This chocolate tart with optional raspberry sauce is a lovely decadent treat for Valentine’s Day and other special occasions. It’s grain-free, sugar-free, and dairy-free – but still full of that incredible yum factor.*
My eldest son surprised me last year by making a chocolate tart on my birthday. Don’t ya just love it when your kids teach you new tricks? I did tweak his recipe a bit (his tart had a raspberry layer whereas I prefer to drizzle raspberry sauce on top) otherwise it’s basically the same.
This is a no-bake recipe that’s very quick and easy to put together; however, once prepared the tart must be chilled for at least an hour to firm up the layers. It may take a bit of fiddling to remove it from the two-piece tart pan, but I promise it will release in one beautiful piece as long as you remember to grease the pan.
This recipe may be free from many things, but it isn’t free from fat. One sliver contains 15 grams of fat, mainly from the coconut cream and coconut oil. But don’t substitute or skip these ingredients since they are what holds the tart together when chilled. Plan ahead and prepare low-fat meals when this voluptuous tart is in the house.
As you can see in these photos, we have hundreds of raspberry bushes growing in our garden, so I’m always looking for new ways to enjoy them. I created this no-sugar raspberry sauce recipe for drizzling over the tart. Chocolate and raspberries are meant to be together! Raspberry sauce can also be enjoyed with plain coconut yogurt, drizzled over fruit salads, and the like.
* The recipe itself is sugar-free but there is a bit of sugar in the bittersweet chocolate.
- Prepare the chocolate crust.
- Prepare the chocolate filling.
- Press the crust into the greased two-piece tart pan.
- Pour the filling into the pan and refrigerate.
- Prepare the raspberry sauce.
Decadent Vegan Chocolate Tart
- 7-inch two-piece tart pan
- Food mill or fine mesh sieve
For the crust
- 1-1/2 cups almond flour
- 1/4 cup raw cacao powder, or unsweetened cocoa powder
- 1/4 teaspoon Himalayan sea salt
- 1/4 cup refined coconut oil, melted but not hot
- 4 Medjool dates, pitted and minced
- 2 Tablespoons maple syrup
For the chocolate layer
For the raspberry sauce
- 3 cups raspberries, fresh or frozen
- 2 teaspoons lemon juice, freshly squeezed
- 1 pinch Himalayan sea salt
- 1 teaspoon arrowroot powder
- 1 Tablespoon raw honey
To make the crust
- Stir the dry ingredients together in a medium-size bowl.
- Add the rest of the crust ingredients to the bowl and stir well.
To make the chocolate layer
- Heat up the coconut cream in a small saucepan over medium heat, stirring often.
- When the coconut cream is hot, but not boiling, remove from the heat. Add the chopped chocolate and stir until melted.
- Stir in the maple syrup.
To assemble the tart
- Grease the tart pan (sides and bottom) with refined coconut oil using a pastry brush or your hands.
- Evenly press the crust mixture into the pan; press into the sides first and then the bottom.
- Give the chocolate mixture a stir (it should be cooled down at this point), then pour it onto the crust.
- Refrigerate for at least one hour or until the crust and chocolate layers harden.
- Make the raspberry sauce while the tart is chilling.
To make the raspberry sauce
- You will be using just the raspberry juice, without the seeds, for this recipe. Use a food mill such as OXO brand to remove the seeds, reserving the juice.If you don't have a food mill, you can use a fine mesh strainer for this step. Smash the raspberries against the strainer using the back of a spoon; catch the juice in a bowl. This method is harder than using a food mill, but it works in a pinch.
- Put the raspberry juice, lemon juice, salt, and arrowroot powder into a small saucepan and whisk until the arrowroot powder is dissolved.
- Place the pan over medium-high heat. Stay at the stove and stir the sauce until it starts to simmer and begins to thicken slightly; remove from the heat.
- Put the pan in the fridge so the raspberry sauce cools down. When cool, stir in the honey. The finished sauce will be slightly thickened, but will be thin enough to pour.
- Remove the tart from the two-piece tart pan.
- Cut into slivers and plate; drizzle each sliver with raspberry sauce.
- Return any leftover tart to the refrigerator.
My Fresh Raspberry Tart also uses this decadent chocolate crust and it’s also vegan, gluten and sugar free.