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. 

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