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Vegan Raspberry Chocolate Ganache Tart Recipe

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3.9 from 5 reviews

This Vegan Raspberry Chocolate Ganache Tart combines a rich, raw pecan and date crust with a fruity raspberry layer and a creamy chocolate ganache made from cashew cream. Perfectly sweetened with maple syrup and naturally dairy-free, this tart is a decadent yet wholesome dessert that requires no baking and is ideal for vegans and those seeking a refined yet simple treat.

Ingredients

Crust

  • 1 heaping cup Medjool dates, pitted
  • 1 ½ cups raw pecans
  • 1/3 cup unsweetened cacao or cocoa powder
  • 1/4 tsp sea salt

Raspberry Filling

  • 2 cups raspberries, frozen or fresh
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds

Ganache

  • 1/2 cup raw cashews
  • 1 ½ cups semisweet chocolate chips (such as Enjoy Life brand)
  • 1 cup filtered water
  • 1 tsp vanilla extract

To Garnish

  • 1 cup fresh raspberries
  • Dusting of cocoa powder
  • Flaky sea salt such as Maldon

Instructions

  1. Prepare Pan: Line a 9-inch pie pan with parchment paper ensuring all sides are covered and parchment lies flat, or oil a 9-inch tart pan well with avocado oil.
  2. Soften Dates and Cashews: Place Medjool dates and raw cashews in separate bowls, cover each with boiling water, and let them soak uncovered to soften.
  3. Make Crust: In a food processor, pulse pecans, cacao powder, and sea salt until a fine meal forms. Drain dates, pit if needed, add to the processor, and blend until fully combined into a sticky dough.
  4. Form Crust: Transfer crust mixture to the prepared pan and press evenly across the bottom and sides with clean hands. Chill in the freezer to set.
  5. Prepare Raspberry Filling: In a small saucepan over low heat, warm raspberries and maple syrup for about 5 minutes, breaking up berries. Transfer to a blender and blend until smooth. Strain to remove seeds (optional). Stir in chia seeds and let cool.
  6. Set Raspberry Layer: Spread cooled raspberry purée over the chilled crust evenly. Freeze at least 30 minutes until set to the touch.
  7. Make Cashew Cream: Drain soaked cashews and blend with 1 cup filtered water until completely smooth and creamy.
  8. Heat Cashew Cream: Warm cashew cream in a small saucepan over medium-low, stirring constantly until it thickens slightly (about 2 minutes), then remove from heat.
  9. Make Ganache: Pour hot cashew cream over chocolate chips in a bowl, cover, and let sit 2 minutes. Whisk until smooth, add vanilla, and stir well. If needed, microwave in 20-second bursts to melt any remaining chunks.
  10. Assemble Tart: Remove tart from freezer and pour ganache over raspberry layer, smoothing the top. Return tart to freezer to set for at least 3 hours or overnight.
  11. Serve: Let tart thaw for about 15 minutes before removing from pan. Garnish with fresh raspberries, cocoa powder dusting, and flaky sea salt if desired. Slice and serve.
  12. Store: Keep chilled; refrigerate leftovers up to 5 days or freeze up to 1 month.

Notes

  • If nut-free, oats can be substituted for pecans in the crust though this is untested.
  • Straining raspberry puree is optional; unstrained puree will add a bit of crunch from seeds.
  • Use avocado oil to grease the tart pan instead of coconut oil to avoid hardening in the freezer.
  • Allow ganache to cool completely before pouring to prevent melting the raspberry layer.
  • Letting the tart thaw slightly before serving ensures easier slicing and better texture.

Find it online: https://marthatasty.com/vegan-raspberry-chocolate-ganache-tart-recipe/