Vegan Gluten Free Chocolate Tart

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Rich Vegan Gluten Free Chocolate Tart

I have come across a few recipes similar to this and adapted the below to be our own. You won’t be disappointed with this one! It is rich and chocolatey (just like the milk chocolate pre-vegan days).

We don’t normally make desserts, firstly because you are normally left with a lot of it to eat yourself and secondly it is not as easy to find good recipes that are both Vegan and Gluten free.

After attending a few dinner parties recently though our friends are coming out with banger desserts, so I though. Why not give it a whirl? The timing was right, a bunch of people were coming over for dinner game s night.

For the base you can use any cookies that are suitable, but we used these Leda Chocolate Chip Cookies from Woolworths. These guys are really stepping up both their Gluten Free and Vegan options lately.

Hope you enjoy the recipe! Please tag us in your pictures if you post them on social, we love to see your creations.


Delicious Vegan Gluten Free Chocolate Tart
Course: Dessert
Servings: 8
Author: Jaime Hall
  • 500 g Vegan Gluten Free biscuits recommendation above
  • 170 g vegan butter we use Nutlex
  • 500 g dark chocolate broken into small pieces
  • 150 g caster sugar
  • 300 g cashews soaked
  • 570 ml soy milk
  • 1 tsp vanilla extract
  • 1 punnet strawberries
  • 1 punnet blueberries
  1. In a blender (or in a sandwich bag with a rolling pin), crush your biscuits until they resemble a fine breadcrumb and there are no large or hard bits left.
  2. Add your crushed biscuits and 120g melted butter in a large bowl. Mix together until well combined
  3. Press the mixture into a tart or cake tin and push down with your hands or the back of the spoon to completely cover the base and the sides with the mixture.
  4. Place in the fridge for at least 30 minutes to harden up
  5. Make the filling while the base is in the fridge chilling. In a blender, place your soaked cashews and soy milk and blend until smooth
  6. Pour your cashew cream into a heavy bottomed saucepan and add your caster sugar, the remaining 50g of vegan butter and vanilla extract.
  7. Place over a medium heat and keep stirring until sugar has dissolved and the mixture begins to lightly simmer. Tip your broken chocolate and mix together and stir until all the chocolate has melted and the mixture is completely smooth.
  8. Take your base out of the fridge and pour in the chocolate mixture. You will probably have some mixture left, make sure you keep it for later!
  9. Place in the fridge for at least 1 hour, until completely set
  10. Once the filling is hard, carefully remove the tart tin, then it’s time to decorate. Keep in the fridge until ready to serve
Jaime Hall
Jaime Hall


Jaime is a designer, writer, and co-founder of messy veggies.

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