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.
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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