Vegan Chocolate Raspberry Tart

Thanks to Vitamix for sponsoring this post. I was sent the Vitamix Ascent Series Blender for free in exchange for an honest review. The opinions below are my own.

Vegan Chocolate Raspberry Tart- this SUPER EASY tart is perfect for valentines day, NO BAKE, and something that everyone will enjoy!

Oh hey! Are you ready for Valentines Day? Me either. Luckily (and I really mean that), Mr. Britnell and I don’t really celebrate Valentines Day. It’s not because of anything mushy like “we think you everyday should be like Vday”. lol. No. It’s more just that we’re kind of lazy and neither of us seem to care much for the day. If he was super into it, then I might be too.

Instead, we use it as an excuse to treat ourselves to a fancy meal (which I think will be homemade this year) and usually Mr. Britnell buys me a plant. I do like flowers but would MUCH prefer a living plant. Uhm, have I told you about my current house plant obsession? It’s getting a little serious. I think we’re up to 42 house plants right now ????????????????

So yea, it’ll be a romantic evening in (and by that I mean we’ll make dinner and eat it on the couch in our pjs <<<<<which absolutely sounds like the BEST kind of night to me). We’ll light a candle, eat a dish which has yet to be agreed upon and DEVOUR this Vegan Chocolate Raspberry Tart! Gimme!!

Since this post is in partnership with Vitamix and their AWESOME new blender series, the Ascent Series, I wanted to tell you a little bit about it.

Vegan Chocolate Raspberry Tart- this SUPER EASY tart is perfect for valentines day, NO BAKE, and something that everyone will enjoy!

I’ve used a lot of blenders in my days but NONE of them compare to a Vitamix. It’s one of those thing where you think “Is it really worth the extra money?”. YES! Yes, it is. And their new Ascent series is amazing. It’s such a simple thing but my favorite thing about this blender is the digital screen. I love that it tells me how long I’ve had the blender running. I have my daily green smoothies down to an ART. I now know precisely how many seconds to blend for the most perfect and creamy smoothie.

Vegan Chocolate Raspberry Tart- this SUPER EASY tart is perfect for valentines day, NO BAKE, and something that everyone will enjoy!

It also has 10 speeds that make blending ANYTHING super easy. Seriously so in love. If you don’t have a Vitamix, you need to add it to the top of your wish list :) Maybe buy yourself one for valentines day :D

Vegan Chocolate Raspberry Tart- this SUPER EASY tart is perfect for valentines day, NO BAKE, and something that everyone will enjoy!

^^^^This beautiful and delicious Chocolate Raspberry Tart was made using the Vitamix Ascent. I love how easy their high speed blenders make pies and tarts like this. Dump all the ingredients into the blender, blend, pour into your crust, and freeze. DONE!

Vegan Chocolate Raspberry Tart- this SUPER EASY tart is perfect for valentines day, NO BAKE, and something that everyone will enjoy!

The chocolate drizzle is just extra but HIGHLY recommended because….chocolate :)

I hope that you have a very lovely weekend and eat lots of pie….er, tart! Pie, tart, kind of the same thing, right? Right?

Happy Friday, friends!

See How to Make the Tart:


Vegan Chocolate Raspberry Tart

  • Author: B. Britnell
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes


For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil, melted
  • 1 tablespoons pure maple syrup
  • Pinch course sea salt
  • 1/4 cup coconut sugar

For the filling:

  • 1 1/2 cups of cashews, soaked overnight
  • 1 cup of coconut cream*
  • 1/2 cup of maple syrup
  • 3 tablespoons of coconut oil- melted and cooled
  • 2 teaspoons of lemon zest
  • Juice of 1 lemon
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1 1/2 cups of raspberries, 1 cup for filling and 1/2 cup (cut in half) for adding in at the end PLUS more for topping if desired
  • 1 tablespoon of corn starch
  • optional for a pinker color: beet juice 1-2 tablespoons

For chocolate drizzle:

  • 1/2 cup of dark chocolate chips, melted


For the crust:

  1. In a medium bowl, mix together all of the crust ingredients until filly combined. It’ll be a little gritty.
  2. Pour the mixture into a tart pan (I used a large tart pan but you could also use 3-4 smaller ones). Spread the mixture out evenly and then using your hands, press in tightly into the bottom of the pan.
  3. Place in the freezer while you make the filling.

For the filling:

  1. Combine all of the ingredients in a high speed blender (reserving the extra 1/2 cup of raspberries for later).
  2. Blend on high for 1 minute or until the mixture is fully combined and creamy. If you weren’t able to soak your cashews overnight, it’ll be a little but gritty but still tasty!
  3. Pour the filling into the crust and spread out evenly.
  4. Evenly spread the extra halved raspberries on top of the tart and them gently press them into the filling. Using a rubber spatula, spread the filling evenly over top of the raspberries so that they get buried in the tart.
  5. Place the whole tart in the freezer for at least 2 hours but even as long as overnight.
  6. Take out of the freezer 30 minutes before serving.
  7. Drizzle the tart with the dark chocolate. I do this by putting the melted chocolate in a little baggie and cutting a small whole in one corner of the bag, pipe the chocolate over top of the tart.
  8. If desired, top with extra raspberries.
  9. Serve and ENJOY!!
  10. Store in fridge.


*I like to use coconut CREAM out of a can. If you can’t find one that says “cream” then full fat coconut milk works just as well. You’ll want to put it in the fridge for a bit and when you go to use it, scrap the top, solid part off the top and use that (don’t use the liquid at the bottom)

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2 comments on “Vegan Chocolate Raspberry Tart”

  1. This tart is stunning, girl! I have been lusting over getting a Vitamix for so long- someday, someday. Also, please teach me your ways with house plants because I seem to kill all of mine :(
    Happy Valentines! xo

  2. I made this INCREDIBLE tart for Valentine’s Day last week, and it was absolutely positively delectable! Both my vegan boyfriend and I were beyond thrilled with the outcome. I only made a couple of changes for dietary purposes, and maybe this will help others!

    – I used walnuts instead of cashews, since I unfortunately cannot have cashews (low-FODMAP). The tart was still amazing, but probably not as smooth as it would’ve been with cashews. I used the exact amount of walnuts that was called for cashews, and didn’t run into any trouble. I also did not need to soak the walnuts.
    – I used a blend of gluten-free flours found in a baking mix for the crust, and that worked just fine.
    – I apparently only had 1 cup of flour left, so I made up for the rest by using 1/3 cup of coconut flour.
    – I used thawed frozen raspberries for the filling, and it totally worked out! I definitely suggest thawing and not using totally frozen raspberries for this treat. It was a little more difficult using the thawed berries to press into the tart, but it still worked! Just be aware that it’ll be a liiiittle messy if you choose to press in thawed berries.

    And that’s it! I highly HIGHLY recommend this tart to any vegan and/or gluten free baker, and if you’re low-FODMAP like me, then just use walnuts instead of cashews and you’re golden!