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The easiest of all my no bake desserts is definitely this Chocolate Raspberry Tart.

Simple, pure and unadulterated since it is not much more than a two ingredient chocolate ganache poured into a tart shell!

This time I have a wonderful and healthful crust made from pumpkin seeds, nuts, oats and dates.

Making this a “no refined sugar added” recipe!

By using Sugar Free Jam by Silda’s Jam this entire recipe is 100% refined sugar free!

As long as you are using a sugar free chocolate for the ganache of course! * see more notes below

This crust recipe is so versatile that you can really change it up with just about anything!

So if you don’t like one thing or the other as I have listed below in the ingredients you can change it up with something you prefer!

CLICK HERE TO WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS TART!

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Notes for Success:

Rectangle tart mold is my preference for this one, but you can of course use a 7″ round tart pan instead.
I know many people have the more standard sized 9″ tart mold in which case you will want to make the recipe below 1½x

Sugar Free Chocolate to make the ganache may be hard to come by
So I will make it easier on myself and just use a very bittersweet chocolate like 85% instead
To me that tiny amount of sugar in that percentage of chocolate is not going to make a huge impact!

Dates for the crust can be very expensive so I have used raisins instead!

Chocolate Raspberry Tart

The easiest of all my no bake desserts, it's simple, pure and unadulterated since it is not much more than a two ingredient chocolate ganache poured into a healthy nut filled tart shell!

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Prep Time 45

Total Time 45

Servings

Ingredients

For the Crust

⅓ cup Pumpkin Seeds
⅓ cup Pecans
⅓ cup Pistachios
¾ cup Oats
10 Dates
4 Tbs Vegan Butter

For the Filling

8 ounces Vegan Semi Sweet Chocolate (226g)
½ cup Plant Milk (118ml)
½ cup Your Favorite Jam

Instructions

First prepare the crust by combining the pumpkin seeds, oats, pecans & dates in a food processor until ground fine.
Add the melted vegan butter & then press the entire mixture into the bottom & up the sides of the un-greased but non stick tart pan with a removable bottom.
Spread the jam into the bottom of the crust & then freeze while you prepare the ganache.
In a small sauce pot combine the chopped chocolate & the plant milk
Stir constantly over a low heat until melted & smooth
Pour the ganache over top of the jam filled crust, refrigerate until set

Video

Notes

Rectangle tart mold is my preference for this one, but you can of course use a 7" round tart pan instead.