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.