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.

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

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