Really, Truly, No-Bake Chocolate Raspberry Tart

Really, Truly, No-Bake Chocolate Raspberry Tart

This really, truly, no-bake chocolate raspberry tart is unbelievably simple, and seriously doesn’t take a minute in the oven.

The combination of semi-sweet chocolate and raspberry results in a lovely tart that tastes like a dreamy chocolate bonbon.

It’s not too heavy, either, so don’t be surprised if guests don’t refuse a second slice!


  • 2 pints fresh raspberries
  • 1/2 cup canned full-fat coconut milk
  • 1 tbsp maple syrup
  • 1/4 cup raspberry preserves (not jam or jelly)
  • 1-1/2 cups almond flour
  • 6 ounces bittersweet chocolate chips (Ghiradelli is perfect!)
  • 1/4 cup cocoa powder
  • pinch salt
  • 1/4 cup melted butter


chocolate raspberry tart


  1. Lightly grease a 9 inch tart pan – the type with the removable bottom – with butter
  2. Combine the almond flour, cocoa powder, melted butter, maple syrup and a pinch of salt in a large bowl. After it’s combined, press into the tart pan, making certain that you go up the sides.
  3. Soften the bittersweet chocolate chips slightly in the microwave. Heat the coconut oil almost to a boil and pour it over the chocolate chips. Stir until well combined. Add raspberry preserves. Pour this mixture in the crust.
  4. Arrange raspberries on top.
  5. Cool in the refrigerator for about two hours.


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