ganache!
Thank you!
Hi Beth! Unfortunately the dates are pretty important here for the right taste and texture, you could possibly try it with coconut oil (maybe adding almond flour to get it to come together?) but we aren’t sure if it would work or how it would taste. We’d suggest trying our dark chocolate amaranth bars with sugar-free chocolate instead, or maybe our chocolate or PB & J chia puddings, sweetened with stevia. Hope this helps!
linda says
Looking forward to making this for my daughter’s bff’s bday! She like my kid and Vegan. I am making it a week in advance; shall I freeze, then take out a few hours before needed? Please help. THX
Hi Linda, you can either take it out of the freezer and store in the refrigerator for 6-12 hours before serving or take it out of the freezer and keep at room temperature for about 30 minutes before serving. Hope you love it! xo
Kelly says
Help! I thought I had chia seeds but I don’t. Is there anything I can use to substitute them?? :(
Hi Kelly! The chia seeds are super helpful for the right texture here… you could possibly use ~1 Tbsp of a thickening agent like corn starch or arrowroot starch, but we haven’t tried it and we aren’t sure what the results will be like. Let us know if you try it!
Kelly says
Thanks! The corn starch worked great. I just added about a teaspoonish in place of the chia and it was divine!
Yay! Thanks for sharing, Kelly!
Rumy says
This is my favorite dessert!!!
I love how raspberries contrast with the chocolate in this tart.
The one thing I find hard is to remove the tart from the tart pan. I wonder if it will be easier if I use a non-stick standard 12-muffin pan and standard paper liners. Dana, have you tried that?
Next dessert I made were your vegan cheesecakes in a muffin pan, hence the idea. They were incredible too!
Thank you for providing such a variety of great plant – based recipes! It saves us all so much time and effort.
Aw, thank you so much for your kind words and lovely review, Rumy! We do think it would work well in parchment-lined muffin tins, but haven’t tried that yet. xo
sophie says
Hi,
Would that be ok to use chocolate block instead of chocolate chips? What cocoa % would you recommend?
Thank you. Always love all your recipes!
Aw, thanks Sophie! That should be fine as long as it’s a similar cocoa % (around 60). Hope you love it!
Jaide says
I used half almonds & half cashews for my base and it turned out sooo yum! Such an easy & fun recipe to make.
Thankyou for my new fave recipe! xx
Yay! We’re so glad you enjoyed it, Jaide! Thank you for the lovely review! xo
Taylor says
Loved this recipe! Very easy to make. Would love to know how much coconut cream I could use instead of cashews for next time? If I made this again I would recommend doubling the raspberry filling as it is delicious and there should be more in the tart in my opinion.
Thanks so much for the review, Taylor! We haven’t tried this particular recipe with coconut cream, and the texture of coconut ganache is quite different in our experience. But if you wanted to try it we’d suggest ~1 1/2 cups chocolate chips with ~1/2 cup coconut cream (the canned cream, not the solid stuff from the top of coconut milk). Let us know how it goes if you give it a try!
Katherine says
This was delicious. Will definitely make again.
Woohoo! So glad you enjoyed it, Katherine! Thank you for the lovely review! xo
Natasha says
Hi, I am planning to make this delicious tart this afternoon.
For how long should I soak the dates and cashews in the boiling water? So that they are soft and mushy?
Many thanks in advance, N
Hi Natasha, they only need to soak for 5-10 minutes since it’s in boiling water. It’s just to soften them so the food processor doesn’t have any trouble mixing them. Hope you love it!!
Natasha says
Brilliant. Thank you!
Katie Parker says
This is unreal levels of decadent and it almost feels like you shouldn’t be able to make it at home! I made it exact to the recipe and it came out perfect.
Ha, right?! We’re so glad you enjoyed it so much, Katie! Thank you for sharing! xo
Ali says
PERFECT FOR THE CHOCOLATE LOVERS
Minimalist Baker has been one of my favorite food blogs for several years now and this is the first time I’ve felt compelled to leave a comment. So many fantastic recipes, I’m shocked I haven’t sooner… but…
This recipe was a SMASH with the fam. I love surprising them with recipes that are vegan and gluten free… but only telling them when they finish the entree or dessert. People are usually closed off if they’re not used to trying cooking or baking from one of those categories, but these recipes always deliver. This was phenomenal and is going down as one of my favorites from this website. Rich, creamy and with the raspberries providing the perfect tartness. Can’t wait to make this many, MANY more times!
