Can I make no-bake chocolate raspberry tart [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is no-bake chocolate raspberry tart [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does no-bake chocolate raspberry tart [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3.1K Views 10 years ago

No-Bake Chocolate Raspberry Tart
[Vegan, Gluten-Free]

AS By: Angie Schneider

Author Bio

Fresh, whole vegetable-based entrées and simple desserts. Angie's Recipes is an interactive blog dedicated to sharing... Read More

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No-Bake Chocolate Raspberry Tart [Vegan, Gluten-Free]

Chocolate and fruit is always a winning combination. This yummy dessert has a no-bake hazelnut crust and a filling of chilled, creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with powdered sugar, coconut whipped cream, or simply... Read More

Ingredients You Need for No-Bake Chocolate Raspberry Tart [Vegan, Gluten-Free]

For the Crust:

5.64 ounces hazelnuts, ground
0.7 ounces Dutch-processed cocoa powder
1/4 cup, plus 1 1/4 tablespoons coconut oil, melted
1 teaspoon mint-flavored chocolate stevia syrup

For the Filling:

6.8 ounces full-fat coconut milk
8.8 ounces vegan dark chocolate, chopped
1 tablespoon mint-flavored stevia syrup
2 cups fresh raspberries

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How to Prepare No-Bake Chocolate Raspberry Tart [Vegan, Gluten-Free]

Combine all the ingredients for the crust and press the mixture into the base and sides of a 13 3/4x4 1/4-inch rectangular fluted tart pan with a removable bottom. Chill while you make the filling.
Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavored stevia syrup until well combined.
Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with powdered sugar, if desired.

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