Vegan No-Bake Raspberry Chocolate Tart
A crumbly almond flour crust filled with silky chocolate-raspberry custard and fresh raspberries. No baking required, fully set in the fridge for a rich, tangy dessert ready in 1 hour.
Ingredients
- 2 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup melted coconut oil
- 2 tablespoons maple syrup
- 1/4 teaspoon kosher salt
- 1/2 cup full-fat coconut milk
- 1/4 cup raspberry preserves
- 10-15 fresh raspberries (for topping)
Instructions
- Mix almond flour, cocoa powder, melted coconut oil, maple syrup, and salt in a bowl until crumbly. Press into a 10-inch tart pan, chill 30 minutes.
- Whisk coconut milk until thickened. Fold in melted chocolate (finely chopped), then stir to form a smooth custard.
- Top crust with custard and refrigerate 2 hours to set.
- Spread raspberry preserves on chilled tart. Press fresh raspberries into the surface. Chill for 15 minutes before serving.
Notes
Use refrigerated coconut milk (chilled 24h) for optimal thickening
For extra texture, sprinkle chopped almonds or vegan chocolate shavings on top
Store covered in the fridge for up to 3 days
For extra texture, sprinkle chopped almonds or vegan chocolate shavings on top
Store covered in the fridge for up to 3 days