Chocolate Raspberry Pistachio Ganache Tart (Vegan No-Bake)
This Chocolate Raspberry Pistachio Ganache Tart has an Oreo cookie base topped with a layer of creamy pistachio butter and the best dark chocolate ganache with hidden raspberries – the perfect no bake dessert.
This no-bake chocolate dessert is perfect for a show-stopper way to end a meal or to serve to friends and family with tea. It’s easy to make, super chocolatey and made with (mainly) wholesome ingredients. This tart was first made to celebrate the King’s Coronation weekend in May 2023 but this dessert is great for all seasons and for every occasion, whether you’re celebrating something or just fancy a really good piece of chocolate tart.
Why will I love this?
This chocolate dessert is a winner, it is:
- Rich, chocolatey and indulgent
- Made with wholesome ingredients
- Packed with fresh juicy raspberries
- Has a hidden layer of pistachio butter
- Topped with coconut whipped cream, pistachios and raspberries
- Easy to make in a few steps
- No-bake, fuss-free and quick
- Naturally vegan, easily nut-free and gluten-free
- Great to make ahead of time
- Delicious for afternoon tea and for dessert
If you already love the sound of this dessert then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can find my favourite ingredients in the “shop the recipe” section below the recipe card, and here’s some information behind each ingredient:
For the base:
- Chocolate sandwich cookies: I used Oreo cookies as these made a rich, dark chocolatey base without any need for fancy ingredients. You can use other sandwich cookies, too, and you can swap these for gluten-free cookies, where needed.
- Vegan butter: to bind the cookie crumbs together. You can use coconut oil, too, although butter adds a richer flavour.
As for the ganache tart:
- Smooth pistachio butter: spread a layer of pistachio butter on top of the tart base for a delicious surprise in every bite. You can find pistachio butter in most shops or online, or you can use almond or peanut butter. To make this nut-free, use tahini or sunflower seed butter.
- Fresh raspberries: these are so good with the dark chocolate and are best fresh rather than frozen. You can also use other berries like strawberries or blueberries.
- Coconut cream: this makes the chocolate ganache set firm but soft enough to slice and melt in your mouth. This is best from tins of full-fat coconut milk and scoop off the solid cream part. Save the liquid for curries and smoothies.
- Dark chocolate: I use the best dark raspberry chocolate for the best flavour from Divine Chocolate, but you can use any chocolate. The key is to chop the chocolate very small so that it melts well with the hot coconut cream.
- Maple syrup: this adds sweetness as the tart is quite rich. You can use other syrups like agave syrup.
- Whipping cream: for adding on top of the tart, I love something fresh and creamy. Either use coconut whipping cream, or another vegan cream, or thick coconut yoghurt.
Is this gluten-free and nut-free?
This Chocolate Raspberry Pistachio Ganache Tart is easily gluten-free, just make sure that your cookies for the base are gluten-free. To keep this nut-free, make sure your cookies are nut-free and swap the pistachio butter for tahini or sunflower seed butter.
How do I make this?
This tart is very easy to make:
- Blitz the cookies: to a fine crumb and mix with the melted butter.
- Press the base mix into the lined tin: and make a compact base and sides. Chill for 10 minutes.
- Spread the pistachio butter over the base: and top with the raspberries. Chill again.
- Melt the coconut cream till just hot: but do not let it boil.
- Pour the coconut cream over the chopped chocolate: and allow to sit for 5 minutes.
- Whisk the mixture until smooth and add the maple syrup: and whisk again.
- Pour the ganache over the raspberries: to the top of the biscuit case. Tap down on the surface to remove any air bubbles.
- Chill in the fridge for 2-3 hours or overnight: till firm to touch.
- Top with whipped coconut cream and more berries: and slice to serve.
How long will this last?
This dessert keeps well and will last at least 2-3 days in the fridge, covered well, or in the freezer (without the cream on top) for 1 month. Allow to defrost in the fridge to serve.
What other desserts can I make?
If you are looking for more desserts to try, how about my:
- Chocolate Chip Salted Caramel Cookie Skillets
- Vegan Banoffee Pie
- Chocolate Pecan Mousse Pie
- Chocolate Strawberry Mousse Bars
- Vegan Carrot Cake with Orange Buttercream
Chocolate Raspberry Pistachio Ganache Tart
This Chocolate Raspberry Pistachio Ganache Tart has an Oreo cookie base topped with a layer of creamy pistachio butter and the best dark chocolate ganache with hidden raspberries – the perfect no bake dessert.
Ingredients
For the Base:
- 320g chocolate sandwich cookies e.g. oreos
- 80g vegan butter
For the Filling:
- 75g smooth pistachio butter, warmed if needed
- 15-20 fresh raspberries
- 250g coconut cream*
- 125g dark chocolate, chopped very small
- 45ml (3 tbsp) maple syrup
To Serve:
- 100g whipped coconut cream
- Fresh raspberries
- Crushed pistachios
- Extra chopped chocolate
Instructions
- Grease and line the bottom of an 8 or 9-inch round tin with parchment paper and grease the sides (it’s easier if this is loose-bottomed).
- Make the base: blitz the cookies into fine crumbs. Melt the butter and pour into the cookie crumbs. Stir well to form a mix that holds together when pressed. Pour into the tin and press down firmly to shape the base and sides of the tart. Ensure the crust is compact. Chill in the fridge for 10 minutes.
- Remove from the fridge and spread over the pistachio butter and arrange the raspberries over the base. Pop back in the fridge.
- Make the ganache: heat the coconut cream until warmed through but do not let it bubble. Add the chopped chocolate to a heatproof bowl and pour over the warm coconut milk. Allow to sit for 5 minutes untouched and then whisk till smooth. Pour in the maple syrup and whisk to combined.
- Remove the crust from the fridge and pour in the ganache (if using an 8-inch tin you may have leftover ganache which you can pour into cupcake cases and set in the same way to enjoy later). Tap the tart on the surface a few times to remove any air bubbles.
- Place in the fridge for 2-3 hours or overnight, until set.
- When ready to serve: remove the tart from the case and topped with the whipped cream, more raspberries, pistachios and chopped chocolate.
- To serve: slice and eat straight away or keep in the fridge for 2-3 days or in the freezer for 1 month, wrapped well.
Notes
*chill two tins of full-fat coconut milk in the fridge overnight. When ready to make the tart, scoop off the solid cream part of the tin (save the water for curries and smoothies) and measure out 250g.
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Stay in touch
I look forward to hearing what you think of this Chocolate Raspberry Pistachio Ganache Tart so please let me know in the comments below and leave a star review above. If you do make this tart, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choc raspberry love x
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