Why you’ll love this chocolate raspberry tart

This chocolate raspberry flavor combination is one of my absolute favorites. There contrast between rich, velvety ganache and fresh, tart raspberries is perfection in my opinion, and I’m sure that most people would agree. It’s just so good.

Not only does this tart pack that great flavor combination, it’s also a stunning dessert worthy of a special occasion – even if you don’t make it for one. I personally think an unexpected Wednesday night is a great occasion for a fancy chocolate raspberry tart. But, again that’s just my opinion.

More dairy free recipes for Valentine’s Day: chocolate lava cakes / red velvet brownies / raspberry cupcakes / strawberry mocktail mules

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Ideas

Ingredients:

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

  • Oreo cookies – These are naturally dairy free, so it was a no brainer to use them. You could also use graham crackers for this crust, but it would change the overall flavor of the dessert.
  • Chocolate chips – Use the best quality chocolate you can find, and always check your ingredient labels (most mainstream brands aren’t dairy free). I like to use Guittard chocolate because they have a dedicated dairy free line, and the quality is better than other brands.
  • Coconut milk – You want full fat coconut milk for this recipe. I haven’t tried this with other milk alternatives, but there isn’t much comparable to the creaminess of coconut milk.
  • Dairy free butter – We always use Earth Balance buttery sticks for baking, and this is what we used here. Any dairy free butter will work. You can also use coconut oil.
Closeup of a chocolate raspberry tart with a bite taken out and resting on a fork.

Melissa’s tips for recipe success:

  • Be careful with your chocolate – Melting chocolate in the microwave can be a little difficult. You want to make sure you don’t heat it too quickly, or too high, so keep your microwave time short. I recommend starting with 45 seconds and then going in 30 second increments to prevent the chocolate from seizing. There should still be lumps when you stop, and you will stir them until they melt away.

Frequently asked questions

  • Can I make this ahead of time? You can definitely prep this in advance, but I wouldn’t recommend any more than 1 day. Raspberries are a delicate fruit and will go back kind of quickly. If you need to prep more than 1 day in advance, try making your crust and storing it in the fridge, and waiting to make the rest – with the freshest raspberries you can find.
  • Can I use frozen raspberries? I don’t recommend using frozen raspberries because they will be mushy when thawed, and frozen ones will put off too much water as they thaw which will end up separating them from the ganache layer.

More dairy free dessert recipes: banana cupcakes / lemon butter cookies / dairy free chocolate pudding / s’mores brownie cupcakes

Closeup of a chocolate raspberry tart in the pan
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5 from 1 vote

Chocolate Raspberry Tart

This decadent dairy-free chocolate raspberry tart features a crispy Oreo crust filled with silky chocolate ganache and fresh raspberries. Perfect for Valentine’s Day or any special occasion, this stunning dessert tastes just like the ones from a fancy bakery but is surprisingly easy to make at home.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 12 servings
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Ingredients 

For the crust:

  • 24 oreos – 1 1/2 cups oreos cookie crumbs
  • 6 tablespoons dairy free butter

For the filling:

  • 1/2 cup raspberry jam
  • 12 ounces dark/semi-sweet chocolate chips
  • 1 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1 pinch coarse or sea salt

For topping:

  • 2 pints fresh raspberries

Instructions 

  • Bake the crust. Preheat oven to 350˚F. In the bowl of a food processor, blend the cookies to a fine crumb. Transfer to a mixing bowl and mix Oreo cookie crumbs with melted dairy free butter until evenly combined. Then, press the mixture into an even layer of a tart pan, making sure to create edge along the sides. Bake the tart shell for about 8-10 minutes. Remove from the oven and allow the crust to cool completely before filling.
  • Make the ganache. Place chocolate and coconut milk in a large mixing bowl. Microwave for 45 – 60 seconds and then stir to combine. If chocolate hasn't finished melting, continue to microwave in 15 – 30 second intervals until almost melted. Stir until chocolate is smooth.
  • Layer the filling. Spread the raspberry jam in a thin layer over the prepared crust and top with warm ganache. Allow the ganache to cool for about 5 minutes before arranging the raspberries in your desired pattern.
  • Chill before serving. Place the tart in the refrigerator until set, at least 1 hour. When ready to serve, remove the tart and let it warm on the counter for about 15 minutes before slicing.

Nutrition

Calories: 429kcal, Carbohydrates: 51g, Protein: 4g, Fat: 24g, Trans Fat: 0.1g, Cholesterol: 2mg, Sodium: 147mg, Fiber: 8g, Sugar: 30g, Vitamin C: 22mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

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5 from 1 vote

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2 Comments

  1. Sarah | Well and Full says:

    This is the PERFECT Valentine’s dessert! I love it!

    Reply
  2. Taylo says:

    5 stars
    I need this for Valentine’s Day and it was so delicious. Couldn’t have been easier, but our whole family loved it. Thinking of trying out this recipe but with cherries next time!

    Reply