Chocolate tart (gluten-free, dairy-free, vegan)

Chocolate tart. Image: Kathryn Hawkins

Only a few days ago, in my last post, I had the feeling that spring was on its way. But only one day later, down came the snow once again. In fact, as I go to post this piece, it’s very white outside.  At times of despair, a “cheer-me-up” pudding is called for to help me get through the rest of this dreary month, and what comes to mind most naturally? Chocolate, of course!

This is a simple recipe with only a few ingredients. I don’t usually buy out of season fruit, but I made an exception this week and bought some rather delicious looking strawberries. Best of all, they tasted pretty good too. Of course you can top your dessert with any fruit you fancy, or simply leave it plain. I also added a sprinkle of my favourite toasted raw coconut flakes on top, just before serving. Depending on your chocolate taste-buds, use however much of the darker variety you prefer. Enjoy!

Serves: 8-10

  • 140g plain gluten-free, dairy-free granola, finely crushed
  • 50g coconut oil
  • 200ml canned coconut milk
  • 200g dairy free plain chocolate
  • 100g 90% cocoa extra dark chocolate
  • 1 to 2 tsp good quality vanilla bean paste
  • Fresh fruit and toasted coconut, optional, to serve
  1. Grease and line an 18cm spring-form cake tin. Put the granola in a bowl. Melt the coconut oil and mix into the granola until well incorporated.
  2. Press into the bottom of the tin using the back of a spoon and chill whilst preparing the chocolate layer.
  3. Pour the coconut milk into a saucepan. Break up the chocolate and add to the pan. Place over a very low heat, and stir occasionally until melted. Cool for 10 minutes, stir in vanilla paste to taste and then pour over the granola base. Leave to cool, and then chill for about an hour until firm.
  4. Carefully release from the tin. Peel away the lining paper and transfer to a serving plate. Top with fruit and coconut if using.
Finished with a coconut topping. Image: Kathryn Hawkins
One slice is never enough. Image: Kathryn Hawkins

4 thoughts on “Chocolate tart (gluten-free, dairy-free, vegan)

  1. Your gluten-free dairy-free granola base sounds like a good option for a cheese cake too. May I ask what the ingredients are? Not sure I can find it over here.
    More snow for you, loads of it for my children in the U.S…. They will have to start their day with a nice shoveling workout 😄. They might even be at it as I type! No snow here in France but fog. I was hoping that the sun would come out, but as the day is advancing I see no chance of it happening!
    Thank you for this tantalizing recipe. Love chocolate!

    Liked by 1 person

    1. Hello there. Well the sun came out here this afternoon, and most of the snow has gone away – hooray 🙂 I checked the granola box and the ingredients are: oats, golden syrup, sunflower oil, sunflower seeds and vanilla. There is some anti-oxidant in there too. I usually have my own on the go (recipe posted 14.11.16) so this is a store-cupboard standby. It is very easy to make and keeps for a long time so worth batch-baking when you have time. Crumbled up homemade flapjack or oatcakes would also work too. Have a good weekend!

      Liked by 1 person

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