Vegan Raspberry Chocolate Tart

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 15 servings 1x
  • Category: Dessert
  • Method: baking
  • Cuisine: Vegan / kosher / dairy free


Rich creamy vegan chocolate ganache, fresh raspberries and pistachio almond crust. The perfect chocolate tart! Vegan and gluten free.


  • Crust
  • 1 cup shelled pistachios
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 3 tbsp maple syrup or agave nectar
  • 24 tbsp unsweetened almond milk
  • Chocolate Ganache
  • 1 cup canned, full fat coconut milk
  • 1 1/2 cups vegan, dark chocolate chips
  • 3 tbsp unsweetened cocoa powder
  • 12oz fresh raspberries


  1. Preheat the oven to 350F
  2. Place the pistachios in the food processor and pulse a few times until they’re chopped. Add the almond and coconut flour, maple syrup or agave and almond milk (start with 2 tablespoons and add more if needed, so, so the mixture comes together). Pulse until the mixture comes together to form a dough
  3. Press the dough into a rectangular 14×4.5×1 tart pan (you can also use a round 9inch tart pan), making sure it goes all the way up the sides. Gently poke it all over with a fork and bake at 350F for 15-17 minutes. Set aside to cool completely
  4. In the meantime, prepare the chocolate ganache. Combine the chocolate chips and cocoa powder in  large heat proof bowl. Scald (heat without bringing to a boil) the coconut milk and carefully pour it over the chocolate, stirring constantly until the chocolate has melted. Let it cool and pour over the prepared tart shell. Refrigerate until the ganache hardens (it will have a creamy, truffle like consistency)
  5. Arrange raspberries on top right before serving


  • Serving Size: 1 slice ( 1 row of raspberries)
  • Calories: 264
  • Sugar: 17.5
  • Sodium: 7.8
  • Fat: 17.6
  • Saturated Fat: 7.8
  • Unsaturated Fat: 3.4
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 5.7
  • Protein: 6.1
  • Cholesterol: 0