No-Bake Raspberry Chocolate Ganache Tart by @minimalistbaker

≈ 45 min

8 servings

🌴

180 g

Dates

🍫

28 g

Cocoa powder

🥜

170 g

Pecans

🫐

380 g

Raspberries

🌰

Cashew cream

🍫

260 g

Chocolate chips

🍦

5 ml

Vanilla

🫐

Fresh raspberries

  1. Soak
    • Raw cashews
    • Water

    Soak the raw cashews in hot water for 20 minutes, then drain them thoroughly.

  2. Process
    • Pecans
    • Medjool dates
    • Unsweetened cocoa powder

    Process the pecans, Medjool dates, unsweetened cocoa powder, and sea salt until the mixture clumps when pressed.

  3. Press
    • Cocoa powder

    Press the date-cocoa crust mixture firmly into the bottom and sides of a 9-inch tart pan.

  4. Freeze

    Freeze the crust for 15 minutes until firm.

  5. Combine
    • Raspberries
    • Maple syrup

    Combine 2 cups of raspberries and maple syrup in a small saucepan over medium heat.

  6. Whisk
    • Cornstarch
    • Water
    • Raspberries

    Whisk cornstarch with 3 tablespoons of water, then stir the slurry into the simmering raspberry mixture.

  7. Cook
    • Raspberries

    Cook the raspberry filling for 3 to 5 minutes until thick and jammy.

  8. Spread
    • Raspberries

    Spread the raspberry filling evenly over the chilled crust.

  9. Freeze

    Freeze the tart for 20 minutes until the raspberry layer is firm.

  10. Blend
    • Raw cashews
    • Full-fat coconut milk
    • Vanilla extract

    Blend the soaked cashews, full-fat coconut milk, and vanilla extract until completely smooth and creamy.

  11. Melt
    • Vegan dark chocolate chips

    Melt the vegan dark chocolate chips gently in a small saucepan over low heat.

  12. Blend
    • Vegan dark chocolate chips
    • Raw cashews
    • Full-fat coconut milk

    Blend the melted chocolate with the cashew cream until the ganache is glossy and fully smooth.

  13. Pour
    • Vegan dark chocolate chips

    Pour the chocolate ganache over the frozen raspberry layer and smooth the surface.

  14. Freeze

    Freeze the tart for at least 2 hours until the ganache is set.

  15. Dust
    • Cocoa powder
    • Raspberries

    Dust the tart with cocoa powder and decorate with the remaining 1 cup of fresh raspberries.

  16. Slice

    Slice the chilled tart into 10 portions and serve cold.

No-Bake Raspberry Chocolate Ganache Tart by @minimalistbaker

≈ 45 min

8 servings

🌴

180 g

Dates

🍫

28 g

Cocoa powder

🥜

170 g

Pecans

🫐

380 g

Raspberries

🌰

Cashew cream

🍫

260 g

Chocolate chips

🍦

5 ml

Vanilla

🫐

Fresh raspberries

Preparation Steps

  1. Step 1/16

    Soak the raw cashews in hot water for 20 minutes, then drain them thoroughly.

    🥜Raw cashews
    💧Water
    🥣Mixing bowl
    🧺Fine-mesh sieve

  2. Step 2/16

    Process the pecans, Medjool dates, unsweetened cocoa powder, and sea salt until the mixture clumps when pressed.

    🥜Pecans
    🌴Medjool dates
    🍫Unsweetened cocoa powder
    🧂Sea salt

  3. Step 3/16

    Press the date-cocoa crust mixture firmly into the bottom and sides of a 9-inch tart pan.

    🍰Tart pan

  4. Step 4/16

    Freeze the crust for 15 minutes until firm.

    🍰Tart pan

  5. Step 5/16

    Combine 2 cups of raspberries and maple syrup in a small saucepan over medium heat.

