Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 servings
This decadent dairy-free chocolate raspberry tart features a crispy Oreo crust filled with silky chocolate ganache and fresh raspberries. Perfect for Valentine’s Day or any special occasion, this stunning dessert tastes just like the ones from a fancy bakery but is surprisingly easy to make at home.
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For the crust:
- 24 oreos – 1 1/2 cups oreos cookie crumbs
- 6 tablespoons dairy free butter
For the filling:
- 1/2 cup raspberry jam
- 12 ounces dark/semi-sweet chocolate chips
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 pinch coarse or sea salt
For topping:
- 2 pints fresh raspberries
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Bake the crust. Preheat oven to 350˚F. In the bowl of a food processor, blend the cookies to a fine crumb. Transfer to a mixing bowl and mix Oreo cookie crumbs with melted dairy free butter until evenly combined. Then, press the mixture into an even layer of a tart pan, making sure to create edge along the sides. Bake the tart shell for about 8-10 minutes. Remove from the oven and allow the crust to cool completely before filling.
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Make the ganache. Place chocolate and coconut milk in a large mixing bowl. Microwave for 45 – 60 seconds and then stir to combine. If chocolate hasn’t finished melting, continue to microwave in 15 – 30 second intervals until almost melted. Stir until chocolate is smooth.
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Layer the filling. Spread the raspberry jam in a thin layer over the prepared crust and top with warm ganache. Allow the ganache to cool for about 5 minutes before arranging the raspberries in your desired pattern.
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Chill before serving. Place the tart in the refrigerator until set, at least 1 hour. When ready to serve, remove the tart and let it warm on the counter for about 15 minutes before slicing.
Calories: 429kcal Carbohydrates: 51g Protein: 4g Fat: 24g Trans Fat: 0.1g Cholesterol: 2mg Sodium: 147mg Fiber: 8g Sugar: 30g Vitamin C: 22mg