Aw, we LOVE hearing this, Ali! We really appreciate the wonderful review! xoxo
GT says
I made this today – looks amazing. Serving it tomorrow night. Should I keep it in the freezer or refrigerator? Should it be covered? Thanks!
Yes, we’d suggest covering and storing in the refrigerator. Hope you love it!
Stacie says
all I can say is WOW! This was actually fun and dare I say easy to make? And it tastes incredible. I brought in slices to share with coworkers, and 1) they are all obsessed and 2) they can’t believe it’s vegan! Your recipes have generally been amazing, but this was a knockout.
Woohoo! We’re thrilled to hear you and your coworkers enjoyed it so much! Thank you for the lovely review, Stacie! xo
Diane Schofield says
Wow. This dessert was spectacular!! I made it for our friends BD and it was a total hit!! Made it exactly as you said. Took it out of freezer and put in frig 30 minutes prior to serving. Restaurants should be serving this!!
Aw, that’s so kind, Diane! Thank you for the lovely review! xoxo
Caitríona O'Leary says
This was absolutely delicious! I decided to keep the whole thing raw (except for the chocolate) and it totally worked. However, I tried to serve it almost straight from the freezer (just 15 minutes on the kitchen counter) and it took all my strength to cut and all the eaters’ strength to bite into. But today, out of the fridge – amaaaazing!
Thank you so much for the recipe!
Woohoo! We’re so glad you enjoyed it, Caitríona! Thank you for sharing! xo
Caitríona O'Leary says
This looks amazing! I plan on making tonight. Can you please tell me, is there a reason for cooking the raspberries? I’m trying to imagine the flavour difference between raw and cooked… Thank you, again, for such creative deliciousness!
Very best wishes,
Caitríona
Hi Caitríona, cooking down the raspberries provides a lovely, jammy texture. Hope that helps! Let us know if you try it!
Megan says
This came out pretty good! Extremely easy to make. I think next time I would double the raspberry layer so that flavor is more noticeable, and I would also actually let it set fully overnight, rather than the 3.5 hours I did this time (maybe it would have been more firm that way?).
All things considered, thumbs up =)
Thank you for sharing, Megan! More time should help it set up. Or, you can reduce the water if needed. Hope that helps!
Sarah says
Amazing recipe. Thank you so much for posting it. Delicious chocolate ganache. I added shredded coconut, maca powder, and buckwheat nibs to the base. I think I also accidentally added too much cacao powder and I prefer the base to be more neutral. So excited by the possibilities of this recipe, mango, passionfruit, strawberry flavour…
Love the creativity, Sarah! And we’re so glad you enjoyed it! Thank you for sharing!
Kate says
This was fantastic! I used frozen raspberries. It comes together quickly and is amazing for a recipe that is mostly pantry staples.
We are dairy and gluten free and I made it for a get together with folks who are definitely not – it was a huge hit! Everyone loved and multiple people asked for the recipe. No one could believe it didn’t have dairy! Will definitely make this again – really great dessert for a group!
Yay! We love to hear this. Thanks for the lovely review, Kate, we’re so glad everyone enjoyed! xo
Elizabeth says
I made this in honor of my mother-in-law, who died this week. She had a dessert called raspberry swirl that was frozen and full of butter and eggs. So I hunted for something that would honor her, and this did the trick.
An earlier commenter saved me from making a mistake–I nearly used my Vitamix for the hot raspberries but instead used my immersion blender. That worked really well.
This is an amazing, yummy and decadent treat and I know my MIL would have loved it (even though she wasn’t vegan in the least).
Aw, we love to hear this. Thanks so much for the lovely review and for sharing your experience, Elizabeth!
Leonie says
Awesome awesome recipe which worked perfectly when the instructions were followed exactly. I am from Australia and I really appreciate that you have metric measurements available too. Thank you so much for all the beautiful recipes that you make available to us.
Hi Leonie! Thanks so much for the lovely review, we’re so happy to hear that the metric measurements worked well for you! Glad you enjoyed! xo
Ferment4Life says
I had a bit of a disaster making the raspberry layer. I stupidly didn’t realize that I couldn’t blend the hot raspberry sauce in my VitaMix smoothie container because it’s sealed, not letting steam escape. When I managed to get it open it sprayed ALL OVER me and my kitchen. I hopped into a cool shower and thankfully only have a few small blisters. Still finding sprays of red around the kitchen 4 days later.
