Vegan Raspberry Chocolate Ganache Tart
User Reviews
4.9
92 reviews
Excellent
Vegan Raspberry Chocolate Ganache Tart
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This Vegan Raspberry Chocolate Ganache Tart features a crunchy date and pecan crust, layered with a sweetened raspberry filling thickened with chia seeds, and topped with rich cashew-based chocolate ganache. The tart balances tart raspberry flavors with creamy chocolate, all without animal products. Optional garnishes include fresh raspberries, cocoa dusting, and flaky sea salt for enhanced flavor contrast and presentation.
Description
The crust combines dates, pecans, cocoa powder, and salt processed into a fine meal then pressed into a tart or pie pan to set firmly. The raspberry filling is gently cooked from fresh or frozen raspberries with maple syrup and chia seeds, which serve as a natural thickener, breaking down the fruit and developing a jam-like texture. The ganache is made by soaking cashews to soften, then blending them with semisweet chocolate chips, water, and vanilla into a smooth, creamy layer that contrasts the bright berries below.
The tart assembles with the crust chilled to hold its shape, topped with raspberry filling, then covered in chocolate ganache and refrozen or chilled to firm the layers. It is served sliced, optionally garnished with fresh raspberries, cocoa powder dusting, or flaky sea salt, which accentuates the chocolate's richness.
Note that cashew cream can be substituted with full-fat coconut milk or cream for those sensitive to nuts, offering flexibility. Nutritional information varies based on optional toppings and choice of ingredients.
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Ingredients
CRUST
- 1 heaping cup Medjool date pitted
- 1 ½ cups pecans if nut-free, you could try using oats, but we haven’t tested it, raw
- 1/3 cup cocoa powder unsweetened, or cacao
- 1/4 tsp salt sea salt
RASPBERRY FILLING
- 2 cups raspberries frozen or fresh
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
GANACHE
- 1/2 cup cashews raw
- 1 ½ cups semisweet chocolate chips (we like Enjoy Life brand)
- 1 cup water filtered
- 1 tsp vanilla extract
FOR SERVING optional
- 1 cup raspberries fresh
- cocoa powder dusting
- sea salt such as Maldon, flaky
Instructions
- If using a traditional 9-inch pie pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using a 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).
- Prepare your dates and cashews by placing in separate bowls and pouring boiling water over each. Set aside to soften uncovered.
- CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.
- Transfer crust mixture to your pie or tart pan and use clean hands to press it evenly across the bottom and sides of the pan. Transfer to the freezer to set.
- RASPBERRY FILLING: To a small saucepan, add raspberries and maple syrup and place over low heat. Use a wooden spoon to break the raspberries apart while they heat, cooking until fragrant and lightly simmering — about 5 minutes. Transfer the mixture to a heat-proof blender and blend until smooth. Pour the raspberry purée over a fine mesh strainer and use a spatula to strain the seeds out. If you are short on time you can skip straining the seeds — your tart will just have a bit more crunch. Once strained, mix the chia seeds into the raspberry purée. Let cool.
- Once the raspberry purée is cool, remove the tart shell from the freezer and spread the raspberry purée evenly over the crust. Place the tart back in the freezer for at least 30 minutes for the raspberry purée to set. Once the raspberry purée is set (touch it to see — it shouldn’t get on your fingers!), leave it in the freezer while you make the ganache.
- GANACHE: Add chocolate chips to a medium-sized bowl and set aside. Then drain your soaked cashews and blend them with 1 cup (240 ml) of filtered water to make cashew cream (amount as recipe is written // adjust if altering batch size). Ensure it’s blended until completely smooth so there are no bits of cashews.
- Transfer the cashew cream to a small saucepan and heat on the stove over medium-low heat, stirring constantly. As soon as the cashew cream begins to thicken (about 2 minutes), turn the heat off and pour the cashew cream over the chocolate chips. Cover and let sit for 2 minutes to melt the chocolate.
- Whisk the cream and chocolate together until smooth, then add vanilla and stir once more. If for some reason the chocolate isn’t completely melted, microwave in 20-second increments and stir until smooth and melted.
- Remove the tart from the freezer and pour chocolate ganache over the top of the raspberry layer. Smooth over the top layer of chocolate and place in the freezer to set for at least 3 hours or overnight.
- Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan, simply lift tart out of the dish and slice to serve. Option to decorate the top with extra raspberries, an extra dusting of cocoa, and/or flaky sea salt such as Maldon.
- Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Notes
- Soak dates and cashews in boiling water to soften before processing and blending for optimal texture.
- If nut allergies exist, substitute cashew cream with full fat coconut milk or coconut cream in the ganache layer.
- Use parchment paper for easy removal when using a pie pan; oil tart pans well to prevent sticking.
- Frozen raspberries can be used for the filling; cook gently to break down while preserving balanced sweetness.
Nutrition Information
Show Details
Serving
1slice
Calories
344
(17%)
Carbohydrates
40.3g
(13%)
Protein
5.4g
(11%)
Fat
20.6g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3.8g
(22%)
Monounsaturated Fat
6.9g
(35%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
50mg
(2%)
Potassium
343mg
(7%)
Fiber
7.3g
(29%)
Sugar
28.9g
(58%)
Vitamin A
47.9IU
(1%)
Vitamin C
5.6mg
(6%)
Calcium
80.9mg
(8%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 12(slices)
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 344 | 17% |
| Carbohydrates | 40.3g | 13% |
| Protein | 5.4g | 11% |
| Fat | 20.6g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3.8g | 22% |
| Monounsaturated Fat | 6.9g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 50mg | 2% |
| Potassium | 343mg | 7% |
| Fiber | 7.3g | 29% |
| Sugar | 28.9g | 58% |
| Vitamin A | 47.9IU | 1% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 80.9mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
92 reviews
Excellent
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