Vegan Raspberry Chocolate Ganache Tart

GFVGVDF
Jump to Recipe
Vegan chocolate ganache tart topped with fresh raspberries and a dusting of cocoa powder

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!

Chocolate chips, dates, pecans, chia seeds, cashews, raspberries, cocoa powder, vanilla, salt, and maple syrup

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, salt, and cocoa powder in a food processor

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.

Pressing the dark chocolate date crust into a tart pan

Once pressed into a tart pan, this no-bake crust goes straight into the freezer to set. Woah, did we mention easy!?

Bowl of chia seeds and raspberry maple purée

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.

Spreading the raspberry filling over the chocolate date crust

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.

Stirring the cashew cream and melted chocolate to make vegan chocolate ganache

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!

Adding the cashew chocolate ganache layer to the tart

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!

Slices of our vegan chocolate ganache tart

More Chocolate Desserts

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!

Slice of our vegan chocolate ganache tart topped with a fresh raspberry

Vegan Raspberry Chocolate Ganache Tart

A luxurious yet simple vegan chocolate tart with a chocolate-date crust, bright raspberry purée filling, and generous layer of creamy chocolate ganache. Just 10 ingredients required!
Author Minimalist Baker
Print
Slice of chocolate ganache tart showing the three layers
4.87 from 23 votes
Prep Time 3 hours 30 minutes
Cook Time 10 minutes
Total Time 3 hours 40 minutes
Servings 12 (slices)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

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

*Nutrition information is a rough estimate calculated without optional ingredients.
*If sensitive to cashews, you could try subbing full fat coconut milk or coconut cream for the cashew cream made in the recipe.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 344 Carbohydrates: 40.3 g Protein: 5.4 g Fat: 20.6 g Saturated Fat: 6 g Polyunsaturated Fat: 3.8 g Monounsaturated Fat: 6.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 50 mg Potassium: 343 mg Fiber: 7.3 g Sugar: 28.9 g Vitamin A: 47.9 IU Vitamin C: 5.6 mg Calcium: 80.9 mg Iron: 3.3 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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!

  2. 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.

    • Support @ Minimalist Baker says

      Woohoo! We’re thrilled to hear you and your coworkers enjoyed it so much! Thank you for the lovely review, Stacie! xo

  3. 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!!

  4. 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!

  5. 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

    • Support @ Minimalist Baker says

      Hi Caitríona, cooking down the raspberries provides a lovely, jammy texture. Hope that helps! Let us know if you try it!

  6. 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 =)

    • Support @ Minimalist Baker says

      Thank you for sharing, Megan! More time should help it set up. Or, you can reduce the water if needed. Hope that helps!

  7. 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…

    • Support @ Minimalist Baker says

      Love the creativity, Sarah! And we’re so glad you enjoyed it! Thank you for sharing!

  8. 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!

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks for the lovely review, Kate, we’re so glad everyone enjoyed! xo

  9. 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).

    • Support @ Minimalist Baker says

      Aw, we love to hear this. Thanks so much for the lovely review and for sharing your experience, Elizabeth!

  10. 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.

    • Support @ Minimalist Baker says

      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

  11. 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…

    • Support @ Minimalist Baker says

      Oh no! So sorry this happened and that the tart wasn’t your favorite. Thanks for sharing your experience! xo

  12. 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.

    • Support @ Minimalist Baker says

      Wonderful! Thanks so much for the lovely review and for sharing your experience, Liz! xo

  13. 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.

    • Support @ Minimalist Baker says

      Aw, that is so kind, Emily! We are thrilled you think so! Thank you for the lovely review! xo

        • Support @ Minimalist Baker says

          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

  14. 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!!!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad everyone enjoyed it =) Thank you for the lovely review, Melania! xo

  15. 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.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Joanne! Thank you for sharing! Hope you’re holding up okay in the heat wave! xo

  16. 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.

    • Support @ Minimalist Baker says

      Sorry to hear that, Peggy! Could you do shorter layers of the raspberry and ganache, perhaps?

  17. 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.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it! Thank you for the lovely review and sharing your modifications! xo

  18. 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.

  19. 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.

    • Support @ Minimalist Baker says

      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 😊

      • Support @ Minimalist Baker says

        Yay! We’re so glad everyone enjoyed it. Thank you for the lovely review and for sharing your modifications, Chloe!

  20. 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!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it so much, Griff. Thank you for the lovely review! xo

  21. 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!

    • Support @ Minimalist Baker says

      Hi Zoë, yes, the freezer is correct. We would recommend US cups for best results. Let us know how it turns out!

    • Support @ Minimalist Baker says

      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.

  22. 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!

    • Support @ Minimalist Baker says

      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

  23. 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!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you both enjoyed it, Quiara! Thank you for the lovely review! xo

  24. 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?

  25. 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).

    • Support @ Minimalist Baker says

      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

      • Support @ Minimalist Baker says

        Hi Karla, You may need to cook the strawberries longer to remove more of the liquid. Let us know how it goes!

  26. 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!)

  27. 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?

    • Support @ Minimalist Baker says

      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!

  28. Karen says

    Made this today for a birthday and it was amazing!! So simple, decadent, and delicious. Will make again…and again!

  29. 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

  30. 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.

    • Support @ Minimalist Baker says

      We’re glad it’s helpful, Iris! Let us know how you like it when you give it a try =)

  31. 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 💕

    • Support @ Minimalist Baker says

      That’s a great idea, Katie! We will add it to our ideas list. Let us know if you give this recipe a try =)

  32. 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!!!

    • Support @ Minimalist Baker says

      Hi Priscilla, we’d suggest a metal tart pan with a removable bottom. Let us know how you like it =)

  33. 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!

    • Support @ Minimalist Baker says

      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!

  34. Evalata says

    Looks amazing, plan on making it today. Sorry to start with the sub questions but can I use walnuts instead of pecans?

  35. Daniel W says

    Ooh I wonder if I could sub strawberries on this one since we have soooo many right now. Looks incredible.

    • Support @ Minimalist Baker says

      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!

  36. 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?

    • Support @ Minimalist Baker says

      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!

  37. 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.

    • Support @ Minimalist Baker says

      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!

        • Support @ Minimalist Baker says

          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!