December 10, 2024

No Bake Chocolate Orange Tart (gluten free, dairy free and vegan)

My gluten free and vegan no bake chocolate orange tart combines a gluten free biscuit base with a chocolate orange ganache filling made with vegan double cream and dark chocolate, topped with vegan chocolate orange and orange zest. 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.

Which vegan chocolate orange do you use?

I use the Asda Free From Chocolate Orange Segments.

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
No ratings yet

No Bake Chocolate Orange Tart

Prep Time15 minutes
Setting time2 hours
Servings: 12 slices

Ingredients

  • 320 g gluten free digestive biscuits
  • 150 g dairy free butter
  • 240 ml dairy free double cream
  • 300 g dairy free dark chocolate
  • 2 teaspoons orange extract
  • 1 tablespoon maple syrup
  • Dairy free chocolate orange (to decorate)
  • Orange zest

Instructions

  • 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 orange 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 orange extract and maple syrup, mix well. 
  • Pour the chocolate mixture over the biscuit base and place back in the fridge for 15 minutes. Remove from the fridge and decorate with chocolate orange and orange zest. Place back in the fridge for 2 hours to set. Store in the fridge.

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.