Name: Vegan White Chocolate Raspberry Tart Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/2 cup rolled oats; 1/4 cup shredded coconut; 1/4 cup maple syrup; 1/4 cup melted coconut oil; 1/2 teaspoon vanilla extract; Pinch of salt; 1 1/2 cups vegan white chocolate chips; 1/2 cup full-fat coconut milk; 2 tablespoons coconut cream; 1 teaspoon lemon juice; 1 1/2 cups fresh raspberries; Additional raspberries for garnish

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If you’re in the mood for something decadently sweet yet fresh and delightfully dairy-free, let me introduce you to the Vegan White Chocolate Raspberry Tart. This stunner of a dessert pairs silky vegan white chocolate with juicy raspberries nestled on a golden almond and coconut crust. With each creamy, fruity bite, you’ll forget this showstopper is vegan and gluten-free—it’s just that good! Whether you’re celebrating a special occasion or simply spoiling yourself, this tart is always the right choice.

Vegan White Chocolate Raspberry Tart Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this Vegan White Chocolate Raspberry Tart is how each ingredient not only fits the plant-based bill but brings something special to the table. Think chewy oats, nutty almond flour, and rich coconut milk creating layers of flavor and texture you won’t forget.

Almond flour: This forms the base for a perfectly tender, nutty crust that also happens to be gluten-free.
Rolled oats: They add a lovely chew and rustic element to the crust, enhancing both flavor and structure.
Shredded coconut: For a naturally sweet, tropical note that works so well with white chocolate and berries.
Maple syrup: Sweetens the crust in a gentle, caramel-kissed way and helps everything hold together.
Melted coconut oil: Gives the crust its crisp texture and subtle richness—plus, it’s the secret to a gorgeous golden color.
Vanilla extract: Just a splash ties all those sweet, nutty flavors together.
Pinch of salt: Never skip this! Salt brings out the flavors in both the crust and the filling.
Vegan white chocolate chips: These melt into a dreamy, creamy filling—look for a good-quality vegan brand for best results.
Full-fat coconut milk: Essential for creating that signature silky texture in the chocolate ganache.
Coconut cream: Makes the filling ultra-rich and unbelievably smooth—don’t skimp!
Lemon juice: Just a touch brightens the filling and sharpens the raspberry flavor.
Fresh raspberries: The heroes of this tart—juicy, tangy, and gorgeously vibrant. Buy the best you can find!
Additional raspberries for garnish: Because you can never have too many berries on a Vegan White Chocolate Raspberry Tart!

How to Make Vegan White Chocolate Raspberry Tart

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) so it’s ready for your beautiful nutty crust. Meanwhile, gather all your ingredients; you’ll breeze through this recipe when everything’s measured and ready to go!

Step 2: Make the Crust

In a food processor, combine the almond flour, oats, shredded coconut, maple syrup, melted coconut oil, vanilla, and salt. Blend until you’ve got a mixture that sticks together when pressed between your fingers. Then, firmly press the mixture into the bottom and up the sides of your tart pan—really pack it in for a crisp base. Pop it in the oven and bake for 10 to 12 minutes, just until lightly golden. Let your tart shell cool completely to keep the filling luscious.

Step 3: Whip Up the White Chocolate Ganache

While your crust cools, make the dreamy filling. In a small saucepan, gently heat the coconut milk and coconut cream until just simmering. Take it off the heat and pour it right over your vegan white chocolate chips in a medium bowl. Let it sit for 2 to 3 minutes—that’s when the magic happens! Stir, stir, stir until smooth and glossy, then stir in the lemon juice to make the flavor pop.

Step 4: Layer the Raspberries

Scatter 1 1/2 cups of fresh raspberries across the bottom of your cooled crust. The way the berries peek through the filling later is just gorgeous. This layer also infuses every bite with a burst of bright, tangy juice.

Step 5: Fill and Chill

Pour the white chocolate ganache over the raspberry-lined crust, using a spatula to gently smooth the top. Now for the hardest part—refrigerating your Vegan White Chocolate Raspberry Tart for at least 3 to 4 hours. This sets the filling perfectly so you get the cleanest slices and smoothest texture.

