The easiest of all my no bake desserts is definitely this Chocolate Raspberry Tart.
Simple, pure and unadulterated since it is not much more than a two ingredient chocolate ganache poured into a tart shell!
This time I have a wonderful and healthful crust made from pumpkin seeds, nuts, oats and dates.
Making this a “no refined sugar added” recipe!
By using Sugar Free Jam by Silda’s Jam this entire recipe is 100% refined sugar free!
As long as you are using a sugar free chocolate for the ganache of course! * see more notes below
This crust recipe is so versatile that you can really change it up with just about anything!
So if you don’t like one thing or the other as I have listed below in the ingredients you can change it up with something you prefer!
CLICK HERE TO WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS TART!
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Notes for Success:
Rectangle tart mold is my preference for this one, but you can of course use a 7″ round tart pan instead.
I know many people have the more standard sized 9″ tart mold in which case you will want to make the recipe below 1½x
Sugar Free Chocolate to make the ganache may be hard to come by
So I will make it easier on myself and just use a very bittersweet chocolate like 85% instead
To me that tiny amount of sugar in that percentage of chocolate is not going to make a huge impact!
Dates for the crust can be very expensive so I have used raisins instead!
Yield: 8- 10
Chocolate Raspberry Tart
Prep Time
1 hour
Total Time
1 hour
Ingredients
For the Crust
- Pumpkin Seeds 1/3 cup
- Pecans 1/3 cup
- Pistachios 1/3 cup
- Oats ¾ cup
- Dates 10 large dates
- Vegan Butter 4 Tablespoons (56g) *or Coconut Oil
For the Filling
- Vegan Semi Sweet Chocolate 8 ounces (226g)
- Plant Milk of your choice ½ cup (118ml)
- Silda’s Jam ½ cup (120g)
Instructions
- First prepare the crust by combining the pumpkin seeds, oats, pecans and dates in a food processor until ground fine.
- Add the melted vegan butter and then press the entire mixture into the bottom and sides of a tart pan with a remove able bottom.
- Spread the jam into the bottom of the crust and then freeze while you prepare the ganache.
- In a small sauce pot combine the chopped chocolate and the plant milk
- Stir constantly over a low heat until melted and smooth
- Pour the ganache over top of the jam filled crust
- Refrigerate until set
Notes
Chocolate tart is best stored refrigerated, but can stay at room temperature for several hours.
For longer storage wrap loosely with plastic wrap and store in the refrigerator for up to 10 days
