Vegan Raspberry Chocolate Ganache Tart Recipe
This Vegan Raspberry Chocolate Ganache Tart is a luscious, dairy-free dessert combining a rich cacao pecan crust, tangy raspberry filling, and creamy cashew chocolate ganache. Perfect for special occasions or any time you crave an elegant, plant-based treat, this tart requires no baking and uses wholesome ingredients for a naturally sweet finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Crust
- 1 ½ cups raw pecans
- 1/3 cup unsweetened cacao or cocoa powder
- 1/4 tsp sea salt
- 1 heaping cup medjool dates, pitted
Raspberry Filling
- 2 cups raspberries (fresh or frozen)
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
Ganache
- 1/2 cup raw cashews
- 1 ½ cups semisweet chocolate chips (Enjoy Life brand recommended)
- 1 cup filtered water
- 1 tsp vanilla extract
For Garnish
- 1 cup fresh raspberries
- Dusting of cocoa powder
- Flaky sea salt (such as Maldon)
Instructions
- Prepare Pan: Line a 9-inch pie pan with parchment paper ensuring all sides are covered and lie flat, or oil a 9-inch tart pan well (preferably with avocado oil to avoid hardening).
- Soften Dates and Cashews: Place pitted dates and raw cashews in separate bowls and pour boiling water over each. Set aside uncovered to soften.
- Make Crust: In a food processor, pulse pecans, cacao powder, and sea salt until a fine meal forms. Drain dates, ensure pits are removed, then add to the processor and process for about 1 minute until fully combined.
- Form Crust: Transfer crust mixture to the prepared pan and press evenly across bottom and sides with clean hands. Place the pan in the freezer to set.
- Prepare Raspberry Filling: In a small saucepan over low heat, combine raspberries and maple syrup. Use a wooden spoon to break apart the berries and simmer for about 5 minutes until fragrant. Transfer to a heat-proof blender and blend until smooth. Strain through a fine mesh sieve to remove seeds (optional), then stir in chia seeds and allow to cool.
- Assemble Raspberry Layer: Once cooled, remove crust from freezer and spread raspberry purée evenly over it. Return to freezer for at least 30 minutes to set; the purée should be firm to the touch.
- Make Cashew Cream: Drain soaked cashews and blend with 1 cup filtered water until completely smooth with no lumps.
- Prepare Ganache: Heat cashew cream in a small saucepan over medium-low heat while stirring constantly. When it begins to thicken (about 2 minutes), remove from heat and pour over chocolate chips in a medium bowl. Cover and let sit for 2 minutes to melt the chocolate.
- Combine Ganache: Whisk the chocolate and cashew cream together until smooth. Stir in vanilla extract. If chocolate isn’t fully melted, microwave in 20-second increments, stirring until completely smooth.
- Assemble Tart: Remove tart from freezer and pour ganache over raspberry layer. Smooth the top and place tart back in freezer to set for at least 3 hours or overnight.
- Serve: Allow tart to warm for about 15 minutes before removing from pan. For tart pan, carefully remove outer sleeve; for pie pan, lift tart out with the parchment. Optionally decorate with fresh raspberries, cocoa powder, and flaky sea salt.
- Storage: Keep tart chilled if not serving immediately. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 1 month.
Notes
- If nut-free, try substituting oats for pecans in the crust, though this has not been tested.
- Straining raspberry purée removes seeds for a smoother texture but can be skipped for a crunchier tart.
- Use avocado oil to grease tart pans instead of coconut oil to avoid hardening textures caused by freezing.
- Allow tart to warm slightly before slicing to ease removal and prevent cracking.
- Leftovers maintain best texture and flavor when stored refrigerated or frozen as indicated.
Keywords: vegan dessert, raspberry tart, chocolate ganache tart, no bake tart, plant-based dessert, dairy-free dessert
