White Chocolate Dark Chocolate Raspberry Tart

by Susan on July 5, 2010

Years ago, one of my family’s favorite desserts was a white chocolate, raspberry, chocolate tart. I have been thinking about it lately and decided that I was going to make a raw version to bring to the 4th of July celebration at my friend Kim’s house. I was the only raw food person there but I sure wasn’t the only person who loved the dessert. It was a huge success.

If you want a light crust, like in the picture, you will have to peel the almonds. This is actually very easy once they have been soaked. The skins pop right off. This beautiful dessert looks like you spent hours in the kitchen but actually comes together very quickly. You can find raw cacao butter in the Rawmazing Store here: Rawmazing Store.

White Chocolate Dark Chocolate Raspberry Tart

Crust:

  • 1 cup almonds, soaked 6 hours, drained and peeled
  • 1/4 cup coconut oil, melted

1. Process almonds in food processor until finely ground.

2. Add coconut oil and pulse until well combined.

3. Press mixture in the bottom of a 8-inch tart pan.

4. Place in refrigerator.

Filling:

  • 2 cups cashews, soaked at least 6 hours, drained
  • 1/3 cup agave nectar
  • 1/2 cup cacao butter, melted
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 2 pints raspberries

1. Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.

2. Process until very smooth. You can also use a Vitamix.

3. Spread a thin layer of the filling on the crust.

4. Place a layer of raspberries over the filling. Pack them tightly.

5. Pour the rest of the filling mixture over raspberries.

6. Refrigerate.

Top with layer of Chocolate Ganache

Chocolate Ganache recipe here: Chocolate Ganache

Other similar recipes can be found here: Desserts

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{ 100 comments… read them below or add one }

Dia April 2, 2012 at 8:20 pm

Agree with one of the comments in here; your recipes are so beautiful to look at, that I eat them first with my eyes too! While I’d love to try everything on this site, I’d love to find the best substitute for coconut oil/butter as my husband is allergic to it. What would you recommend? We’re lacto-vegetarians with more affinity towards vegan/raw diet but with his allergies for coconut and mine for soy, I feel bad to just keep eating these wonderful recipes with eyes. I really want to try so many of your desserts!

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Susan April 3, 2012 at 8:58 am

Substitution for coconut oil is really tough as it is used to set the recipe. I honestly don’t have an answer for that one. You could experiment with raw cacao butter but it would completely change the recipe and I have no idea what the ratio would be.

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Rose April 3, 2012 at 8:41 am

Looks great!
What can I use instead of raspberries?
It’s hard to find them fresh around here…would frozen ones work for this recipe?

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Susan April 3, 2012 at 8:57 am

Frozen raspberries would probably be too soft for this recipe. You could use strawberries, blackberries, blueberries…

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shauna April 4, 2012 at 8:31 pm

what other oil could you use besides coconut? i want to make this but my bf is alergic to coconuts. thanks!

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sara dm April 9, 2012 at 1:22 pm

OMG this tart has been a success also among raw skeptics.
I prepared it for last night’s unusual Easter dinner and today it tastes even better – I have noticed that cashews sauces/creams become even more tastier if they seat in the fridge for a while.
My filling is not so white, it has a more amber color not sure if because the agave or the vanilla, it was also a little to compact – I don’t know if because I just used a little less of cocoa butter, only because it’s not so easy to cut out the perfect amount; instead of pouring it I had to spread it or because the cashews have been soaked for just 1h, next time i will soaked them for at least 4/6hs.
Anyway whatever the reason this is a really wonderful dessert

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Susan April 9, 2012 at 1:30 pm

The recipes are very exact and have been tested to be made as written. Whenever you stray from the directions/ingredients even a little, you will get different results. Cheers!

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Robin May 11, 2012 at 8:18 am

I would like to try this, but can’t have anything with coconut in it. Have something else that I could
replace it with?

