No Bake Chocolate Raspberry Tart

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No Bake Chocolate Raspberry Tart

Course Dessert


  • 22 chocolate sandwich cookies
  • 1/4 cup melted nondairy butter or coconut oil
  • 2 13.5 oz cans full-fat coconut milk use only the top layer of fat/cream, or 1 cup heavy cream
  • 1/2 cup Domino®️ Golden Sugar
  • 12 oz semisweet chocolate chopped
  • 1/4 teaspoon salt
  • 1 pint fresh raspberries


  • Toss the cookies and melted butter into a food processor, give it a whirl until you have a fine crumb mixture.
  • Press that delightful crust into a 9-inch tart pan with a removable bottom, and pop it into the freezer.
  • Grab the creamy top layer from both cans of coconut milk.
  • Combine the coconut cream and sugar in a small saucepan over medium heat. Heat until the sugar dissolves, stirring often, and the mixture just starts to simmer.
  • In a large bowl, place the chopped chocolate and salt. Pour the hot coconut milk mixture over the chocolate, cover with a clean towel, and let it chill for 2 minutes until the chocolate melts. Then whisk it until it’s silky smooth.
  • Pour this decadent filling into the waiting crust. Crown it with fresh raspberries, gently nestling them into the filling.
  • Pop it back into the fridge for 4 hours to let the magic happen. After that, slice it up and savor the deliciousness!

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