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Close up chocolate tart with fresh flowers arranged on top
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5 from 14 votes

Decadent Vegan Chocolate Tart

with optional Raspberry Sauce
Course: dessert
Cuisine: American
Keyword: corn-free, grain-free, plant based, soy-free, sugar-free, vegan, wheat-free, yeast-free
Servings: 12 slices
Calories: 230kcal


  • 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.

To serve

  • 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.


Calories: 230kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 235mg | Fiber: 5g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg