Can I use frozen raspberries instead of fresh?

Yes—frozen raspberries work perfectly and are often more economical. Thaw them before blending into the purée, and drain excess liquid to prevent a soggy filling.

What can I use instead of cashews if I have a tree nut allergy?

Sunflower seed butter or tahini can replace raw cashews in the ganache layer. Use the same quantity and adjust water slightly if the consistency differs.

How far ahead can I make this tart?

Assemble up to 2 days ahead and refrigerate covered. The tart keeps best chilled and can be served cold or at room temperature for 30 minutes before serving.

Is this tart nut-free?

No—it contains pecans and cashews. For a nut-free crust, the recipe suggests trying oats, though it hasn't been officially tested.

Can I scale this recipe for a larger tart pan?

Yes, scale all ingredients proportionally. A 10-inch tart will need roughly 1.5× the recipe; adjust baking time if using a different tart size and check ganache consistency.

Vegan Raspberry Chocolate Ganache Tart (Gluten-Free)

Name: Vegan Raspberry Chocolate Ganache Tart (Gluten-Free)
Prep time: 3 h 30 min
Cook time: 10 min
Total time: 3 h 40 min
Yield: 12 servings
Cuisine: Gluten-Free
Ingredients: 1 heaping cup medjool dates, pitted; 1 ½ cups raw pecans ((if nut-free, you could try using oats, but we haven’t tested it)); 1/3 cup cacao or cocoa powder ((unsweetened)); 1/4 tsp sea salt; 2 cups raspberries, frozen or fresh; 2 Tbsp maple syrup; 2 Tbsp chia seeds; 1/2 cup raw cashews*; 1 ½ cups semisweet chocolate chips ((we like Enjoy Life brand)); 1 cup filtered water; 1 tsp vanilla extract; 1 cup fresh raspberries; Dusting of cocoa powder; Flaky sea salt ((such as Maldon))

CookOSBeta

Vegan Raspberry Chocolate Ganache Tart (Gluten-Free) | CookOS

Ingredients

1 heaping cup medjool dates, pitted
1 ½ cups raw pecans ((if nut-free, you could try using oats, but we haven’t tested it))
1/3 cup cacao or cocoa powder ((unsweetened))
1/4 tsp sea salt
2 cups raspberries, frozen or fresh
2 Tbsp maple syrup
2 Tbsp chia seeds
1/2 cup raw cashews*
1 ½ cups semisweet chocolate chips ((we like Enjoy Life brand))
1 cup filtered water
1 tsp vanilla extract
1 cup fresh raspberries
Dusting of cocoa powder
Flaky sea salt ((such as Maldon))

14 Ingredients

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Instructions

1
If using a traditional 9-inch pie pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using a 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).
2
Prepare your dates and cashews by placing in separate bowls and pouring boiling water over each. Set aside to soften uncovered.
3
CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.
4
Transfer crust mixture to your pie or tart pan and use clean hands to press it evenly across the bottom and sides of the pan. Transfer to the freezer to set.
5
RASPBERRY FILLING: To a small saucepan, add raspberries and maple syrup and place over low heat. Use a wooden spoon to break the raspberries apart while they heat, cooking until fragrant and lightly simmering — about 5 minutes. Transfer the mixture to a heat-proof blender and blend until smooth. Pour the raspberry purée over a fine mesh strainer and use a spatula to strain the seeds out. If you are short on time you can skip straining the seeds — your tart will just have a bit more crunch. Once strained, mix the chia seeds into the raspberry purée. Let cool.
6
Once the raspberry purée is cool, remove the tart shell from the freezer and spread the raspberry purée evenly over the crust. Place the tart back in the freezer for at least 30 minutes for the raspberry purée to set. Once the raspberry purée is set (touch it to see — it shouldn’t get on your fingers!), leave it in the freezer while you make the ganache.
7
GANACHE: Add chocolate chips to a medium-sized bowl and set aside. Then drain your soaked cashews and blend them with 1 cup (240 ml) of filtered water to make cashew cream (amount as recipe is written // adjust if altering batch size). Ensure it’s blended until completely smooth so there are no bits of cashews.
8
Transfer the cashew cream to a small saucepan and heat on the stove over medium-low heat, stirring constantly. As soon as the cashew cream begins to thicken (about 2 minutes), turn the heat off and pour the cashew cream over the chocolate chips. Cover and let sit for 2 minutes to melt the chocolate.
9
Whisk the cream and chocolate together until smooth, then add vanilla and stir once more. If for some reason the chocolate isn’t completely melted, microwave in 20-second increments and stir until smooth and melted.
10
Remove the tart from the freezer and pour chocolate ganache over the top of the raspberry layer. Smooth over the top layer of chocolate and place in the freezer to set for at least 3 hours or overnight.
11
Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan, simply lift tart out of the dish and slice to serve. Option to decorate the top with extra raspberries, an extra dusting of cocoa, and/or flaky sea salt such as Maldon.
12
Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.