Tried again the next day. The raspberry sauce ended up on the sides of the blender jar, so the seeds didn’t get ground. Then I tried straining it, but the sauce wouldn’t go through the strainer, so just used it as is. I made the rest of the recipe as written.
I made this cake for my birthday dinner with my family. They liked it. Sadly, my 4 yr old granddaughter and I did not. We all agree that we much prefer the torte that everyone requests for their birthday.
I would not make this again. But you should try it if it looks delicious to you. Guess I don’t care for raspberries with chocolate…
Oh no! So sorry this happened and that the tart wasn’t your favorite. Thanks for sharing your experience! xo
Liz Wagner says
This recipe is a great vegan dessert option for anyone who enjoys the combination of chocolate and raspberry. I used carob powder, rather than cacao powder, because it doesn’t have the caffein or acidic effects of cacao.
I strongly recommend keeping it frozen and only allowing it to thaw as you might an ice cream cake, maybe thirty minutes before serving. I took my tart from my freezer to my friends’ July 4th cookout. As the instructions indicated it can be stored in the refrigerator, that is where I put it when we got to our friends’ home. When dessert was served 4 hours later, the the raspberry puree had defrosted and seeped out the sides. It wasn’t ruined, but all was soft—not the beautiful layers that I’m guessing would have remained had I kept it in the freezer. Still, it tasted great.
I was able to prepare this recipe in 3 hours, instead of 3-1/2, including washing tools and dishes as I went along.
Wonderful! Thanks so much for the lovely review and for sharing your experience, Liz! xo
Emily says
This is one of the best desserts I have ever tried! This tastes like restaurant quality! To be honest I’v never had a bad recipe by you, but this was spectacular.
Aw, that is so kind, Emily! We are thrilled you think so! Thank you for the lovely review! xo
Jennifer says
For the crust is there another nut I could use, as I’m allergic to pecans. Thanks!
Hi Jennifer! Walnuts or almonds might work instead of pecans, but we haven’t tried it. Let us know how it goes if you give it a try! xo
Melania Barrantes says
This is THE MOST DELICIOUS DESSERT EVEEEER!!!
I’ve done it for my baby’s 1st birthday!! I don’t want other crappy stuff in his cake😅😅
But everyone looooved it!!!!💪🏻💕🎈🥳 it’s just delicious!!!
Amazing! We’re so glad everyone enjoyed it =) Thank you for the lovely review, Melania! xo
Joanne S says
I made this today where we are literally melting in Seattle with 100+ temps – It was delicious!! I followed the recipe as is using white chia seeds as that’s what I had. I love raspberries but generally don’t like them frozen because of the seeds, so for me straining did the trick! It was so hot here the chocolate chips melted in the bag so I used the whole bag which I think was close to 1 1/2 cups. I can’t wait for our plant-based potlucks to start again so I can bring this! I do think I’ll keep the left-overs in the freezer given how hot it is here.
We’re so glad you enjoyed this recipe, Joanne! Thank you for sharing! Hope you’re holding up okay in the heat wave! xo
Peggy says
I don’t have a tart pan so I tried to use a 9 inch pie pan. I guess it was too shallow, so I wound up with too much ganache or it would have overflowed. I didn’t want to waste it, so I poured the excess into a ready made graham cracker crust and froze it. Now I need to think of a way to finish off a pie with a chocolate layer on the bottom. The tart will be thin, but I think it will be delicious anyway. The second pie won’t be vegan, but my friends won’t care.
Sorry to hear that, Peggy! Could you do shorter layers of the raspberry and ganache, perhaps?
plantsandplies says
Wow this was ridiculously easy and delicious – the official dessert of summer 2021 at our house! A few notes:
1. I made this the afternoon before I served it; left in the freezer overnight, took out in the morning to unmold and put in the refrigerator until dinner. The texture was perfect.
2. I simplified the raspberry layer by simply simmering all the ingredients for a few minutes and letting the mixture cool.
