Landscape photo of Chocolate Raspberry Ganache Tart

Chocolate Raspberry Ganache Tart (Vegan Gluten-Free)

This Chocolate Raspberry Ganache Tart is the best chocolatey dessert. A no-bake cacao biscuity base topped with fresh raspberries and filled with a rich 2-ingredient chocolate ganache filling. Top with more raspberries for a delicious vegan, gluten-free and wholesome dessert.

I love chocolate desserts (as you may already know) as does my mum, so when thinking of Mother’s Day desserts, naturally I thought about a chocolatey one. From cakes to cupcakes, cookies and muffins, there are so many chocolate recipes already but one I had not yet made was a ganache tart and this one is packed with juicy raspberries to celebrate spring.

Chocolate Raspberry Ganache Tart on a white baord
Chocolate Raspberry Ganache Tart

How delicious is this Chocolate Raspberry Ganache Tart?

This ganache tart is amazing, it’s:

  • Rich and chocolatey
  • Smooth and indulgent
  • Bursting with juicy raspberries
  • Crunchy from the chocolatey base
  • Easy to make in a few steps
  • Made from easy to find wholefoods
  • Naturally vegan and gluten-free
  • Easily nut-free
  • A great centrepiece and showstopping dessert

If you already love the sound of this Chocolate Raspberry Ganache Tart then read on for the recipe card below, or let’s first discuss the recipe in more detail.

Slices of Chocolate Raspberry Ganache Tart
Chocolate Raspberry Ganache Tart
Close up of Chocolate Raspberry Ganache Tart
Chocolate Raspberry Ganache Tart

What ingredients do I need?

The recipe is divided into three parts: the tart base or case; the rich filling; then the toppings.

For the base we need:

  • Dates: these add the sweetness and stickiness to the tart base. My favourite variety is medjool dates as they are sweet and jammy but you can use other dried dates, too. We soak them in boiling water to make them easier to blend.
  • Oats: add a wholesome goodness to the base and when blitzed up form a fine flour like texture.
  • Hazelnuts: my favourite nut for the base is hazelnuts as they go so well with chocolate but other nuts like cashews, almonds or pecans would be amazing as would pumpkin or sunflower seeds for a nut-free option. You could swap these for more oats, too.
  • Cocoa powder: to make the base nice and chocolatey.
  • Coconut oil: this helps the tart base to set crisp enough to hold itself together but still with a softness.
  • Salt: to bring together all the flavours.

Onto the 2-ingredient ganache:

  • Dark chocolate: I used a delicious raspberry dark chocolate from Divine chocolate which adds to the chocolate-raspberry combination but ant dark chocolate will work. I prefer the richness of dark chocolate but dairy-free milk chocolate will also work.
  • Coconut cream: to achieve the best coconut cream, chill 2 tins of full-fat (importantly it has to be full-fat) coconut milk in the fridge overnight. When you’re ready, scoop off the solid part of the tin which is the cream. Save the water/milk for smoothies and curries.
  • Raspberries: place the raspberries directly onto the tart base before pouring over the chocolate ganache.

Finally, onto the fillings:

  • Extra raspberries: are a must for a pop of colour and fruitiness.
  • Dairy-free whipped cream: this adds a lightness to the otherwise rich tart. I like coconut whipping cream, oat whipping cream or Elmlea have a plant-based option too. Or, you can use thick coconut yoghurt, too.
  • Chopped chocolate: for a little bit more chocolate.
Side angle of a slice of Chocolate Raspberry Ganache Tart
Chocolate Raspberry Ganache Tart

How do I make this Chocolate Raspberry Ganache Tart?

