chocolate raspberry tart


A gluten-free, refined-sugar-free, delicious Almond Chocolate Raspberry Tart made with a vegan almond crust and vegan dark chocolate cream. Use vegan white chocolate and make it a Vegan Chocolate Raspberry Tart!

Course Dessert
Cuisine International
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 pieces
Calories 367 kcal


  • 2.5 cups almond flour
  • 3 Tbsp flax meal
  • 1/3 cup coconut oil
  • 100 g white chocolate (necessary to hold crust together, vegan white chocolate for vegan)
  • 1 cup coconut cream (creamy part of refrigerated full fat can discarding the coconut water)
  • 100 g 70% dark chocolate
  • 200 g raspberries (rinsed and drained and dried)


  1. Whisk almond meal and flax meal together until flax meal is evenly distributed.
  2. Add melted coconut oil and mix until consistency gets sticky and it can easily be pressed into a tart pan.

  3. Place dough in the middle of a 8" or 9" separable tart pan and press down with your fingers until bottom and sides are evenly coated.

    (NOTE: Bake 10 minutes at 350F if you like a darker crust as in photos or leave as is for light curst as in video)

  4. Melt white chocolate in a double boiler and then pour onto crust and spread evenly on bottom and sides. Then freeze chocolate covered crust for 5-10 minutes or until chocolate hardens again.

  5. Melt dark chocolate, add coconut cream (see blog post for further explanation what exactly that is) and stir until well combined.

  6. Pour chocolate coconut cream into white chocolate almond crust then freeze again for 10-20 minutes or until filling is firm.

  7. Add raspberries & enjoy!

Nutrition Facts
Amount Per Serving
Calories 367 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 2mg1%
Sodium 10mg0%
Potassium 194mg6%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 8g9%
Protein 7g14%
Vitamin A 5IU0%
Vitamin C 5mg6%
Calcium 85mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.