This is a recipe from Ellie’s Kitchen UK that everyone can enjoy, and an impressive showstopper that is a lot easier to make than it looks!

Ingredients – 

  • 2 packets of Oreos
  • 2 tbsp of melted Stalk spread
  • 400g dark chocolate
  • 320ml coconut cream
  • 2 punnets of raspberries (you can use raspberry jam if you prefer!)

Method –

  1. Start by making the Oreo crust… try to resist eating the biscuits!
  2. Smash the biscuits into a fine crumb.
  3. Add the melted butter to the crumb and press the mix into the bottom and up the sides of a fluted tart tin and pop into the fridge to ‘set’.

Tip: Really press the base down, nice and firm so it holds when you remove the tin to serve! You can use the bottom of a glass to do this.

  1. While your crust is in the fridge make the vegan chocolate mixture.
  2. Melt the chocolate in your usual, preferred way. Ellie uses a Bain-marie, however a lot of people find the microwave easier. Just don’t burn it!
  3. Once the chocolate is melted pour in the coconut cream and stir, briskly to combine it.
  4. Leave to cool a little.
  5. Now it’s time to create your tart!
  6. Take the crust out of the fridge and smush (technical term) the raspberries onto the bottom. (If you’re using Jam just spread a generous layer on)

TIP: leave a few raspberries for garnish at the end!

  1. Pour the ganache filling over the raspberries and fill right to the top!
  2. Leave in the fridge overnight to set – If you just can’t wait, a minimum of 5 hours will do the trick.


  1. Garnish is super important here as it can turn the simple tart into a Bake Off worthy showstopper.
  2. Ellie used halved raspberries, vegan chocolate shavings and some little raspberry, chocolate balls from Green & Blacks. But you can garnish with other chocolates, berries or anything you like really, just so long as the flavours work!

If you give this simple, no-bake tart a go, don’t forget to tag @ellieskitchenuk in your images and check out the Ellie’s Kitchen UK website for more great vegan recipes!

Please sign in or register to leave comments on this page.
Sign up to our newsletters
Follow Us!