3. Instead os chocolate chips, I used 2 finely chopped bars of Endangered Species 85% chocolate – highly recommended!
4. I garnished with crushed freeze dried raspberries. VERY pretty.
Woohoo! We’re so glad you enjoyed it! Thank you for the lovely review and sharing your modifications! xo
Jordan says
Fantastic recipe! I made individual tarts using a muffin tin with liners. I also used the “dirty” blender and saucepan to make the ganache. I’m not sure it affected the overall taste, just made cooking a bit easier.
Wonderful! Thank you so much for sharing, Jordan! xo
Zoë says
I made this cake for my stepmom’s birthday and it was delicious! Exactly sweet enough and really pretty too :D. I made half the recipe and sliced it in 8 pieces. Of course you need to do a lot of blending but the tart comes together very quickly! Only thing is that the bottom is a bit sticky, and maybe next time I would have let the tart defrost just a little bit longer.
We’re so glad to hear it turned out well, Zoë! Thank you for sharing! For the crust, we’d suggest adding more pecans and/or cocoa powder to help it be less sticky.
Chloe says
I made this for Father’s Day. Totally delicious and just what I was looking for. Even my super fussy children liked it! Definitely makes at least 12 slices as it is very rich. I subbed the pecans for the base with a mix of oats and macadamias which I toasted first as I didn’t have pecans, worked well. Next time I would prob use a few more cashews as I thought the ‘cream’ was a little thin. Thank you 😊
Yay! We’re so glad everyone enjoyed it. Thank you for the lovely review and for sharing your modifications, Chloe!
Griff Neilson says
My wife made this for our cheat meal on Saturday and it was AMAZING! I rarely go for having the same thing on my cheat meals but this coming Saturday is going to be the exception to the rule. She made it exactly as the recipe calls for and I could not have like it more. So damn tasty! Thank you!
Woohoo! We’re so glad you enjoyed it so much, Griff. Thank you for the lovely review! xo
Zoë says
Hi! I was wondering (just to make sure) by freezing do you mean putting it in the freezer or in the refrigerator? And would you recommend weighing the ingredients or using cup measurements? I’m making this for my stepmom’s birthday and I just want to ensure I’m following the right steps!
Hi Zoë, yes, the freezer is correct. We would recommend US cups for best results. Let us know how it turns out!
Lindsey says
Could this be done with frozen cherries? If so, any recommendations.
Thank you!
Perhaps! But if they are sweet cherries, it might turn out too sweet. The raspberries add a nice tartness that balance the richness/sweetness of the chocolate layers.
Melissa Sturgis says
This was hands down THE BEST DESSERT I have ever made. No one would ever know it’s vegan! I used raspberries from our garden and subbed walnuts for pecans and it was so good. I love your recipes so much. Over a year on plant based lifestyle and you are my “go to” every day. Thank you!
Woohoo! We’re so glad you enjoyed it, Melissa. Thank you so much for your kind words and lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Quiara says
I made this today and it came out AMAZING! My boyfriend and I really liked it! I didn’t have maple syrup, so I used pure raw honey instead. Also didn’t have pecans, so I used almonds. Great recipe!
Yay! We’re so glad you both enjoyed it, Quiara! Thank you for the lovely review! xo
Dee says
This looks amazing, and I can’t wait to try it!
Is there anything that can be used instead of chia seeds to thicken the raspberry layer?
Hi Dee, perhaps cornstarch? We haven’t tried it though. Let us know if you do!
Cyn says
I’ve found my new fav ‘decadent’ recipe. I did make some modifications only b/c of ingredients I had (or didn’t have) on hand.
1. For crust I only had walnuts and also wanted to cut back a tad on the fat so I used half walnuts and half oatmeal along with the dates.
2. Ran out of raspberries but had a triple berry blend in freezer (raspberry/blueberry/blackberry) so used that. I like a little texture so I opted not to put through strainer.
3. Didn’t change ganache ingredients but used the ‘dirty berry pan’ to heat up cashew cream. That gave a slight berry undertone to chocolate. I also like the enjoy life brand.
Sooooooo good. I recommend this recipe (and since we don’t like things too super-sweet, my family found the subtle sweetness perfect).
Amazing! We’re so glad you and your family enjoyed it! Thank you so much for the lovely review and for sharing your modifications! xo
Karla McCulloch says
So I need to change the recipe at all if I substitute strawberries for raspberries? Thanks Karla
Hi Karla, You may need to cook the strawberries longer to remove more of the liquid. Let us know how it goes!
