This Vegan White Chocolate Raspberry Tart is pure, elegant indulgence in every blissful bite! With a dreamy no-bake white chocolate filling nestled inside a crunchy graham cracker crust and topped with vibrant, juicy raspberries, it’s astonishingly easy to whip up. Every component, from the luscious vegan chocolate to the fresh berries, delivers the perfect balance of rich, tangy, and sweet. If you’ve been searching for a showstopping dessert that no one will believe is plant-based, this tart will quickly become a go-to favorite!
Ingredients You’ll Need
All you need are a handful of classic vegan staples and one or two glorious specialty items. Each ingredient in this Vegan White Chocolate Raspberry Tart plays a starring role, whether it’s adding creaminess, crunch, or that irresistible tart pop of berry flavor.
- Raw cashews: Soaked cashews create the rich and silky base of the filling, ensuring it’s decadently creamy without dairy.
- Canned coconut cream: Coconut cream adds luscious fat and smooth texture; the result is pure velvet.
- Maple syrup: This plant-based sweetener brings gentle caramel notes that highlight the raspberry and white chocolate flavor.
- Vanilla extract: A splash of vanilla bumps up the aroma and rounds out all the flavors beautifully.
- Salt: Just a pinch really makes the sweet flavors shine and keeps the tart from being cloying.
- Vegan white chocolate chips: When melted, these chips add that signature creamy sweetness unique to white chocolate.
- Graham cracker crumbs (vegan): These form the crunchy crust, a classic contrast to the creamy filling.
- Coconut oil (melted): Acts as the binder in the crust and keeps it rich and delicious, with a subtle tropical note.
- Fresh raspberries: Jewel-bright berries give a tart burst and beautiful color to each slice—true showstoppers!
How to Make Vegan White Chocolate Raspberry Tart
Step 1: Prepare the Crust
Start by mixing your graham cracker crumbs and melted coconut oil in a medium bowl until everything looks like wet sand. This step is key for that perfect crunchy crust—a sturdy foundation that holds together but melts in your mouth. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. This is your chance to get hands-on: make sure the crust is even and well-packed for beautiful, crisp edges. Pop the crust in the freezer to firm up while you work on the dreamy filling.
Step 2: Blend the Silky Filling
Once your crust is chilling, grab a high-speed blender and add the soaked, drained cashews, coconut cream, maple syrup, vanilla, and salt. Blend until absolutely smooth: this can take a minute or two depending on your blender, and you want it ultra-creamy. If needed, stop and scrape down the sides to catch any stray bits of cashew. The filling should look like a decadent, pourable custard—no graininess or chunks.
Step 3: Add the Vegan White Chocolate
Next, melt your vegan white chocolate chips (a microwave in short bursts, or a double boiler both work well), and pour the melted chocolate into your creamy cashew mixture. Blend again until everything is seamlessly combined. This decadent step transforms the filling into a rich, sweet, and impossibly smooth mousse that tastes just like classic white chocolate—without a hint of dairy!
Step 4: Fill the Crust
Take the tart crust out of the freezer, and pour in your blended white chocolate filling. Use a spatula to smooth the top, making sure to reach every edge for a picture-perfect finish. This is the moment where patience pays off, as an even layer means gorgeous, clean slices later on.
Step 5: Raspberry Topping Magic
Carefully arrange the fresh raspberries right on top of the filling, gently pressing them in so they stay put. Go as artful or as rustic as you like: circles, rows, or a heap for that “just-picked” vibe. The raspberries not only look stunning but bring an irresistible tang to every bite.
Step 6: Chill and Set
Place the tart in your refrigerator and let it set for at least 4 hours. If you can resist, overnight is even better. This crucial step allows the filling to firm up just enough to slice beautifully, yet stay creamy and sumptuous. When chilled, everything melds together with that classic tart-like texture—smooth, creamy, and completely irresistible!
How to Serve Vegan White Chocolate Raspberry Tart
Garnishes
A dusting of powdered sugar right before serving gives this Vegan White Chocolate Raspberry Tart an extra elegant touch. For a restaurant-worthy presentation, shave a few curls of vegan white chocolate over the top or scatter a few mint leaves for a fresh pop of green that makes those raspberries look even more vibrant.
