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Friday, 22 March 2019

No-bake white chocolate & raspberry tart recipe | Ft iChoc

Vegan, no-bake, quick & easy.

There's something about the combination of white chocolate and raspberry which screams spring/summer to me!

A quick & easy, yet flavourful dairy-free white chocolate tart with a crumbly biscuit base and a delightful raspberry swirl, perfect for any occasion.

This tart is quick & easy to make, vegan and is utterly irresistible. You're sure to go in for a second serving!!

I used the scrumptious iChoc 'White Vanilla' chocolate in this tart.
It's a silky vanilla chocolate which makes for the most delicious and creamy treat! 

I paired it with a swirl of raspberry compote which adds a divine tartness to this dessert, as well as looking stunning! It makes it extra special.

Preparation- 15 minutes
Chilling time- 4 hours
Serves- 10+
Level- Easy

Ingredients for the crust
-200g of plain biscuits (I use GF Digestives)
-6 tablespoons of dairy-free butter/margarine

Ingredients for the chocolate filling
-300g of dairy-free white chocolate (I used iChoc white vanilla)
-1 can of coconut milk (cream only)

Ingredients for the raspberry swirl
-20g of fresh raspberries
-1 tablespoon of lemon juice

To make the crust
Step 1- Line a tart tin with greaseproof paper.

Step 2- Place the biscuits into a food processor/ blender and whizz up until crumb-like.

Step 3- Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.

Step 4- Firmly press the biscuit mixture into the lined tin until its compact.

Place into the fridge or freezer whilst you make the filling.

To make the chocolate filling
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Step 2- Place the cream and chocolate into a medium-sized saucepan, and heat on medium until the combined.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.

Step 3- Pour the filling onto the crust and level with a spoon or offset spatula.
Place into the fridge whilst you make the raspberry topping.

To make the raspberry swirl
Step 1- Place the raspberries into a medium-sized saucepan, adding in the lemon juice.

Step 2- Simmer on low until the raspberries begin to soften, then mash with a fork.
 Once cooked, leave it to cool, then pop it into the fridge for 30 minutes to thicken.

Step 3- Swirl the raspberry compote over the tart. I used a toothpick.
Place into the freezer for 2-3 hours, or until set.

Serve and enjoy.

I served my tart with fresh raspberries and white chocolate shavings.

Store in a sealed container in the freezer and best eaten within a few days.



Shop the whole iChoc range here.
This is a paid collaboration with iChoc.
 A huge thank you to iChoc for collabing on this recipe with me!

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  1. YUM! I love white chocolate and raspberry together! This tart looks perfect!

  2. I've just made this and it's in the freezer setting! I had a bit of the filling and it tastes amazing but the colour is a lot more yellow than yours. Did yours get whiter as it set? x

    1. Update - it' set and is definitely a little whiter! (although not as white as yours) It tastes incredible but the texture of mine is a lot thicker than yours. It's almost like a thick caramel. Would you recommend adding more coconut cream? Perhaps this would help with the colour too? Thanks x

  3. Hello ! Can I put the tart into the fridge and not the freezer until tomorrow ? Thanks

  4. What a nice treat for early summer days like today. Thank you for sharing the recipe!
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