No bake raspberry tart

This no bake raspberry tart has a gorgeous hazelnut and cacao crust, punchy raspberry chia jam and creamy cashew filling. It is gluten, grain, dairy, egg and refined sugar free and so easy to whip up.

A few years back we went a little mad with raw cakes (especially over on Instagram. IYKYK). They were all the rage and I think I overdosed on them. Years later and I have done a full circle on the no bake cakes because a) they’re delicious, b) my kiddies LOVE them and c) I can eat them without feeling that sugar-high sickness after.

You feel?

No bake raspberry tart

No bake raspberry tartI love how versatile this tart is! Don’t like hazelnuts? Easy- swap for almonds, macadamia, pecans or walnuts. Don’t like raspberries? Just swap for your fav berry! Don’t have a tart tin? No dramas- just make this in your favourite slice tin.

No bake raspberry tartINGREDIENTS and SUBSTITUTIONS

  • Roasted hazelnuts. Hazelnuts are used as the main ingredient in the base and we choose roasted nuts for etc extra flavour. You can use raw, or substitute for pecans, walnuts or almonds if you like. We extra fancy and use activated hazelnuts if you like!
  • Cacao powder– any cacao or cocoa will work here. We like raw cacao as it is the least processed, but they will all work for this recipe.
  • Fresh dates– like Medjool dates. You can use dried dates too (see the notes section of the recipe card)
  • Vanilla extract– if there is cacao in the recipe, there must be vanilla too! Optional but always recommended.
  • Raspberries- or choose your favourite bramble berry instead. We love etc combination of hazelnut, cacao and raspberry the most though.
  • Chia seeds- chia seeds are great to make a healthy and easy homemade jam as when combined with liquid they swell and release a gel-like substance. Chia seeds are now available at most major supermarkets, but I prefer to buy them here
  • Raw cashews
  • Maple syrup- Our favourite liquid sweetener for no bake desserts. You can use any other sticky sweetener however be mindful that each sweetener has a unique sweetener and flavour. Eg; Honey will impart a honey flavour into the cake. I love to buy bulk, organic maple syrup here
  • Lemon juice
  • Boxed coconut or almond milk or any preferred milk
  • Cacao butter. Cacao butter sets hard at room temperature so its really important to add into raw or no bake cakes as it helps them hold together when out of the fridge. You can use coconut oil instead, but I prefer the flavour of cacao butter.
  • Freeze dried berry powder or rose powder- optional. Adds extra flavour (without compromising texture) and a pop of colour. I love this rose powder and this berry powder (Use JADE20 for 20% off).

No bake raspberry tart

No bake raspberry tart


Whenever I post this on Instagram I am always asked about decorations!

Looking for more healthy no bake cakes? Try my;

I hope you love this No bake raspberry tart! It is creamy, zingy, healthy, nutty, light and so fun to make!

Please consider leaving a review if you made this cake- your reviews helps others find this recipe too.

No bake raspberry tart

No bake raspberry tart

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No bake raspberry tart

No bake raspberry tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jade Woodd
  • Prep Time: 20 mins6
  • Cook Time: hours setting time
  • Total Time: 0 hours
  • Yield: 8 1x
  • Category: Dessert
  • Method: No bake
  • Cuisine: Australian
  • Diet: Vegan


This no bake raspberry tart has a gorgeous hazelnut and cacao crust, punchy raspberry chia jam and creamy cashew filling. It is gluten, grain, dairy, egg and refined sugar free and so easy to whip up.




Hazelnut cacao crust

  • 2 cups (260g) roasted hazelnuts
  • Pinch salt
  • ¼ cup cacao powder
  • 200g (approx 10 large or 20 small) large, soft dates, pitted (eg Medjool)
  • 1 tsp pure vanilla extract

Raspberry chia jam

  • 1 cup (125g) raspberries
  • 2 Tbsp (30ml) water
  • 2 Tbsp (14g) chia seeds

Raspberry cream filling

  • 2 cups (280g) raw cashews, soaked 4 hours in water
  • ¼ cup (75g) pure maple syrup
  • 1 ½ cups (200g) raspberries (fresh, or frozen and defrosted before use)
  • 1 Tbsp (2ml) lemon juice
  • 2 Tbsp (40ml) boxed coconut or almond milk
  • 3 Tbsp (45g) melted cacao butter (see notes)
  • Optional; 1 Tbsp freeze dried berry powder or rose powder

To serve

  • Fresh berries and/or edible rose petals
  • Chocolate, berries, edible flowers


  1. To begin, grease a large flan (approx 9 inch) or tart tin with a removable base and set aside. You could also use a small slice tin around 20cm or 8 inch square. If using a slice tin preferably use one with a removable base, or grease and line well with baking paper.
  2. Add hazelnuts, salt and cacao  to a food processor and process until small crumbs have formed. With the food processor still running add dates (make SURE they are pitted) in one at a time and vanilla. Test the mix. It should easily hold together but not be so sticky that is sticks all over your hands. If it is too dry add an extra date, if it is too wet add extra cacao powder. Pour the mix into your prepared tin and use hands to spread around and form a tart crust. You can go for a rustic look, just take your time to compress the base well and evenly. Once evenly distributed use a spoon to compress down really well. Set in the freezer for 30 minutes.
  3. After 30 minutes remove base from the freezer and gently remove crust from the tart tin. This must be done before you fill the tart as it will be too difficult to remove otherwise and may crack. Note; If you are using a slice tin do not remove the base yet. Place on a serving plate in the fridge while you make the filling.
  4. Make the chia jam. Add berries and water to a small saucepan and place over low heat for 2-3 minutes, or until berries have softened and begun to release their juices. Now add in chia seeds and cook a further 5 minutes, regularly stirring to prevent sticking. Add an extra splash of water if needed- the mix should not be sticking at all. Turn off heat and mash any lumps with a fork. Transfer to a bowl and into the fridge to cool for 10 minutes while you make the cream filling.
  5. Drain cashews and add to a blender with all the remaining ingredients, ensuring they’re all at room temperature. Blend until very smooth and creamy, using your blender tamper as required.
  6. Remove base from the fridge along with the cooled chia jam. Pour jam over base and use a spoon to spread evenly. Next, top with the raspberry cream filling and use the spoon again to spread around evenly. Set in the fridge for 6+ hours or preferably overnight.
  7. To serve top with fresh or defrosted berries and chocolates. Store the tart in the fridge until just before serving- it will not stand hot temperatures, so beware! Store in an air tight container in the fridge (up to 5 days) or freezer (3 months).


  • To melt cacao butter- cacao butter will burn if melted in a saucepan and must be done either by double boiler method or in small (10s) increments in the microwave). To melt double boiler style place cacao butter in a heatproof bowl. Heat 2cm water in a small saucepan. Sit heatproof bowl on top of saucepan (so it is resting on the rim). Once the stare is boiling reduce heat to a simmer. Slowly heat and melted.
  1. Looks delicious and would like to make this. However, I am allergic to cashew nut. What can I substitute for cashew?



  2. My sister Sonni found you and I was lucky she shared this with me. Yesterday night we both tried it not knowing that the other is makeing this fabulous tarte as well. I guess you have two new german fans…
    For a 20 cm slice tin I finally used half of the recipe. Realizing it is too much for my little „Springform“ I took the other half of the crust to make little hazelnut balls to go with our late night coffee😉
    It is just perfect: not to sweet- not to heavy, a real „no regretts“-fruity tarte.

    1. Hi Sue- oh, this made me smile. I love you and your sister doing that! Yes, I agree that the base it lovely as a snack ball too- and no need to waste it at all! Thanks for the lovely comment 🙂

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