This Chocolate Raspberry Tart looks and tastes absolutely stunning, but it’s super easy to make, it’s no-bake, you only need 6 ingredients AND it’s secretly healthy (shh!).
If there’s one thing you need to know about me, it’s this: I LOVE the chocolate and raspberry combo. The dark, rich sweetness of chocolate and the contrasting refreshing, sweet, and slightly sour flavor of raspberries is a match made in heaven.
Another thing about me: I love a quick, easy and healthy recipe with minimal ingredients – that’s literally what this food blog is about. So essentially, this is the perfect recipe, as it ticks all of these boxes.
This chocolate and raspberry tart only requires 6 ingredients to make, it’s incredibly easy to make, you don’t need any fancy tools or techniques, and I’d like to say it’s pretty foolproof! Oh – AND it’s a no-bake recipe!
It’s a perfect dessert to make for a dinner party, or heck just meal prep it for yourself and you’ll have a delicious, healthy dessert ready for the week. That’s what I call winning at life.
Oh – and did I mention it’s healthy? I know, I know, it doesn’t look or sound healthy, but it’s made with nourishing ingredients and is much better for you than a regular chocolate raspberry tart. It tastes equally (if not more) delicious. I think you’re going to love it!
Why you’ll love this chocolate raspberry tart
- It’s super duper easy to make – no fancy tools or techniques needed.
- You only need 6 ingredients.
- It’s gluten-free, refined sugar-free, egg-free, dairy-free, nut-free and vegan!
- No baking required.
- It’s secretly healthy.
- It’s insanely delicious…
- It’s a great dessert to impress at a dinner party.
- It’s good for your soul and your body!
What makes this recipe healthy?
This Chocolate Raspberry Tart is not only delicious but also packed with nourishing ingredients that make it a healthier option compared to traditional tarts:
- Whole Grain Oat Flour: Oat flour is a whole grain, rich in fiber, vitamins, and minerals. It helps keep you full for longer and supports digestive health. It’s also a great source of plant-based protein, making it more nutritious than regular refined flours.
- Antioxidant-Rich Cocoa Powder & Dark Chocolate: Both cocoa powder and dark chocolate are loaded with antioxidants, particularly flavonoids, which help protect your body from oxidative stress and reduce inflammation. These compounds support heart health and may improve cholesterol and blood sugar levels.
- Natural Sweeteners: Instead of refined sugar, this recipe uses natural sweeteners like maple syrup, agave, or honey. These sweeteners have a lower glycemic index and provide a more balanced energy release, avoiding the sugar spikes that come with processed sugars.
- Coconut Milk: Coconut milk is a plant-based, dairy-free alternative that’s high in healthy fats, especially medium-chain triglycerides (MCTs), which can boost metabolism and provide a quick source of energy. It’s also rich in vitamins and minerals like iron and magnesium.
- Raspberries: Raspberries are a nutrient-dense fruit packed with fiber, vitamins, and antioxidants like vitamin C and quercetin. They have anti-inflammatory properties and support overall health, contributing to a refreshing contrast in the tart.
Ingredients Needed
These are the ingredients you’ll need to make this Chocolate and Raspberry Tart. You can find the exact measurements in the recipe card at the bottom of this page.
Oat Flour: To form the no-bake cheesecake crust, you will need some oat flour. You can use shop-bought oat flour or make your own oat flour by blending rolled oats into a fine powder (in a blender or food processor). Oat flour is healthier than plain all-purpose flour – it’s a whole grain so it contains more micronutrients, fiber, and protein. It’s also more satiating than regular flour.
Cocoa Powder: Used in the chocolate cheesecake crust as well as in the filling. Cocoa powder contains antioxidants that help to improve cholesterol and blood sugar levels and reduce the risk of heart disease. It also helps to reduce inflammation and can protect you from diseases such as heart disease, cancer, and diabetes. Cacao can also be used.
Liquid Sweetener: Instead of powdered sugar, which is typically used in cheesecake, this recipe calls for a liquid sweetener like maple syrup, agave, or honey. These are refined sugar-free and better for you than processed granulated sugar. My preference is honey.
Dark Chocolate – Along with the coconut milk, the dark chocolate forms the luscious, creamy, decadent chocolate tart filling. Like cocoa powder, dark chocolate is a great antioxidant and anti-inflammatory ingredient; and YES – it is healthy! Try to use a refined sugar-free dark chocolate like this one.
Coconut Milk – Coconut milk is a key ingredient that adds creaminess and richness to the filling. When choosing coconut milk, opt for full-fat versions to achieve the best texture and depth of flavor. Make sure to use canned coconut milk for the thickest, creamiest results.
