No bake, Vegan Chocolate Tart


Chocolate tart,

Some plans are never going to happen, creating an impromptu gift guide with 12 entries and no preparation was a bad-bad idea. That doesn't mean that something else wonderfully useful can't happen instead. 

It's the time of the year when it's so easy to be a little over-ambitious, just to realise that there will be no time left for making that showstopper dessert you had planned a month ago. So, let's scale down and with the help of the first-ever GBBO, Edd Kimber, create a dessert that will be loved by all, vegan included.

I'm a great fan of chocolate mousse but, the attraction of this recipe is that it takes no time to make, no pastry to take care of, no baking with all the anxieties that brings. Aren't no plan the best plans after all?

Merry Christmas 

No-Bake Chocolate Tarts

Recipe created in partnership with recipe creator Edd Kimber and Lizi's 


175g Lizi’s Original Granola (other granola are available)

80g coconut oil, room temperature


265g dark chocolate, finely chopped

50g light brown sugar

115ml almond milk* (*you can use any plant-based milk for this recipe but almond or coconut milk both have flavours that can complement chocolate)


  1. To make the crust place about 2/3 of the Granola into a food processor and process until fine and crumbly.

  2. Add in the remaining granola, the oil and salt and process until everything is evenly combined and the mixture is clumped together. Divide this mixture equally between four loose-bottomed 10cm tart tins and press firmly into the base and up the sides of the tin. 

  1. Place the tart cases in the fridge whilst you work on the ganache. 

  2. Place the chocolate into a bowl and set it aside. Add the almond milk and sugar to the pan on medium heat and gently heat until just steaming.

  3. Pour the hot milk over the chocolate and set aside for a couple minutes before stirring with a whisk until a silky smooth ganache is formed.

  4. Pour the ganache into the chilled tart cases and place them into the fridge until the ganache has set, which will take at least a couple of hours. 

  5. Serve with a little vegan whipped cream or sour cream if you're not vegan. Kept refrigerated these will keep for 3-4 days. 

Gail's Bakery Kits for your Baking Friends

 Very belatedly, I decided to share with you, presents ideas for Christmas. I thought of calling this series the Twelve Days of Christmas. But, reading about the history of the Twelve Days, I found out that they are not these leading to Christmas day but rather those following it, ending with the arrival of the 3 wise kings on Epiphany, the 6 of January. 

Change of name was necessary and there you have it, the series is now called Pebble Soup's Advent Calendar. Today we are gifting our Baking Friends. 

During lockdown one, in 2020, when the hospitality industry was struggling like mad to find a way to survive, we witnessed the first of the '.... in a box'. My very own first was a French Christmas in a Box and I was definitely impressed. 

Baking kits are far from new. Many of us recall making our first biscuits, cakes, and flans 'out of a box', the modern twist involves recreating a chef recipe with lush ingredients, here 23% dark chocolate, 11% dark couverture chocolate. What baker wouldn't like such a pressie?

The Chocolate and Pecan Gail's Brownie Baking Kit make 20 gooey squares, I've not made mine yet but head towards the #gailsbrownies page on Instagram to see some examples. Order online or by phone and collect from your nearest Gail's bakery. The kit cost £18. My devious mind tells me that it could easily make four or five lovely bags .....just don't pass the creations for yours....if you can help it.

See you in a couple of days with a present for your Vegan Baker friends.

Disclaimer: I was given a kit as a kit but received no further remuneration to write this post.  I was not expected to write a positive review – I retain full editorial control.



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