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Chocolate Raspberry Ganache Tart

timerPrep Time: 30 minutes plus 3-4 hours chilling

groupsServes: 10-12 People

This tart is rich, decadent and indulgent yet is made from good for you vegan and gluten-free ingredients and it’s no-bake. It makes the perfect dessert for Mother’s Day and all year round. A cocoa nutty date base filled with juicy raspberries and a luscious 2-ingredient chocolate ganache all topped with whipped cream and fresh berries.


For the base

1 cup dates, pitted weight

1 ⅓ cups oats

⅔ cup hazelnuts (or other nuts)

½ cup cocoa powder

2 tbsp coconut oil, melted


For the filling

12-14 raspberries

2 ⅓ Divine Dark Chocolate with Raspberries bars

1 cup coconut cream*

*you can either buy a can or carton of pure coconut cream, or chill 1-2 tins of full-fat coconut milk in the fridge overnight and then scoop off the solid cream part and weigh out 1 cup.

For the topping

Whipped dairy-free cream

Extra raspberries

Chopped chocolate


Step 1

Make the base: grease and line the base of a loose-bottomed 8" round baking pan. Soak the dates in boiling water for 10 minutes and then drain. Add the oats and hazelnuts to a food processor and blitz to a fine meal. Now add in the cocoa powder and pulse to combine. Pour in the drained dates, melted coconut oil and salt and pulse to reach a sticky mix that holds together when pressed between your fingers. Pour into the dish and use your hands to make an even base and work your way up the sides of the dish, too.

Step 2

Fill the base with the raspberries and transfer to the fridge.

Step 3

Chop the chocolate for the filling very small and add to a heat-proof bowl. Melt the coconut cream in a saucepan until warmed through but do not let it boil. Pour over the chopped chocolate and leave for 5 minutes. Now whisk until smooth.

Step 4

Pour the ganache mix over the raspberry tart base and smooth over the top. Transfer to the fridge to set for 3-4 hours or overnight.

Step 5

When ready to serve, remove the tart from the tin, top with the whipped cream, extra raspberries and chopped chocolate and slice with a sharp knife.

Step 6

Keep leftovers in a sealed container or a covered plate in the fridge for up to 1 week or in the freezer (without the cream topping is best) for 1 month.

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