No-Bake Chocolate Raspberry Tart (Vegan & Grain-Free)

GFGluten Free

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You’ll hardly believe that this decadent No-Bake Chocolate Raspberry Tart is made with only 8 healthy ingredients! Vegan, Sugar-Free, & Grain-Free.

If I knew that this Tart was going to be so dang easy AND delicious, I probably would have put it on the blog, like, 6 months ago. This is a rich, decadent, taste-so-good-you-dance-in-the-kitchen kind of dessert. And I am here for it 😉 

Not only is this Chocolate Raspberry Tart No-Bake, Vegan, and Grain-Free, but it’s also made with only 8 healthy ingredients and takes less than 30 minutes to make!

slice of no bake chocolate raspberry tart on white speckled plate

It all starts with an easy 3-ingredient crust made from Almonds, Cacao Powder, and Medjool Dates. Add everything to a Food Processor or blender, pulse to form a sticky “dough,” and then press into a tart pan or pie tin.

While that sets in the fridge, we’ll make our easy, silky, oh-so-amazing Chocolate “Mousse” filling. The best part? You only need some Silken TofuAlmond Buttermelted Chocolate, and Vanilla Extract to make it! The Almond Butter and Chocolate combine to make a rich and creamy filling, and the Silken Tofu (which you cannnot taste at all – promise!) helps to make things mousse-like and fluffy.

no bake chocolate tart in pie tin being topped with fresh raspberries

Place the tart in the fridge to let everything set, then top with fresh Raspberries and serve cold! I decided to add some Slivered Almonds and Cacao Nibs to mine for some extra pizzazz, but that’s totally optional 😉 If you’re bringing this to a party or gathering, you can easily make the Tart a day in advance and keep it in the fridge until you’re ready to top and serve.

slice of no bake chocolate tart topped witth fresh raspberries and almonds

This No-Bake Chocolate Tart is just as satisfying and delicious as it’s non-vegan version – I bet people won’t even know it’s vegan! It’s definitely rich and creamy, so a little goes a long way. The Raspberries help to balance the rich Chocolate flavor, but I also like to serve mine with a glass of Non-Dairy Milk too.

no bake chocolate tart with slice taken out and placed on small white plate

A Few Final Thoughts:

  • I used regular Non-Dairy Chocolate Chips for this recipe, but both Hu Kitchen and Pacari sell chocolate sweetened with Coconut Sugar if you’d like to keep things Refined Sugar-Free 
  • If you opt to use a tart pan for this recipe, I suggest lightly greasing the pan with nonstick cooking spray or oil. Otherwise, the tart will be very difficult to remove! You can also make it in a pie dish, slice, and scoop it out as-is.
  • You can substitute the Almond Butter and Almonds with another Nut Butter and Nut/Seed, but this will affect the final flavor – see the recipe notes for my suggestions!

no bake chocolate raspberry ttart with slice taken out of it on wood serving tray

If you’re looking for more Chocolate Dessert recipes, you’ll also love these Fudgy Peanut Butter Brownies and these No-Bake Chocolate Turtle Cookies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


No-Bake Chocolate Raspberry Tart

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5 from 4 reviews

You’ll hardly believe that this decadent No-Bake Chocolate Raspberry Tart is made with only 8 healthy ingredients! Vegan, Sugar-Free, & Grain-Free. 

  • Author: Caitlin Shoemaker
  • Prep Time: 30 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American



For the Crust:

  • 1 ½ cup Raw Almonds*
  • ¾ packed cup Medjool Dates*, pitted and roughly chopped
  • 3 tbsp Cacao Powder
  • ¼ tsp Salt
  • 12 tbsp Filtered Water

For the Filling:

For Topping:

  • 6 oz Fresh Raspberries
  • Slivered Almonds and Cacao Nibs (Optional)


  1. First, prepare the crust. Add the Raw Almonds to a Food Processor or High-Speed Blender and pulse until a coarse meal forms. Then add the Medjool Dates, Cacao Powder, and Salt – pulse until well-combined. Pour in 1-2 tbsp of Filtered Water to help the “dough” stick together more, if necessary.
  2. Transfer the pie crust to a greased or lined pie or tart pan and press it evenly around the edges. Place it in the fridge to allow the crust to set while you prepare the filling.
  3. Add the Silken Tofu, Almond Butter, Vanilla Extract, and Salt to the same Food Processor (no need to rinse!). Process until the Tofu has broken down and a smooth, uniform “batter” forms. Melt the Chocolate using either the microwave or a double boiler, then pour it into the Tofu mixture. Blend together until everything is evenly incorporated – the mixture will be thick, and you may need to scrape the sides of your appliance with a spatula.
  4. Transfer the Chocolate filling into the tart pan, and use a spatula to spread it around evenly. Place the tart into the fridge for another 20-30 minutes, to allow the Chocolate to set. The filling will be firm to the touch once it is ready.
  5. Remove from the fridge and top with Raspberries and any other toppings that you’d like. Slice, serve, and enjoy! Store any leftovers in the fridge for up to one week.


