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Chocolate Raspberry Gluten Free Tart

Chocolate Raspberry Gluten Free Tart is a very tasty pie that (dare I say) is also on the healthy side because it's gluten free, dairy free and has a good amount of protein (tofu is one of the ingredients).

Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 10
Author Lise Ode


For the crust

  • 28 330g gluten free, dairy free chocolate sandwich creme cookies, crushed
  • 5 tablespoons dairy free buttery spread such as Earth Balance

For the filling

  • 13 ounces 370g dairy free chocolate chips
  • 1/3 cup 80mL coffee liquer (such as Kahlua)
  • 1 teaspoon vanilla extract
  • 1 lb. 454g silken tofu
  • 1 tablespoon honey

For the garnish

  • 12 oz. 340g fresh raspberries, rinsed and dried
  • Powdered sugar if desired


For the crust

  1. To make the crust, crush 28 cookies in a food processor or place in a large resealable plastic bag and crush with a rolling pin. Mix with melted Earth Balance, then press into an 11" tart pan with removable bottom. Place in the refrigerator to chill.

For the filling

  1. Place enough water in the bottom of a 4-quart saucepan to come 1 inch up sides. Bring to a simmer over medium heat.
  2. Place chocolate chips in a medium metal or glass bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat and stir in the Kahlua and vanilla extract.
  3. Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute).
  4. Pour the filling into the prepared crust. Place raspberries on top. Refrigerate for 2 hours, or until filling sets firm. Sprinkle with powdered sugar, if desired. Slice and serve. Store in refrigerator for up to 1 week.