It may look impressive, but this dessert is so easy to make:

  • Soak the dates for the base: so they are soft.
  • Blitz the oats and nuts: to a fine meal for the base.
  • Blend together all the base ingredients: to a sticky mix.
  • Press down into a tart tin: and work your way up the sides and the base.
  • Chop the chocolate very small: this means it will melt more quickly, easily and evenly.
  • Warm the coconut cream: till just warm enough but not boiling.
  • Pour the cream over the chocolate: and wait 5 minutes before whisking until smooth.
  • Place the raspberries over the base: in a circle pattern.
  • Pour the ganache over the raspberries and the base: to fill the tart case.
  • Chill for 3 to 4 hours or overnight: till set and firm to touch.
  • Decorate the tart as you please: with whipped cream, raspberries and chocolate.
  • Slice and serve: enjoy!

Is this dessert gluten-free and nut-free?

Make sure your oats are certified gluten-free to keep this dessert GF-friendly and for a nut-free option, swap the nuts in the base for seeds or more oats. Also check that your chocolate is free from nuts.

A slice of Chocolate Raspberry Ganache Tart
Chocolate Raspberry Ganache Tart

Can I use other fruits?

Yes, if you don’t have raspberries, try strawberries, blackberries or blueberries instead.

How long will this Chocolate Raspberry Ganache Tart keep?

Not long if you are in my house, but it will last for 5-7 days in the fridge in a sealed container and for up to 1 month in the freezer.

Half eaten slice of Chocolate Raspberry Ganache Tart
Chocolate Raspberry Ganache Tart

I love tarts and cheesecakes, what other desserts can I make?

I hope you are going to love this Chocolate Raspberry Ganache Tart and for more inspiration, how about my:

Chocolate Raspberry Ganache Tart (Vegan Gluten-Free)

  • Servings: 10-12
  • Difficulty: easy
  • Print

This Chocolate Raspberry Ganache Tart is the best chocolatey dessert. A no-bake cacao biscuity base topped with fresh raspberries and filled with a rich 2-ingredient chocolate ganache filling. Top with more raspberries for a delicious vegan, gluten-free and wholesome dessert.

Ingredients

    For the base:
  • 220g dates, pitted weight
  • 120g oats
  • 80g hazelnuts (or other nuts)
  • 50g cocoa powder
  • 2 tbsp coconut oil, melted
  • Salt
  • For the filling:
  • 12-14 raspberries
  • 200g dark chocolate
  • 250g coconut cream*
  • For the topping:
  • Whipped dairy-free cream or thick coconut yoghurt, whipped
  • Extra raspberries
  • Chopped chocolate

Directions

  1. Make the base: grease and line the base of a loose-bottomed 20cm (8-inch) round tin. Soak the dates in boiling water for 10 minutes and then drain. Add the oats and hazelnuts to a food processor and blitz to a fine meal. Now add in the cocoa powder and pulse to combine. Pour in the drained dates, melted coconut oil and salt and pulse to reach a sticky mix that holds together when pressed between your fingers. Pour into the dish and use your hands to make an even base and work your way up the sides of the dish, too.
  2. Fill the base with the raspberries and transfer to the fridge.
  3. Chop the chocolate for the filling very small and add to a heat-proof bowl. Melt the coconut cream in a saucepan until warmed through but do not let it boil. Pour over the chopped chocolate and leave for 5 minutes. Now whisk until smooth.
  4. Pour the ganache mix over the raspberry tart base and smooth over the top. Transfer to the fridge to set for 3-4 hours or overnight.
  5. When ready to serve, remove the tart from the tin, top with the whipped cream or yoghurt, extra raspberries and chopped chocolate and slice with a sharp knife.
  6. Keep leftovers in a sealed container or a covered plate in the fridge for 5-7 days or in the freezer (without the cream topping is best) for 1 month.
  7. *you can either buy a tin or carton of pure coconut cream, or chill 1-2 tins of full-fat coconut milk in the fridge overnight and then scoop off the solid cream part and weigh out 250g.
Landscape photo of Chocolate Raspberry Ganache Tart
Chocolate Raspberry Ganache Tart

I look forward to hearing what you think of this Chocolate Raspberry Ganache Tart, so please let me know in the comments below. If you do make this tart, I’d love to see so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With choc raspberry ganache love x

5 thoughts on “Chocolate Raspberry Ganache Tart (Vegan Gluten-Free)

  1. sweet enough says:

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