Diana says
I do not have a large tart pan, however, I have 6 small tartlets pans. Do you think the filling would be enough for all six? (I’ll probably try this recipe regardless, and see how many it makes. I’ve had a tart disaster not long ago, with a failed recipe, and I’d like to make it right this time!)
Hi Diana, it’s hard to say without knowing the size of the small pans, but we’re imagining it might fit better into 3-4 of them. Let us know how it turns out!
Carolyn says
Delicious!! Didn’t change the recipe.
Wonderful! Thank you for the lovely review, Carolyn! xo
Penelope says
Hello I will definitely try it this weekend, it looks so delicious! Can you tell me if it’s the ok to use strawberries instead of raspberries?
Hi Penelope, We think that could work! But you may need to cook them longer to remove more of the liquid. Let us know how it goes!
Karen says
Made this today for a birthday and it was amazing!! So simple, decadent, and delicious. Will make again…and again!
Woohoo! We’re so glad to hear it, Karen. Thank you for the lovely review! xo
Vicky says
This looks amazing! Can’t wait to make it!
I bought everything to make the strawberry cake for father’s day, and there’s already a new recipe out and butter free! I gotta catch up! Lol
Ha =) We hope you love both recipes, Vicky! xo
Iris says
Looks delicious. Gooey choc base with tart raspberry layer and fluffy chocolate mousse.
I’ll be making this for a special occasion for sure.
You have a really nifty tool on the recipe print out page for adjusting the number of people to serve that automatically adjusts the amount of ingredients in the recipe. Kudos to you.
We’re glad it’s helpful, Iris! Let us know how you like it when you give it a try =)
Katie says
This looks amazing. I love your recipes it win every so helpful to have a “save recipe” option on your site – I am not tech savvy, so hav no idea what that would entail, but I bet others would like it too! Thank you for sharing your creativity 💕
That’s a great idea, Katie! We will add it to our ideas list. Let us know if you give this recipe a try =)
Priscilla says
Would you suggest a metal tart pan with a removable bottom or glass tart pan and serve from the dish? Making this for my husbands bday. Can’t wait!!!
Hi Priscilla, we’d suggest a metal tart pan with a removable bottom. Let us know how you like it =)
Lisa says
Wondering what I can substitute for the chocolate chips? I have cacao powder, but what would I need to add to it. I have reactions to all the premade chocolate chips I’ve tried. Love all your cheesecake and carrot recipes esp as I have to be gluten, dairy and egg free!
We’re so glad you enjoy our recipes, Lisa! Have you tried Enjoy Life chocolate chips? They’re free from many allergens! Otherwise, perhaps a mix of cacao powder, cacao butter, and sweetener of choice. See this recipe for inspiration (you may need additional sweetener). Hope that helps!
Evalata says
Looks amazing, plan on making it today. Sorry to start with the sub questions but can I use walnuts instead of pecans?
Hi Evalata, we think that could work! If it’s having trouble coming together, try adding a little coconut oil. Let us know how it goes!
Tasch says
I’m making this right now and I’ve used walnuts for the base and it’s perfect.
Amazing! Thank you for sharing, Tasch!
Daniel W says
Ooh I wonder if I could sub strawberries on this one since we have soooo many right now. Looks incredible.
We think that could work! But you may need to cook them longer to remove more of the liquid. Let us know how it goes!
Sandy says
We have a cashew and coconut allergy. Could extra creamy oat cream be substituted for the chashew cream or coconut cream for the ganache?
Hmm, perhaps! We haven’t tried it so we’re not certain if it will set up properly. Let us know if you try it!
Tris says
My birthday is coming up and I was wondering how I could make this completely added sugar free? Could I use date paste instead of the maple syrup snd Splenda sweetened chocolate chips?
Thanks, it looks divine.
Hi Tris, We think that could work as long as the chocolate chips don’t have any stabilizers that might cause separation. Let us know if you try it!
ESTHER RAWLINS says
Can I use carob chips and powder to substitute?
Hi Esther, we haven’t tried that, but we think it could work if you don’t mind the taste of carob. Let us know how it turns out!
Natalie says
Holy moly!! This is what I’ve been looking for!
We’re very excited about this one too =) Let us know how you like it, Natalie! xo