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:
& Perfectly indulgent!
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
- 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
- 2 cups raspberries, frozen or fresh
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
- 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)
- 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.
*If sensitive to cashews, you could try subbing full fat coconut milk or coconut cream for the cashew cream made in the recipe.