Chocolate Raspberry Tarts

Fresh juicy raspberries blanketed in decadent dairy-free chocolate cream all nestled inside a buttery gluten-free granola crumb crust – the easiest no-bake summer dessert!

SPONSORED BY SUNBUTTER

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This is one of those recipes that’s an easy YES, you can’t go wrong with berries plus chocolate. Especially delicious in the summer months when berries are in-season sweet, but smooooooooth chocolate, a pop of juicy fruit, and a crunchy contrasting crust always hits the spot for me. They’re 10-ingredient easy, so so dreamy, and currently all I’m craving for dessert.

How To Make Dairy-Free Chocolate Raspberry Tarts

The only baking involved is twelve-ish minutes to crisp up those crusts, and most of the “work” just involves hitting buttons on your blender. Let’s do this.

Gluten-Free Granola Crumb Crust

I will never stop shouting about how AMAZING granola is for making crumb crusts without graham crackers – a little more wholesome and easily gluten-free too. But the texture and flavor is so reminiscent of a graham cracker crust with just the right amount of crumble and just the right buttery-ness. And you only need three ingredients to make it:

• granola – plain or vanilla is best (you could even make your own!)
• coconut sugar – optional, but makes it more graham cracker-ish
• coconut oil – or melted dairy-free butter

This crust is very simple to make, but one very important step is grinding the granola and sugar alone BEFORE adding the oil. If you combine everything from the start, you will never get the fine crumb texture we are looking for here. A food processor works best, and if you don’t have mini tart pans you can make chocolate raspberry BARS instead by using an 8×8″ baking pan.

Dairy-Free Chocolate Cream No-Bake Filling

Now that the crumbly shell is prepped, baked, and cooling, it’s time for the decadent part! I could not be more in love with chocolate cream. It’s perfectly sweet, smooth as can be with this incredible pudding-meets-fudge texture, and made from just 5 delicious ingredients. I am very much not a fan of the word “mouthfeel”, but the sometimes you gotta say it because the mouthfeel of this filling is pure perfection.

While these tarts do need to be served chilled, they can easily hang out at room temperature for 30 minutes or so without becoming too soft or melty. I could ramble on and on about this dreamy stuff, but let’s get down to what is in it:

• Chocolate SunButter. When we’re starting with Chocolate SunButter, of course the end result is going to be unbelievably dreamy! This seed butter is so good (too good honestly, it’s not fair) just with a spoon, so blended into a no bake tart it adds so much delicious flavor and so much smoothness.
• Coconut milk. The canned kind, but you can shake up that can before using. I haven’t tested with any other milks, but a lower fat option could work.
• Semi-sweet chocolate chips. Melted, cooled briefly, then blended in. You could use a darker chocolate as well.
• Vanilla and salt. And that’s it! So easy!

Assembling The Chocolate Raspberry Tarts

I considered making a raspberry compote and layering that into the bottom of each tart. I considered using raspberry jam from a jar, but I thought it might be too sweet. I considered freeze dried raspberries on top, or even blending a separate raspberry cream. But in the end, I decided to go with simplicity – fresh whole raspberries buried underneath all that decadent chocolate. It was the right decision. Very very right.

Not only is it easy and saves that’s another step of prep work, but the sweet-tart flavor of the berries pops through so beautifully in each bite, and the little juicy pockets are a yummy contrast to the smooth chocolate all around them. Smallish berries are ideal, you don’t want the poking at the top of the chocolate, but you can also give them a light smush if necessary before pouring the filling in. This is one occasion where I would not recommend using frozen berries, they will release too much juice and mess up the chocolate filling.

For the toppings, I did a drizzle of Chocolate SunButter (thinned out with a little coconut oil + microwaving for 30 seconds), bits of frozen raspberry “crumbles”, and a sprinkle of shaved dark chocolate. But dress them up however you like!

More Chocolate + Raspberry Recipes You’ll Love

• Raspberry Chocolate Chip Bundt Cake
• Raspberry White Chocolate Cookie Bars
• Dark Chocolate Raspberry Cookie Dough
• Raspberry Glazed Chocolate Donuts

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