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Susan May 13, 2012 at 9:15 am

The coconut oil acts as the agent that sets the cake. I don’t have a substitution without completely reworking the recipe. :-)

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Charlotte Knox June 24, 2012 at 1:21 pm

I made this for my son’s wedding and it was a total success. Actually made two so we had enough for a ‘groom’s cake’.
The frozen raspberries were to weepy. Hoping to use fresh next time.

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Susan June 24, 2012 at 1:38 pm

So glad you liked it! Frozen berries would not work well…they need the structure of being fresh for this one… Cheers!

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she July 30, 2012 at 9:30 am

I was on my way to finding a recipe for a birthday “cake” to make for myself when I stumbled upon this tart recipe. I can proudly say I made it and it was very tasty. It was my first but certainly not my last. :)

Many thanks for posting, Susan. Beautiful, beautiful site. It has since become one of my faves. :)

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Rachael August 5, 2012 at 10:51 pm

Can I substitute the 1/2 cup cacao butter for coconut oil? (I don’t have any cacao butter!)

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Susan August 5, 2012 at 11:19 pm

The Cacao butter is the white chocolate. I wouldn’t suggest using coconut oil as the tastes and textures are very different. Cheers!

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Rachael August 6, 2012 at 1:28 am

Thanks Susan!
I made my own cacao butter with black and gold coconut. Less than perfect ingredient, but it’s all I had. It worked a treat! Thank you for your beautiful recipes!

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Susan August 6, 2012 at 10:59 am

Just to be clear…cacao butter is completely different that coconut butter. Cacao butter is made from the bean of the cacao plant (which is where chocolate comes from). It has a completely different flavor (tastes like white chocolate) than coconut butter or coconut oil. That said, this tart will work with coconut butter but you are no longer making this recipe, since there isn’t any “white” chocolate and it will taste completely different than the recipe posted. Cheers!

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Amy Grima September 7, 2012 at 5:07 pm

What an amazing wealth of recipes you have gifted! You really have a beautiful creativity!

I will post if i try any of your recpes x

Thankyou :)

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Angie Barnes November 19, 2012 at 3:45 am

I had the most fun making this divine dessert for a dear friend’s Birthday yesterday! WOW! What a lovely creation of Bliss! So decadent & delicious! Thank you for sharing your recipe! I’m excited to try your other recipes, now!

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Oly December 3, 2012 at 2:43 pm

Absolutely divine!! :-)

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Candra December 3, 2012 at 3:40 pm

Could raw or regular honey be used in place of the agave nectar?

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Susan December 3, 2012 at 3:43 pm

I have not tried it with honey. You can find good quality, raw, organic agave. I like agave because it takes so little. I would think that you would have to use quite a bit more honey to get the sweetness and that would affect the texture and the ability to set up. You are free to experiment!! Cheers!

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Amy December 4, 2012 at 7:06 pm

I LOVE your website! I wouldn’t have been able to make the transition to raw in my life, without this site! I have read the FAQ page which is so helpful. I have bought the books, and I check the site often, and am always excited to try the new stuff. Im trying this recipe this weekend! Just a note to Thank You Susan!

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jane December 22, 2012 at 7:20 pm

just wondering if this desert can be made 1 day ahead? found some fresh berries and will be taking it to a christmas eve dinner…

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nouna December 28, 2012 at 8:03 pm

hello, is there a substitution to the cashews in the Filling?
Thanks.

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Susan December 28, 2012 at 8:10 pm

Please see all about substitutions on the FAQ page. Cheers!

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Chris June 26, 2013 at 12:48 am

Susan, thank you for this wonderful tart I made it for my mother’s birthday but since she is not a big fan of raspberries I used strawberries instead and drizzled some fresh strawberry coulis on top, needless to say it was a huge hit. Thank you for sharing this recipe with us, I will definitely make it again and again. I can’t wait to try your other gorgeous treats!

