Name: Vegan Raspberry Chocolate Ganache Tart Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Vegan
Ingredients: 1 ½ cups raw pecans; 1/3 cup unsweetened cacao or cocoa powder; 1/4 tsp sea salt; 1 heaping cup medjool dates, pitted; 2 cups raspberries (fresh or frozen); 2 Tbsp maple syrup; 2 Tbsp chia seeds; 1/2 cup raw cashews; 1 ½ cups semisweet chocolate chips (Enjoy Life brand recommended); 1 cup filtered water; 1 tsp vanilla extract; 1 cup fresh raspberries; Dusting of cocoa powder; Flaky sea salt (such as Maldon)

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Introduction

This Vegan Raspberry Chocolate Ganache Tart is a delightful dessert combining a rich chocolate ganache with a fresh raspberry filling and a crunchy nutty crust. Perfect for any occasion, it’s both indulgent and plant-based, sure to impress friends and family.

A dark chocolate tart sliced into six parts is shown on a white marbled surface with a pink cloth underneath. The tart has a thick, dark brown crust with a smooth, slightly shiny dark chocolate filling dusted with cocoa powder on top. One slice is lifted, showing a bright red raspberry layer above the crust and under the chocolate filling. Fresh red raspberries are piled on top of the tart near the cut slices, adding a pop of color and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 heaping cup medjool dates, pitted
1 ½ cups raw pecans (if nut-free, you could try using oats, but this has not been tested)
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 (Enjoy Life brand recommended)
1 cup filtered water
1 tsp vanilla extract
1 cup fresh raspberries
Dusting of cocoa powder
Flaky sea salt (such as Maldon)

Instructions

Step 1: If using a traditional 9-inch pie pan, line it with parchment paper so all sides are covered and the paper lies flat. If using a 9-inch tart pan, oil it well with avocado oil (avoid coconut oil as it hardens when frozen).
Step 2: Place the dates and cashews in separate bowls and pour boiling water over each. Set aside, uncovered, to soften.
Step 3: For the crust, pulse pecans, cocoa powder, and salt in a food processor until finely ground. Drain dates, add to the processor, and blend until combined, about 1 minute.
Step 4: Press the crust mixture evenly into the prepared pan using clean hands, covering the bottom and sides. Freeze to set.
Step 5: For the raspberry filling, heat raspberries and maple syrup over low heat, breaking them apart with a spoon, until simmering and fragrant (about 5 minutes). Blend until smooth, then strain through a fine mesh to remove seeds (optional). Stir chia seeds into the puree and let cool.
Step 6: Remove the crust from the freezer and spread the cooled raspberry puree evenly over it. Return to the freezer for at least 30 minutes to set the filling.
Step 7: For the ganache, drain cashews and blend with filtered water until very smooth. Heat this cashew cream over medium-low heat, stirring until it thickens (about 2 minutes), then remove from heat.
Step 8: Pour the warm cashew cream over chocolate chips in a bowl. Cover and let sit 2 minutes to melt, then whisk until smooth. Stir in vanilla extract. If needed, microwave in 20-second intervals to fully melt chocolate, stirring each time.
Step 9: Pour ganache over the raspberry layer, smoothing the top. Freeze for at least 3 hours or overnight to set fully.
Step 10: Before serving, let the tart warm for 15 minutes to loosen from the pan. If using a tart pan, gently remove the outer sleeve. Decorate with fresh raspberries, a dusting of cocoa powder, and flaky sea salt if desired.
Step 11: Keep chilled if not serving immediately.

Tips & Variations

Use avocado oil to grease the tart pan for easy removal, avoiding coconut oil as it hardens when cold.
If nut allergies are a concern, try substituting pecans with oats in the crust, but note this variation is untested.
Straining the raspberry puree removes seeds for a smoother tart but can be skipped for extra texture.
Choose dairy-free vegan chocolate chips like the Enjoy Life brand for a fully vegan ganache.
If your ganache isn’t smooth after mixing, gently microwave in short bursts, stirring frequently.

Storage

Store the tart covered in the refrigerator for up to 5 days or freeze for up to 1 month. To serve after freezing, thaw in the fridge or let sit at room temperature for about 15 minutes before slicing to make it easier to cut.

How to Serve

A close-up view of a three-layer chocolate dessert slice on a white plate, set against a white marbled texture. The bottom layer is dark, dense, and crumbly with a rough texture, resembling a chocolate brownie base. Above this is a thin layer of bright red raspberry jam with visible seeds, slightly glossy and textured. The top layer is thick and smooth, light brown chocolate mousse dusted with fine cocoa powder, giving a soft matte finish. On top of the mousse sits a fresh red raspberry adding a pop of vibrant color and natural texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be substituted for frozen in the filling. Just follow the same cooking instructions to soften and purée them.

Is this recipe suitable for those with nut allergies?

The crust contains pecans and the ganache uses cashews. While you can try oats as a crust substitute for nuts, the recipe has not been tested without nuts, so results may vary.