December 13, 2022

Chocolate Tart (gluten free, dairy free & vegan)

My gluten free and vegan no bake chocolate tart combines a gluten free biscuit base with a chocolate ganache filling made with vegan double cream and dark chocolate. It’s the perfect dessert recipe filled with tasty flavours and only requires a handful of ingredients! 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 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 6 votes

Chocolate Tart

Prep Time10 minutes
Chill time3 hours
Servings: 12 servings


  • 320 g gluten free digestive biscuits
  • 150 g dairy free butter
  • 240 ml dairy free double cream
  • 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 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 biscuit base and place back in the fridge to set for 3 hours before serving. Store in the fridge for up to 3 days.

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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