This luscious No-Bake Chocolate Tart With Almond Cream And Raspberries is perfect for any occasion!
I love tarts, and my annual birthday request is to have “the best tart ever.” I find cakes to be too heavy, dense, and impossible to finish before I’m sick of the flavor. Tarts, on the other hand, tend to be light, airy, and have the most delectable textures between the silky cream and the crunchy crust!
This tart is a perfect example; its rich, nutty crust is made from chocolate almonds and dates, which provides the perfect base for a velvety almond cream, lightly sweetened with vanilla. Topped with juicy, fresh raspberries, this tart is as stunning as it is delicious. It’s a true showstopper for any occasion! Whether I’m hosting a summer soirée or craving a simple dessert I can pull from the freezer at a moment’s notice, this recipe checks all the boxes.
My tart is naturally gluten-free and dairy-free, making it a versatile treat for a variety of dietary preferences. With minimal prep and no oven required, it’s my ultimate no-fuss dessert that still feels fancy.
Is This No-Bake Chocolate Tart With Almond Cream And Raspberries Healthy?
While it feels like a decadent treat, this tart is packed with wholesome ingredients. The almonds provide healthy fats and protein, and the dates are full of fiber and essential nutrients, while also being a natural source of sweetness. The unsweetened almond milk and coconut sugar ensure a lighter, more nutritious filling without sacrificing flavor.
No Oven, No Stress
No-bake recipes are a game changer for me, especially when the summer heat makes turning on the oven unthinkable! This tart comes together effortlessly; just press the crust into the pan, blend up the creamy filling, and let the freezer do the rest. I always prepare it the night before and wake up to a chilled, ready-to-serve dessert that’s bound to impress!
To ensure the crust holds together beautifully, I make sure to process the almonds and dates thoroughly until they form sticky crumbs. Press the mixture firmly and evenly into the pan, paying extra attention to the edges for a sturdy base. This is also a good time to inspect your crust for any cracks or holes that can be filled in with more crust before it sets. With these tips, you’ll have a perfectly structured dessert that’s both gorgeous and practical.
How To Make Ahead And Store
This is my go-to make-ahead dessert for upcoming events! Just store the tart in an airtight container in the freezer for up to 2 weeks, and thaw it in the refrigerator or at room temperature for about 10 minutes before serving.
Serving Suggestions
Because I absolutely love raspberries, I like to lean into the raspberry aspect of this no-bake tart even more. Decorate your tart with Raspberry Curd and these Chocolate-Covered Raspberries for the ultimate treat. Or go more chocolaty with this Chocolate Buttercream Frosting! If you’re celebrating something, you can also serve this tart alongside a few Peach Martinis With Raspberry or this Blended Raspberry Mojito With Muddled Blueberries.
Ingredients
For The Crust:
- 1 cup roasted dark chocolate almonds (5 oz)
- 3/4 cup dates (110g) roughly chopped, lightly packed
For The Cream:
- 1/2 cup roasted sea salt almonds (80g)
- 1/4 cup + 3 tablespoons unsweetened vanilla flavored almond milk
- 1/2 tablespoon coconut sugar
- 1/4 teaspoon vanilla extract
- 1 pinch sea salt
For Decorating:
- Fresh raspberries
- Cocoa powder optional
Instructions
- Place the sea salt almonds (for the cream) in a large bowl and cover with water. Cover the bowl and refrigerate for at least 10 hours or overnight.
Make The Crust:
- Line an 8-inch tart pan with a removable bottom with parchment paper. Set aside.
- Place the dark chocolate almonds in a small food processor (about 3 cups capacity) and process until they form small crumbs.
- Add the chopped dates and continue processing until the mixture comes together and forms large crumbs.
- Transfer the crust mixture into the prepared tart pan. Press it evenly into the pan, leaving a generous lip around the edges to ensure the crust doesn’t break when sliced. This step may take a little time, but pressing firmly ensures a sturdy crust.
- Cover the tart pan and place it in the freezer for at least 30 minutes.
Make The Almond Cream:
- Drain the soaked sea salt almonds and place them in a small food processor (about 3 cups capacity).
- Add the almond milk, coconut sugar, vanilla extract, and a pinch of sea salt.
- Blend until the mixture is smooth, thick, and creamy. This may take a few minutes, so be patient.
Assemble The Tart:
- Remove the crust from the freezer. Spread the almond cream evenly over the crust.
- Line the edge of the tart with fresh raspberries for decoration. Cover the tart and return it to the freezer for at least 30 minutes to set.
- If desired, when ready to serve, dust the top with cocoa powder. Let the tart thaw at room temperature for about 10 minutes before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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