Gluten-Free Raspberry Chocolate Tart

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Looking for a show-stopping dessert? Look no further than this Gluten-Free Raspberry Chocolate Tart.

Gluten-Free Raspberry Chocolate Tart


  • Pre-baked gluten-free tart shell
  • 10 ounces bittersweet chocolate (no more than 70%), broken into chunks
  • 12.3 ounces silken firm tofu (in the shelf-stable aseptic box)
  • ¾ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 2-3 tablespoons non-dairy milk or creamer
  • 2 cups California Giant raspberries


      • Put chocolate into microwave safe bowl and microwave at 30 second intervals, checking and stirring each time. When melted, set aside.
      • Put tofu, sugar, vanilla, salt, and non-dairy milk (or creamer) in a food processor, and process until smooth.
      • Scrape down sides of processor and pour in chocolate mixture. Run machine until everything is incorporated.
      • Pour filling into tart shell, smoothing it out with a spatula (it will be thick). Top with raspberries, and chill at least two hours.
      • Before serving, sprinkle with sifted confectioners' sugar.
Gluten-Free Raspberry Chocolate Tart

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!