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Rachel July 24, 2013 at 7:35 am

Recently made this for my boyfriend’s mum who is suffering from cancer and is trying the raw natural alternative to chemotherapy. The whole family loved it! It was very flavoursome and even the sweet tooths liked it :) can’t wait to try more recipes, the best variety on a website I’ve found yet!

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Maya December 9, 2013 at 2:39 pm

Wow! This was sooooooo good! I made the desserts for Thanksgiving (all vegan), but was looking for a good raw dessert for myself rather than the ones with flour/sugar, etc. This hit the spot! So much so that I made half the recipe over the weekend so I could have another. ;) The cacao butter is super expensive (I ended up buying a block because it was cheaper per unit than the smaller packs I saw)…but now that I have it, I have an excuse to make this more often. :)

I do double the ganache recipe though, because the original recipe doesn’t seem like enough. I also use blanched, slivered almonds for the crust…not raw, but I can’t see myself peeling almonds by hand. ;)

Quick questions though…
• My crust is more of a runny paste. It sets up fine because of the coconut oil, however, it does not have the crumbly texture in the picture. I’ve made other raw crusts/cakes/etc. before and they’ve been crumbly too. Not sure why this one is more of a paste. It is not nearly as thick (height-wise) as the crust in the picture…not even close. Thoughts?
• I cheated and did not soak the cashews the first time. Boy did I have a MESS on my hands! My Vitamix was blending the cashews into butter, and the rest of the ingredients were floating at the top. I almost threw it out, but remembered how expensive the cacao butter was! I ended up adding water and salvaging it. I soaked the cashews for maybe an hour the second time and it worked a little better. However, I still had to add water. Am I not soaking long enough? Should I soak overnight? What should I do to avoid adding water? Again, it turns out fine with water added, but it seems as though I shouldn’t have to do that.

Thanks again for a great recipe!!

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Susan December 11, 2013 at 1:19 pm

You need to soak the cashews until they are soft. At least 6 hours. That is the source of the problems you are having. Probably the same with the crust. You soak the almonds until soft, then drain them. Cheers!

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Maya December 16, 2013 at 10:02 am

Ok – thanks, Susan! I’ll give that a try. I defintely get lazy and skip the soaking part… :)

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Maya January 13, 2014 at 3:19 pm

As an update, I did soak as directed and everything worked perfectly. Peeling the almonds was easy enough…but still something I wouldn’t do very often because of the extra time required for an otherwise quick recipe. However, for the perfect Christmas treat for family, I went the extra mile. ;) Though the results tasted fine on previous attempts, the aesthetics were definitely improved with soaking, and the filling came together much better (no adding water).

Thanks again for an awesome recipe!

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Cassie February 17, 2014 at 2:42 am

Hi, I was wondering if in any of the fillings of your cheesecakes you could replace the cashews with something else. I have a friends birthday coming up in a few days and she is Dairy, wheat, egg and cashew free.

Hope you can help!

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Chuck Premoe July 21, 2014 at 6:02 am

Some say that palm shortening can be substituted for coconut oil. But I don’t know the difference between the two as far as allergic reactions go.

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Susan July 28, 2014 at 1:12 pm

Hi, Chuck, I am not really familiar with palm shortening. Cheers!

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Jodi August 21, 2014 at 1:09 pm

Hello! Just wondering what is the best amount of time to soak the almonds and chashwe nuts? And when I’m done soaking them should I leave them to dry for a few hours? I’ve never made a raw cake and it’s a special occasion. I’m making this cake for my best friends bday:)
I mean tart:)

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Susan August 21, 2014 at 1:17 pm

Hi, Jodi, In the recipe, you will find that it states to soak the nuts for 6 hours. This is usually a minimum soaking time. You want to make sure the nuts are hydrated and soft. Also, that the enzyme inhibitors have been soaked off. It the recipe does not tell you to dry the nuts, or that you need completely dry nuts, you want to use them right out of the soaking water after you have rinsed them. The moisture in the nuts is important to making the recipe work correctly. Cheers!

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