Step 6: Garnish and Serve

Just before serving, crown your tart with extra fresh raspberries. If you want to go wild, sprinkle on chopped pistachios or other pretty toppings. Now slice, serve, and watch everyone swoon!

How to Serve Vegan White Chocolate Raspberry Tart

Garnishes

Pile on fresh raspberries, a few mint leaves, or a dusting of finely chopped pistachios for a pop of color and crunch. Even a light drizzle of extra melted vegan white chocolate makes this Vegan White Chocolate Raspberry Tart worthy of a celebration.

Side Dishes

Since this tart is rich, pair it with something refreshing—think a scoop of dairy-free lemon sorbet or a simple fruit salad with berries and citrus. For a brunch vibe, serve it alongside a lightly sweetened almond milk latte or herbal tea.

Creative Ways to Present

Cut the tart into tiny squares for an elegant dessert tray or serve individual slices with a dollop of coconut whipped cream. You can even layer slices into a parfait glass with more fresh raspberries and crushed pistachios for a show-stopping “deconstructed” tart presentation.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Vegan White Chocolate Raspberry Tart tightly in plastic or place in an airtight container—then keep it in the fridge. It stays delicious and creamy for up to 3 days, so you can sneak a slice whenever your sweet tooth calls!

Freezing

This tart freezes surprisingly well! Slice it first, then freeze the portions individually on a baking sheet. Once solid, transfer the pieces to a container or freezer bag. When you’re ready for a treat, just thaw in the fridge overnight.

Reheating

No need to reheat—just bring the Vegan White Chocolate Raspberry Tart out of the fridge about 10 minutes before serving to soften the chocolate and let the flavors shine. If you prefer it slightly warmer, a few seconds in the microwave is enough, but go gently to keep the filling silky.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain them well to avoid any extra liquid seeping into the tart crust—the result will still be wonderfully tangy and bright.

Are there alternatives to vegan white chocolate chips?

If you can’t find vegan white chocolate chips, look for vegan white chocolate bars and chop them up instead, or explore specialty vegan chocolate stores online for more options.

Can I make this tart nut-free?

Definitely! Swap the almond flour for sunflower seed flour or oat flour, and check that your chosen chocolate chips and coconut ingredients don’t have cross-contamination warnings for nuts.

What size tart pan works best?

A standard 9-inch tart pan with a removable base makes serving and slicing easy, but you can adapt to smaller pans or even mini tartlet pans for individual portions.

Can I prepare the Vegan White Chocolate Raspberry Tart ahead?

Yes! This tart actually tastes best after a few hours in the fridge, so it’s the perfect make-ahead dessert for celebrations or brunches.

Final Thoughts

From its nutty, crisp crust to that gloriously creamy filling and fresh burst of berries, the Vegan White Chocolate Raspberry Tart is a dessert you’ll want on repeat. Try it for your next get-together or as a treat for yourself—you’ll be amazed how quickly it disappears!

Vegan White Chocolate Raspberry Tart Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Indulge in the creamy sweetness of this Vegan White Chocolate Raspberry Tart. A crispy almond-oat crust cradles a luscious white chocolate filling, topped with fresh raspberries for a burst of fruity flavor. This dairy-free dessert is a perfect blend of textures and tastes, making it a show-stopping treat for any occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups almond flour
1/2 cup rolled oats
1/4 cup shredded coconut
1/4 cup maple syrup
1/4 cup melted coconut oil
1/2 teaspoon vanilla extract
Pinch of salt

For the Filling:

1 1/2 cups vegan white chocolate chips
1/2 cup full-fat coconut milk
2 tablespoons coconut cream
1 teaspoon lemon juice

For Assembly:

1 1/2 cups fresh raspberries
Additional raspberries for garnish

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). Blend almond flour, oats, shredded coconut, maple syrup, melted coconut oil, vanilla, and salt in a food processor until the mixture holds together. Press into a tart pan, bake until golden, and let cool.
Make the Filling: Heat coconut milk and coconut cream, pour over white chocolate chips, let sit, then stir until smooth. Add lemon juice.
Assemble the Tart: Layer raspberries on the crust, pour white chocolate filling over them, and refrigerate for 3-4 hours. Garnish with raspberries before serving.