My gluten free and vegan no bake mini egg chocolate tart combines a gluten free biscuit base with a chocolate ganache filling made with vegan double cream and dark chocolate, topping with vegan mini eggs. It’s the perfect Easter 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.
Frequently Asked Questions
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 Flora Plant Based Double Cream which works really well.
Which Vegan Mini Eggs do you use?
I use the Mummy Meegz Vegan Chickee Eggs.
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 use a 20cm non stick loose bottom tart tin.
Mini Egg Chocolate Tart
Ingredients
- 320 g gluten free digestive biscuits
- 120 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
- 100 g vegan mini eggs
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 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 top with the vegan mini eggs (I like to crush some of the eggs for the topping). 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
*This post contains affiliate links
This looks fab. Which DF dark chocolate do you recommend? Or could you use DF milk chocolate but leave out the maple syrup and vanilla essence?
Hi! I have used lots of different kinds – milk chocolate should work too 🙂
Do you know how many carbs are in this chocolate tart? My grandson is diabetic and coeliac and I want to make this for Easter
Thank you