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Chocolate Raspberry Tarts

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 6 mini tarts 1x
  • Category: tart
  • Method: no bake
  • Cuisine: american
  • Diet: Vegan


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!



Granola Crumb Crust

  • 8oz (225g) plain granola
  • 2 tbsp (18g) coconut sugar
  • 1/4 cup (50g) coconut oil, melted

Chocolate Raspberry Filling


For the crusts:

  1. Preheat the oven to 350°F.
  2. In a food processor, grind the granola and coconut sugar together to fine crumbs. 
  3. Add the coconut oil, and continue processing to a wet sand consistency.
  4. Pressed into the bottom and sides of six mini tart pans (alternatively you can make these as bars in an 8×8″ square pan).
  5. Bake the crusts for 12-14 minutes at 350°F until just golden around the edges.
  6. Cool, while you prepare the filling.

For the filling:

  1. Melt the chocolate chips.
  2. Blend the Chocolate SunButter, coconut milk, melted chocolate, vanilla, and salt until very smooth.
  3. Play 4-5 raspberries in each crust and press/smash them lightly.
  4. Pour the chocolate filling over top of the raspberries, generously filling each tart.
  5. Refrigerate overnight (or at least 4 hours).
  6. Top with drizzles of Chocolate SunButter, more fresh berries, chocolate shavings, etc. before serving.

Keywords: gluten free, dairy free, easy, no bake, summer, berry, healthy, granola, cream