Raspberries – Fresh raspberries work best for this tart.
Ingredient Substitutions:
- Oat Flour: If you don’t have oat flour, you can easily make your own by blending rolled oats into a fine powder, or you can substitute it with almond flour for a slightly nuttier flavor and a gluten-free option. Coconut flour can also work, but you’ll need to reduce the amount as it’s more absorbent.
- Cocoa Powder: If you prefer a milder flavor, you can swap cocoa powder with carob powder. For a richer, deeper chocolate flavor, raw cacao powder can be used instead, providing even more antioxidants.
- Liquid Sweetener: If you don’t have maple syrup, agave syrup or honey, date syrup or coconut nectar can be used as a natural, refined sugar-free alternative. If you prefer granulated sweeteners, coconut sugar or monk fruit sweetener will also work, but you may need to adjust the quantity.
- Dark Chocolate: If you’re out of dark chocolate, you can use semi-sweet chocolate or even milk chocolate if you’re not concerned about keeping the tart dairy-free. For a healthier option, opt for sugar-free dark chocolate or raw cacao nibs.
- Coconut Milk: If you’re looking for a substitute, full-fat canned coconut cream will give you an even creamier texture. If you don’t have coconut milk, you can use almond milk or cashew cream, though the consistency might be slightly less rich. You can also use cream.
- Raspberries: If fresh raspberries aren’t available, you can use frozen raspberries (just make sure to thaw them first and pat dry), or substitute them with strawberries, blueberries, or any other berry of your choice.
Equipment needed
- Blender or Food Processor – If making your own oat flour from scratch.
- Digital Food Scale – For accurate measurements and perfect results.
- Mixing Bowl – To make the crust and filling in.
- Spatula
- Cake tin or Pie tin – I use a 7-inch cake tin. If you’re not using a springform or loose-bottom tin, be sure to insert some parchment paper into your cake tin for easier removal later.
- Heat-proof Bowl – For melting the chocolate. I use a glass bowl.
How to make Chocolate Raspberry Tart
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
If you’re not using a springform or loose-bottom tin, you’ll need to line your cake tin with parchment paper, otherwise, it will be very difficult to remove the tart later. This is how to line a cake tin with parchment paper. https://youtube.com/shorts/1n68Stqah_4?si=hzEI0fLfarf_XrXF
Step Two:
Make the no-bake chocolate crust. Add your oat flour (or blended oats) to a bowl along with the cocoa powder and liquid sweetener. Use a spatula to combine and work into a slightly sticky dough. You will need to add in some water if the mixture is too dry. Add one tablespoon at a time until the crust comes together (I add around 6 tablespoons).
Step Three:
Transfer the crust mixture to your cake tin and press down and up the sides. I like to use a measuring cup to do this.
Step Four:
To make the chocolate filling, add your dark chocolate and coconut to a bowl and heat until melted. You can do this using a double boiler or in the microwave, stopping every 30 seconds to stir and prevent burning or seizing.
Step Five:
Pour the filling mixture into your chocolate crust.
Step Six:
Add raspberries on top – I like to place them upside down into the chocolate filling as I feel it looks best that way.
Step Seven:
Place the tart in the fridge until set. This usually takes around two hours, but you can speed up the process by placing it in the freezer instead.
Tips and Notes:
- Pressing the Crust: When pressing the oat flour crust into your tin, use the back of a measuring cup or spoon to evenly spread and compact the mixture. This helps create a sturdy base that holds together well once chilled.
- Mix your Coconut Milk: Tinned coconut milk is usually separated in the tin, the coconut water is usually at bottom and the cream at the top. Make sure to mix the coconut milk well before adding to your chocolate
- Melting Chocolate: If using the microwave to melt the chocolate, heat it in short 30-second intervals, stirring between each to avoid burning. Alternatively, use a double boiler to gently melt the chocolate over simmering water.
- Consistency of Filling: For the best creamy consistency, use full-fat canned coconut milk or coconut cream. Low-fat versions may result in a thinner filling that doesn’t set as well.
- Speeding Up the Set Time: If you’re short on time, pop the tart in the freezer to set more quickly. Just be sure to transfer it to the fridge before serving to soften slightly for the best texture.
- Substituting Raspberries: If raspberries aren’t in season, you can substitute with other fresh berries like strawberries, blueberries, or blackberries for a different flavor twist.