Side Dishes
Because this tart is so decadent, it’s absolutely lovely next to lighter fare—think a fresh fruit salad, a crisp glass of sparkling lemonade, or even an almond milk latte for afternoon tea. For a celebratory meal, serve small slices with other mini vegan desserts to create a sampler platter everyone can nibble from!
Creative Ways to Present
Slice the Vegan White Chocolate Raspberry Tart into elegant wedges for a classic look, or use a round cutter for individual mini tartlets at your next party. You could also serve deconstructed slices with a swirl of vegan whipped cream and extra fresh berries alongside, turning dessert into a stunning plated experience.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan White Chocolate Raspberry Tart? Lucky you! Simply cover the tart pan tightly with plastic wrap or a reusable lid and store it in the refrigerator. This dessert will stay fresh and delicious for up to 4 days, making it perfect for make-ahead entertaining or snacking on the go.
Freezing
If you want to stash some slices for a later treat, the tart freezes beautifully. Before garnishing, wrap individual slices tightly with plastic wrap and then foil, or seal the entire tart (without berries for best results) in an airtight container. Freeze for up to 1 month; thaw overnight in the fridge before serving and add fresh raspberries right before eating.
Reheating
This tart is at its best served chilled, so no reheating is needed! If you prefer a softer texture, let a slice sit at room temperature for 20-30 minutes. The filling will become even silkier, and the chocolate flavors will bloom beautifully.
FAQs
Can I make this Vegan White Chocolate Raspberry Tart nut-free?
Absolutely! Simply substitute the cashews with an equal amount of silken tofu. This swap creates an equally creamy filling that’s perfect for nut-free households while maintaining the luscious texture.
Can I use frozen raspberries instead of fresh?
Yes, you can! Just thaw the frozen raspberries, then pat them completely dry with paper towels to avoid excess moisture pooling on your tart. The tartness and color remain vibrant either way.
Do I have to chill the tart for a full 4 hours?
For the best structure and easiest slicing, give your Vegan White Chocolate Raspberry Tart a minimum of 4 hours in the fridge. If you’re short on time, 2–3 hours might be enough, but the texture won’t be quite as firm and set.
What kind of vegan white chocolate chips work best?
Look for high-quality vegan white chocolate chips made with cocoa butter (not palm oil) for a creamy, authentic flavor. Brands can vary, so choose one you enjoy snacking on by itself for the best tart results!
Can I make this ahead for a party?
Yes! The Vegan White Chocolate Raspberry Tart is actually ideal for making ahead. Prepare it the night before, and add any garnishes or extra berries right before serving for the freshest presentation.
Final Thoughts
Truly, nothing wows like a beautiful Vegan White Chocolate Raspberry Tart. Each bite is a celebration of color, texture, and irresistible flavor, proving you don’t need dairy or eggs for a decadent dessert. Gather your favorite people and share the joy—let this lovely tart become a tradition in your kitchen!
Print
Vegan White Chocolate Raspberry Tart Recipe
- Total Time: 20 minutes (plus chilling)
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of this Vegan White Chocolate Raspberry Tart. A luscious blend of vegan white chocolate, velvety cashews, and fresh raspberries nestled in a golden graham cracker crust. This no-bake dessert is a perfect harmony of sweet and tart flavors, sure to impress vegans and non-vegans alike.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (use vegan variety)
- 1/4 cup coconut oil, melted
For the Filling:
- 1 1/2 cups raw cashews, soaked in hot water for 1 hour and drained
- 1/2 cup canned coconut cream
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup vegan white chocolate chips, melted
For Topping:
- 1 1/2 cups fresh raspberries
Instructions
- Prepare the Crust: Mix graham cracker crumbs and melted coconut oil in a medium bowl until combined. Press into a 9-inch tart pan, forming the crust. Freeze to set.
- Make the Filling: Blend soaked cashews, coconut cream, maple syrup, vanilla, and salt until smooth. Add melted white chocolate, blend until creamy. Pour into chilled crust.
- Add the Topping: Arrange raspberries over the filling, pressing lightly. Refrigerate for at least 4 hours to set.
- Serve: Slice and enjoy chilled.
Notes
- For a nut-free version, replace cashews with an equal amount of silken tofu.
- Use thawed and patted-dry frozen raspberries to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
