Vegan Raspberry Ganache Tart

Love raspberries? Love chocolate? Craving dessert? You’re in luck! This layered, luxurious chocolate tart will be a hit! Think of a date-chocolate base, creamy raspberry filling, and a thick chocolate ganache layer on top. Swoon!

This is perfect for spring and summer parties and more! Only ten ingredients are needed, and the method is simple. We’ll show you exactly how to do it!

This chocolate ganache tart is made up of three layers: a chocolate-date crust with a rich, creamy filling and a raspberry tart-sweet filling.

Pecans are blended with cocoa (or cacao) powder to give it a rich chocolate flavor, and salt of the sea to add extra delicacy. After adding the soaked date, you can press it into a dough.

This no-bake crust is placed in the freezer immediately after pressing it into a tart pan. Wow, Did we mention it was easy??

Then, we will move on to the raspberry filling. Raspberries, Maple syrup, and Chia seeds are cooked, blended, and then mixed to thicken. The tart-sweet filling perfectly complements the richness of the chocolate layers.

The final layer of the tart is a vegan chocolate ganache made with three ingredients. This tart is rich and creamy and made with homemade cashew crème (cashews plus water), dark chocolate chips, and an extract of vanilla.

Spread the ganache on top of the raspberry filling, and then let it chill in the freezer. The hardest part is waiting for this tart. It’s well worth the wait!



  • One heaping cup of Medjool dates, pitted
  • You can use oats instead of nuts if you prefer. We have not tested this.
  • 1/3 cup cocoa or cacao powder (unsweetened).
  • 1/4 teaspoon sea salt


  • Fresh or frozen raspberries: 2 cups
  • Maple syrup 2 Tbsp
  • 2 Tbsp Chia seeds


  • 1/2 cup raw cashews*
  • Enjoy Life semisweet chocolate chips, 1 1/2 cups
  • Filtered water, 1 cup
  • 1 tsp vanilla extract

FOR SERVING optional

  • Fresh raspberries, 1 cup
  • Dusting cocoa powder
  • Flaky sea salt, such as Maldon


  • Use parchment paper to line a 9-inch pie pan. Make sure that all sides of the pan are covered. The parchment paper should be cut so that it is flat on all four sides. Use a tart pan and oil it well.
  • Pour boiling water on both dates and cashews. Allow to soften, uncovered.
  • Add pecans to a processor along with cacao or cocoa, salt, and pulse until you have a fine meal. Add dates to the food processor, drain them, and remove any pits if they are not already removed. Process until well combined, about one minute.
  • Use clean hands to press the crust evenly into the pan. Place in the freezer for a few minutes to set.
  • Filling: Place raspberries, maple syrup, and a small pan on low heat. Use a wooden teaspoon to break apart the raspberries while they are heating. Cook until fragrant and slightly simmering – about 5 minutes. Blend the mixture in a heatproof blender until smooth. Pour the pureed raspberry over a fine-mesh strainer, and then use a spatula or a spoon to remove the seeds. You can also skip the straining of grains if you’re short on time. Your tart will have more crunch. Mix the chia seed puree with the strained chia seeds. Let cool.
  • Remove the tart shell and the raspberry puree from the freezer once the puree has cooled. Spread the puree over the crust evenly. The raspberry puree will set in 30 minutes if you place the tart back into the freezer. Touch the puree to check if it’s fixed. It shouldn’t be on your fingers. Please leave it in the freezer as you prepare the ganache.
  • Pour chocolate chips into a medium bowl and place aside. Drain your cashews, and then blend them with 240 ml of filtered water. This will make cashew milk (amount according to recipe // adjust if changing batch size). Blend until smooth, ensuring there are no chunks of cashews.
  • Transfer the cashew crème to a small pan and heat over low heat while stirring constantly. Once the cream has thickened (about 2 min), please turn off the heat and pour it over the chocolate. Cover the pan and allow it to sit for two minutes. This will melt the chocolate.
  • Add vanilla to the chocolate and cream mixture and whisk until smooth. Stir again. If the chocolate hasn’t melted completely, you can microwave it in increments of 20 seconds and then stir until it is soft and melted.
  • Pour the chocolate ganache on top of the raspberry layer. Place the tart in the freezer for 3 hours or overnight to allow the chocolate ganache to set.
  • Remove the tart from the freezer once it is set, and let it warm up for 15 minutes. Then, try to remove the outer sleeve. Let it warm up more if it is sticking. When using a pie dish, lift the tart from the plate to slice it. You can decorate the top of the pastry with extra raspberries or cocoa and flaky salt, such as Maldon.
  • If it is not going to be eaten immediately, keep it chilled. Keep leftovers in the fridge for up to 5 days or the freezer for one month.

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