Having two kids with dairy intolerances has its challenges. For one — it can feel impossible to make a dessert that kids enjoy. But the reality is that gluten free and dairy free desserts are way easier to make than you may think! In fact, this vegan chocolate tart, which is both dairy free and gluten free, is incredible and enjoyed by all ages!

Vegan and Dairy Free Doesn’t Have to be Difficult

Incorporating dairy free or vegan dishes into your diet is actually way easier than you would think. Mostly everything has a vegetable or nut substitute. And, in meals where appropriate, a ‘cheesy’ flavor is easy to replicate!

If you’re looking to incorporate more vegan options into your diet, there are a few things you should always have on hand! My suggestion is to stock up on cashews, nutritional yeast, and Ajoyo almond milk.

Lick the spoon! — It’s Vegan!

We’ve all seen desserts that look too decadent to eat. This is one of those. But it’s easier to make than you would think! Simple ingredients and a simple process. And absolutely nothing to stop you from licking the batter off the spoon!

Your family and friends will never know this vegan chocolate tart is also gluten free

Gluten Free + Vegan Chocolate Tart

Gluten Free / Egg Free / Dairy Free

Ingredients

Tart Crust

1/2 cup of buckwheat flour
1/2 cup of whole almonds
1/4 cup of cocoa powder
2 tablespoons of powdered sugar
1 tablespoon of corn flour
4 tablespoons of unsalted butter alternative ( or for non-vegan, unsalted butter)
1/4 teaspoon of salt

Tart Filling

7 tablespoons of dark chocolate, chopped
1/2 cup of vegan whipping cream
4 tablespoons of AJOYO Unsweetened Almond Milk, room temperature
1 teaspoon of instant coffee
1 tablespoon of cocoa powder
1 tablespoon of corn flour
1 tablespoon of extra virgin olive oil
1/4 cup of sugar
1/2 teaspoon of vanilla extract
1/4 teaspoon of salt

Instructions

For the base / crust:

Preheat oven to 350 degrees.
Place the buckwheat flour and almonds in a Vitamix or food processor and grind to form a firm powder.
Add the powder to a bowl. Then add all the remaining ingredients and mix it together by hand until everything is well combined.
Spray tart tin with cooking spray. Place the crust mixture on the tart tin and spread evenly with a spoon or hands.
Bake crust at 350 degrees for 12-15 minutes (until cooked through).
Remove and set aside to cool.

For the filling:

Warm a medium saucepan over low heat.
Add the vegan cream, chopped chocolate, coffee, cocoa powder and sugar to the saucepan. Stir until all of the chocolate melts.
Add AJOYO Unsweetened Almond Milk to the saucepan and stir in the corn flour until it is completely dissolved. Cook and continue to stir until the mixture begins to thicken (about 5 minutes).
Remove the saucepan from heat, and add the salt, olive oil, and vanilla extract to the pan. Mix thoroughly.
Let filling cool for roughly 15 minutes before pouring it into the cooled tart base.
Spread the filling evenly and place in fridge for 6 hours to chill.
Serve with your choice of fresh fruits! ENJOY!

Vegan Chocolate Tart (gluten free / dairy free / Vegan )