February 5, 2021

No bake chocolate and salted caramel tart (Gluten free and vegan)

My gluten free and vegan no bake chocolate and salted caramel tart combines a biscuit base with salted caramel sauce and a chocolate ganache. It’s the perfect dessert recipe filled with tasty flavours. If you do make this recipe I’d love to see, don’t forget to tag me in your photos on social media.

Which gluten free biscuits do you use for the base?

For this recipe I used 2 packets of Tesco Free From digestives however any Free From digestive alternative will work.

Which coconut milk do you use for the salted caramel filling?

For this recipe any tin of full fat coconut milk will work (make sure to use a full fat tin and not a light version). Use the whole tin, including the hard part at the top and the liquid part at the bottom.

Which dairy free cream do you use for the ganache?

For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.

How long will the tart last?

This tart will last in the fridge for up to 3 days however is always best served on the day you make it.

Which baking tin did you use for the recipe?

For this particular recipe I used a 9 inch loose bottomed fluted flan tin.

Print Recipe
5 from 1 vote

No Bake Chocolate and Salted Caramel Tart

Prep Time30 mins
Chill time3 hrs
Servings: 12 Servings


Biscuit base

  • 320 g gluten free digestive biscuits (*See FAQs)
  • 150 g dairy free butter (melted)

Salted caramel filling

  • 1 tin (400g) full fat coconut milk (*See FAQs)
  • 175 g light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Chocolate ganache

  • 240 ml dairy free double (or heavy) cream (*See FAQs)
  • 300 g dairy free dark chocolate (over 70%)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup


  • Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor). Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Place in the fridge while you make the salted caramel sauce.
  • Make the salted caramel sauce by adding coconut milk, light brown sugar and vanilla extract to a saucepan on a medium heat. Stir until it comes to a boil and then continue to stir for 20 minutes, until thickened slightly. Take off the heat and stir in 1 teaspoon of salt. Pour into the biscuit base and place back in the fridge for an hour before making the chocolate filling. 
  • Make the chocolate filling by adding dairy free double cream to a saucepan on a medium heat until it starts to simmer. Remove from the heat and stir in dark chocolate until melted. Add vanilla extract and maple syrup, mix well. 
  • Pour the chocolate mixture over the caramel mixture and place back in the fridge to set for 2 hours before serving.
  • Optional, grate any remaining chocolate over the top for decoration.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*Please note, this post contains affiliate links.

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