Storage Instructions:
Fridge: Store the chocolate raspberry tart in an airtight container or cover it tightly with plastic wrap to keep it fresh. It will stay good in the fridge for up to 5 days. Make sure to keep it chilled to maintain the firmness of the filling.
Freezer: If you’d like to store the tart for longer, it freezes well! Place the tart in a freezer-safe container or wrap individual slices in plastic wrap, then in aluminum foil to prevent freezer burn. You can store it in the freezer for up to 1 month. When you’re ready to enjoy it, let the tart thaw in the fridge for a few hours or overnight.
Serving After Storage: If frozen, allow the tart to soften slightly in the fridge before serving. For the best texture, avoid leaving the tart at room temperature for too long, as the filling may soften too much.
FAQ
Can I use a different flour for the crust?
Yes! While oat flour is recommended for its whole grain benefits, you can substitute it with almond flour for a gluten-free, nutty alternative, or coconut flour for a low-carb option. Just keep in mind that coconut flour is more absorbent, so you’ll need to adjust the amount.
Can I make this tart without coconut milk?
Yes, you can substitute the coconut milk with regular cream or another plant-based milk like almond milk or cashew cream, though the texture may be slightly less rich and creamy. Full-fat coconut cream can also be used for a thicker, more luxurious filling.
Can I use frozen raspberries?
Frozen raspberries are better, but you could use frozen raspberries, just make sure to thaw and pat them dry before placing them on the tart. This will prevent excess moisture from affecting the texture of the filling.
How can I make this tart lower in carbs?
To make the tart lower in carbs, substitute the oat flour with almond flour or coconut flour, and use a sugar-free dark chocolate and a low-carb sweetener like monk fruit syrup or stevia.
Can I make this tart ahead of time?
Absolutely! This tart can be made up to 5 days in advance and stored in the fridge. It can also be frozen for up to 1 month. This makes it perfect for meal prep or preparing ahead for events.
Do I have to use dark chocolate?
Dark chocolate is recommended for its rich flavor and antioxidant benefits, but you can use semi-sweet or milk chocolate if you prefer a sweeter taste. If keeping the tart dairy-free or vegan, be sure to use a dairy-free dark chocolate.
Can I add extra toppings?
Yes! You can get creative with toppings. Try adding shredded coconut, chopped nuts, freeze-dried raspberries, or a drizzle of extra melted chocolate to enhance the tart’s flavor and presentation.
more easy and healthy chocolaty dessert recipe for you to try:
- Easy & Healthy No-Bake Mini Triple Chocolate Cheesecakes
- One Bowl Strawberry Brownies (secretly healthy!)
- Mini Chocolate Salted Caramel Cheesecakes (easy & healthy)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Chocolate Raspberry Tart
Equipment
- Blender or Food Processor (if making your own oat flour)
- 7-inch cake tin (or pie tin)
Ingredients
For the crust
- 120 g Oat Flour (or blended oats) – 1 cup
- 80 g Cocoa Powder – ⅓ cup
- 80 g Liquid Sweetener – ¼
- Water (as needed)
For the filling
- 200 g Dark Chocolate – 7 ounces
- 250 ml Coconut Milk – 1 cup
- 200 g Fresh Raspberries – 1 ½ cups
Instructions
- If not using a springform or loose-bottom cake tin, line your cake tin with parchment paper, at the bottom and up the sides.
- In a bowl, mix oat flour, cocoa powder, and liquid sweetener. Gradually add water, 1 tablespoon at a time, until it forms a sticky dough.
- Press the mixture evenly into a lined 7-inch tart tin, and press down and up the sides.
- Melt dark chocolate and coconut milk in a heat-proof bowl using a double boiler or microwave in 30-second intervals, stirring between each.
- Pour the chocolate filling into the crust and smooth the top.
- Arrange raspberries upside down over the filling.
- Refrigerate for 2 hours, or until set. For a quicker set time, place the tart in the freezer.
- Once set, slice and serve chilled.
Video
Notes
- For a sturdy crust, press the mixture firmly into the tin using the back of a measuring cup.
- If using frozen raspberries, be sure to thaw and pat them dry before adding to the tart.
- To speed up the setting time, place the tart in the freezer for about 30-60 minutes before transferring it to the fridge.
- Mix the coconut milk well before adding it to ensure a smooth filling.
- Feel free to get creative with toppings, like shredded coconut or chopped nuts, for added texture and flavor!
Nutrition
Let me know in the comments below if you make this chocolate raspberry tart!
Two questions: 1) what is the amount for the liquid sweetener? It just says 1/4.
2) Can I use soy milk instead of coconut milk?
Thanks for a yummy and easy dessert!!!