Mini Egg Chocolate Tart (Gluten free, dairy free and vegan)

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.

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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