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Vegan No-Bake Raspberry Tart

Vegan No-Bake Raspberry Tart

Featuring our favourite summer berries... Raspberries. These bright, sweet and fresh beauties are the perfect addition to your summer family dinner night! With a crust that is fluffy and buttery, a filling that is tender and fruity and white chocolate hearts on top for a delightful crunch, you will surely please and be pleased with these amazing tarts!

Yields 2 raspberry tarts
30 minutes to make.

225 grams of your fave vegan cookies
4 pieces of Smartbite crispbreads
1/2 cup vegan butter, ghee or extra virgin coconut oil

2 cups raspberries (we recommend using fresh raspberries but you can also sub frozen ones)
1 tbsp chia seeds (optional)
150 grams vegan white chocolate
4 pieces ricecakes
50 grams vegan white chocolate
Fresh fruit (we used raspberries, lemon and red currants)

Prepare crust by adding cookies and quinoa crispbreads to a food processor and pulsing for about 30 seconds to combine. You’re looking for a fine meal.
Next, add vegan butter or coconut oil and pulse again until a dough forms.
Transfer crust to the greased tart and use clean hands to evenly distribute.
Line a standard pie or tart pan, or several 4 3/4-inch tart pans with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn't have to be perfect. Set in freezer to chill.

Add the raspberries to the pot set over medium heat and cook until very bubbly. Then reduce heat to low and continue simmering to thicken. Turn off heat, add vegan white chocolate and chia seeds (optional). Use hand mixer to blend on high until very creamy and smooth scraping sides as needed.

Remove crust from freezer and top with raspberry filling. Chill to set – at least 2 - 4 hours.
Use small heart cookie cutters to cut out hearts from rice cakes. Melt vegan white chocolate in a saucepan and coat mini rice cake hearts in it. Set aside.
Top with fruit + white chocolate rice cake hearts just before serving.

This recipe was sourced from

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