    🫐Raspberries
    🍁Maple syrup
    🍲Small saucepan

  6. Step 6/16

    Whisk cornstarch with 3 tablespoons of water, then stir the slurry into the simmering raspberry mixture.

    🌽Cornstarch
    💧Water
    🫐Raspberries
    🥣Mixing bowl
    🍲Small saucepan
    🥄Rubber spatula

  7. Step 7/16

    Cook the raspberry filling for 3 to 5 minutes until thick and jammy.

    🫐Raspberries
    🍲Small saucepan
    🥄Rubber spatula

  8. Step 8/16

    Spread the raspberry filling evenly over the chilled crust.

    🫐Raspberries
    🍰Tart pan
    🥄Rubber spatula

  9. Step 9/16

    Freeze the tart for 20 minutes until the raspberry layer is firm.

    🍰Tart pan

  10. Step 10/16

    Blend the soaked cashews, full-fat coconut milk, and vanilla extract until completely smooth and creamy.

    🥜Raw cashews
    🥥Full-fat coconut milk
    🍦Vanilla extract

  11. Step 11/16

    Melt the vegan dark chocolate chips gently in a small saucepan over low heat.

    🍫Vegan dark chocolate chips
    🍲Small saucepan
    🥄Rubber spatula

  12. Step 12/16

    Blend the melted chocolate with the cashew cream until the ganache is glossy and fully smooth.

    🍫Vegan dark chocolate chips
    🥜Raw cashews
    🥥Full-fat coconut milk
    🍦Vanilla extract
    🥄Rubber spatula

  13. Step 13/16

    Pour the chocolate ganache over the frozen raspberry layer and smooth the surface.

    🍫Vegan dark chocolate chips
    🍰Tart pan
    🥄Rubber spatula

  14. Step 14/16

    Freeze the tart for at least 2 hours until the ganache is set.

    🍰Tart pan

  15. Step 15/16

    Dust the tart with cocoa powder and decorate with the remaining 1 cup of fresh raspberries.

    🍫Cocoa powder
    🫐Raspberries
    🧺Fine-mesh sieve
    🍰Tart pan

  16. Step 16/16

    Slice the chilled tart into 10 portions and serve cold.

    🔪Knife

Composition

Ingredients

Types

Pantry, Fruit

Ingredients

Dates, Cocoa powder, Pecans, Raspberries, Cashew cream, Chocolate chips, Vanilla, Fresh raspberries

Notes

Dates (for the crust), Cocoa powder (for the crust, for dusting on top), Pecans (for the crust), Raspberries (for the jammy filling), Cashew cream (for the ganache top), Chocolate chips (melted, for the ganache top), Vanilla (for the ganache top), Fresh raspberries (for decorating)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Egg-Free

Calories

515 kcal

Macro nutrients

Protein: 7g, Total fat: 32g, Saturated fat: 14g, Carbohydrates: 56g, Fiber: 8g, Sugars: 39g

Nutritional Information

Minerals

Calcium: 65mg, Iron: 4.2mg, Magnesium: 105mg, Potassium: 390mg, Sodium: 85mg

Vitamins

Vitamin C: 11mg, Vitamin E: 1.5mg, Vitamin K: 7mcg, Folate: 28mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

10 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Tart pan, Small saucepan, Mixing bowl, Measuring cups, Measuring spoons, Rubber spatula, Fine-mesh sieve, Knife

Appliances

Food processor, Blender, Freezer, Stove

Type

Type

Type Of Dish

Dessert

Occasions

World Chocolate Day, Summer, Celebration, Dinner party, Holiday dessert

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Jammy, Dense, Crumbly, Smooth

Flavors

Chocolatey, Fruity, Tart, Sweet, Nutty, Rich, Cocoa

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Avoid warm conditions because the ganache softens), fridge : 5 days (Store in an airtight container,Keep chilled until serving), freezer : 60 days (Wrap tightly in plastic wrap and foil,Thaw in the refrigerator before serving)