No Bake Raspberry Tart

This No Bake Raspberry Tart is a stunning, refreshing dessert that combines a rich cacao hazelnut crust with a creamy raspberry filling and a naturally sweet chia jam. Perfect for warm days, this no-bake treat is simple, wholesome, and bursting with berry flavor.

Why You’ll Love This Recipe

This No Bake Raspberry Tart is the ultimate combination of indulgence and simplicity. It’s naturally sweetened, requires no oven, and is perfect for both beginners and experienced home bakers. The creamy texture paired with the nutty crust and tangy raspberry layers makes it a family-friendly dessert that feels elegant yet effortless.

Ingredients

Hazelnut Cacao Crust

• 2 cups roasted hazelnuts
• Pinch salt
• ¼ cup cacao powder
• 200g soft dates (pitted)
• 1 tsp vanilla extract

Raspberry Chia Jam

• 1 cup raspberries
• 2 Tbsp water
• 2 Tbsp chia seeds

Raspberry Cream Filling

• 2 cups raw cashews (soaked 4 hours)
• ¼ cup maple syrup
• 1½ cups raspberries
• 1 Tbsp lemon juice
• 2 Tbsp coconut or almond milk
• 3 Tbsp melted cacao butter
• Optional: freeze-dried berry powder or rose powder

To Serve

• Fresh berries
• Edible flowers or rose petals
• Chocolate

Instructions

1. Grease a tart tin with a removable base and set aside.
2. In a food processor, blend hazelnuts, salt, and cacao until crumbly.
3. Add dates one at a time along with vanilla extract. Blend until the mixture holds together.
4. Press the mixture firmly into the tart tin to form the crust. Freeze for 30 minutes.
5. For the jam, heat raspberries and water over low heat until softened.
6. Stir in chia seeds and cook for 5 minutes, stirring regularly. Mash slightly and cool.
7. Drain cashews and blend with maple syrup, raspberries, lemon juice, milk, and cacao butter until smooth and creamy.
8. Remove crust, spread the chia jam evenly, then pour the cream filling over it.
9. Smooth the top and refrigerate for at least 6 hours or overnight.
10. Before serving, decorate with fresh berries and chocolate.

This No Bake Raspberry Tart is best served chilled for the perfect texture.

Tips & Tricks

• Soak cashews well for a silky smooth filling
• Use Medjool dates for better texture and sweetness
• If the crust is too dry, add another date
• Chill overnight for best results
• Use frozen raspberries if fresh are unavailable

Details

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 6+ hours chilling
• Yield: 8–10 servings
• Category: Dessert
• Method: No-bake
• Cuisine: Healthy / Vegan-inspired
• Difficulty: Easy
• Dietary Notes: Dairy-free, gluten-free, halal-friendly

Notes

• You can swap raspberries with strawberries or mixed berries
• Almonds can replace hazelnuts if needed
• Add a chocolate drizzle for extra indulgence

Nutrition (Approximate per serving)

• Calories: 320
• Protein: 6g
• Carbs: 28g
• Fat: 20g

FAQ

Can I freeze No Bake Raspberry Tart?
Yes, it freezes well for up to 3 months. Thaw in the fridge before serving.

Can I make this tart without cacao butter?
Yes, but the filling may be softer. Chill longer for better structure.

Are frozen raspberries okay?
Absolutely. Just thaw and drain excess liquid before use.

How do I make it nut-free?
Replace nuts with seeds like sunflower seeds, though texture will vary.

How long does it last in the fridge?
Up to 5 days in an airtight container.

Storage

• Fridge: Store up to 5 days in an airtight container
• Freezer: Store up to 3 months
• Reheating: Not required; serve chilled

Similar Recipes

• Chocolate Mousse Cake with Oreo Crust
• No Bake Strawberry Cheesecake Recipe

Conclusion

This No Bake Raspberry Tart is a beautiful, delicious dessert that proves you don’t need an oven to create something truly special. With its vibrant layers and rich flavors, it’s a recipe you’ll come back to again and again.