No-Bake Chocolate Raspberry Tart
You’ll hardly believe that this decadent No-Bake Chocolate Raspberry Tart is made with only 8 healthy ingredients! Vegan, Sugar-Free, & Grain-Free.
- Prep Time: 30 Minutes
- Cook Time: 0 Minutes
- Total Time: 30 minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cup Raw Almonds*
- ¾ packed cup Medjool Dates*, pitted and roughly chopped
- 3 tbsp Cacao Powder
- ¼ tsp Salt
- 1-2 tbsp Filtered Water
For the Filling:
- 1 cup Unsalted Almond Butter*
- 12.3 oz Silken Tofu, drained
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 8 oz Non-Dairy Chocolate, melted
For Topping:
- 6 oz Fresh Raspberries
- Slivered Almonds and Cacao Nibs (Optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
Find it online: https://frommybowl.com/chocolate-raspberry-tart/