  • I have not tested this recipe using any other nut besides Almonds, but I imagine that a harder nut such as Walnuts, Pecans, or even Hazelnuts would work well here.
  • Almond Butter may be replaced with any other Nut or Seed Butter of choice. If your Butter has Salt in it, add 1/4 tsp to the filling instead of 1/2 tsp.
  • Make sure your Medjool Dates are nice and soft; if they are not, soak them in hot water for a few minutes, then drain thoroughly and use according to the recipe instructions.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I am not a baker by any means, but I found this sooo easy to make and so delicious!!! I used peanut butter instead of almond and I used semi-sweet vegan chocolate chips. Gosh I can’t get over how delicious and how easy this was. Thank you so much for this recipe, Caitlin!!!!

  2. Wow!! This recipe was DELICIOUS!! And superrrrr easy & quick common ingredients (which is very important to me). I was kind of skeptical when i was making it because i realized there was no sweetener in the filling but the chocolate added the perfect amount-not too much and not too little! Super creamy & decadent!

    1. Glad it was easily accessible for you, that’s what we always hope to do! And happy to hear you found it to be the right sweetness.

  3. Can one use cacao paste and maple syrup instead of the chocolate? If so, how much maple syrup would you recommend? Thanks for all your recipes!

    1. I’m not sure the consistency would be the same if you do a mix of cacao paste and maple syrup, that might change the way it tempers. Taking a guess I’d say not to do more than 2 Tablespoons maple syrup and to add a little at a time until you get the desired sweetness. Of course, that’s all speculation as we haven’t tested it. If you test it out; good luck and let us know how it works out!

  4. I’ve been vegan for about 1.5 years, and I’ve always had trouble liking tofu. Extra firm tofu was what I always grabbed, and the texture just doesn’t vibe with me. I prefer whole beans and other protein sources. But when I tried this recipe with the silken tofu….Oh. My. Word. It was DEVINE! Now i’m exploring new ways to use silken tofu, especially the firm silken tofu for breakfast scrambles! Thank you for opening my eyes to a world of tofu possibilities!! I subbed peanut butter for almond butter, and it tasted like a giant peanut butter cup. YUM!

  5. Hello ,i don’t understand well if it’s one 1/2 cup of almonds or 1+1/2 cup of almonds ,i’m french so I begin in the American recipes thank you

  6. Would you be able to freeze any leftovers and thaw later? Just in case I have self-control and don’t want to eat all of it in one week by myself haha

  7. Hi Caitlin,

    Just wondered if there is something that the tofu could be substituted with ? This dessert looks beautiful and love you blog and videos!

    1. Hi Kate – I think the Tofu is pretty important here! I suppose you could substitute it with pumpkin puree or mashed sweet potato, but the tart would not be as firm

      1. Same sort of idea above. We haven’t tested it, we’d assume it might not be as firm BUT avocado does lend itself well to desserts!

  8. Hi! I love your blog and have made a couple recipes so far (loved every single one). I would love to make this tart for Valentine’s Day but I don’t know the oz measurements. How much would 8 oz of chocolate and 12.3 oz of tofu be? I assumed from the video 2 bars and a whole package respectively but I want to be sure. And also, did you use sweet chocolate and this is why you don’t use other sweetener?
    Best regards!

    1. Hi Karolina! Yes, I used Sweetened Chocolate. I saw in your other comment that you use grams, so 12.3 oz of tofu would be around 348 grams, and 8 oz is 227 grams for the chocolate 🙂

    2. I saw this video the other day on your YouTube channel and got super excited because I had all the ingredients (well mostly as I made some substitutions!) This was the first recipe of yours that I’ve made and it was fantastic so definitely won’t be the last! I used cashew butter and a bit less chocolate chips but then added some maple syrup as the chips weren’t as sweet and decorated with strawberries! Also couldn’t find my pie tin and ended up using a springform pan instead. Not great as some parts stuck, but no matter it was delicious and even better the next day as the flavors got a chance to meld together. So, so good! A very impressive and easy Valentine’s dessert. The family loved it!! Thank you!