A deliciously decadent tart that everyone can enjoy! This gluten-free vegan chocolate orange tart is another great dessert to serve this festive season.
*This post is sponsored by FREEE*
With only three more sleeps left before Christmas, I wanted to make a dessert that’s really easy to put together, in case you’re looking for a last-minute treat. I’ve always thought of chocolate + orange as the perfect festive sweet flavour combination. They just marry so well together to help create the most luscious & delicious treats.
The base is made up of a simple mixture of FREEE Gluten Free Plain White Flour, dairy-free butter and water with a little bit of sugar to sweeten. The smooth velvety filling is made up of coconut milk, dark chocolate with a little bit of maple syrup. I also used fresh orange juice and orange zest to add a hit of orange yumminess. That combined with the decadent dark chocolate makes it perfect for Christmas.
This is my final recipe in collaboration with FREEE. We’re teaming up to create delicious gluten-free bakes that everyone can enjoy this Christmas using FREEE flours. It’s as simple as 1, 2, FREEE! I’ve already posted these gingerbread millionaires shortbread slices and I also recreated their gluten free vegan yule log recipe. If you need more dessert inspiration, make sure you check them out at www.freee-foods.co.uk as well as @freeefoods on social!
FREEE offers naturally gluten free food for the whole day that never compromises on taste, is subject to a rigorous testing regime and is always clearly labelled. All FREEE products are produced in dedicated production facilities. The range is home to the #1 gluten free flour range in the UK and incorporates baking mixes, cookies, oat bars, pasta and breakfast cereals.
What you’ll need to make this gluten-free vegan chocolate orange tart:
Coconut milk – you’ll need full-fat canned coconut milk to make this tart super creamy & luxurious. Things like almond or oat milk with lower fat content won’t work.
Chocolate – dark chocolate is what will make this tart rich, creamy & decadent. I used 70% cocoa dark chocolate.
Orange juice – to add a festive hint of orange. You can use orange juice freshly squeezed from an orange or fresh orange juice from a carton.
Orange zest – to enhance the orange taste!
Maple syrup – to add a a bit more sweetness to counteract the bitterness of the dark chocolate. You can also use other liquid or granulated sweeteners instead.
The shortcrust pastry base is made up of a simple flour, butter & water mixture. I used gluten-free flour and dairy-free butter to cater to those with allergies/dietary preferences so everyone and anyone can enjoy it.
This chocolate orange tart is the perfect festive dessert to serve if you’re having guests over for the big day or you’re visiting family and want to take a little something special that’s homemade. I always think homemade desserts taste better than shop bought, but they also add a personal touch that lets friends/family know that you’re thinking about them.
Gluten-Free Vegan Chocolate Orange Tart
A deliciously decadent tart that everyone can enjoy. This chocolate orange tart is easy to make and also happens to be vegan, gluten-free and nut-free. A great dessert to enjoy on Christmas Day!
For the base
- 200g gluten-free flour
- 2 tbsp caster sugar
- 100g cold butter dairy-free or regular
- 5 tbsp water
For the chocolate orange filling
- 400ml full-fat canned coconut milk
- 300g dark chocolate broken into small pieces
- 60ml maple syrup
- 80ml orange juice
- zest of 2 oranges
Preheat your oven to 180C/160C fan/350F.
Rub a little butter around the inside of a 9” round loose base pie tin.
Mix the flour and sugar in a large bowl, then add the cold butter. Use a fork to work the butter into the flour until your mixture resembles breadcrumbs.
Stir in enough water to bring the pastry together into a soft slightly sticky ball of dough.
Press the dough into and up the sides of the pie tin and prick a few times with a fork. Bake for 15 minutes, then leave to cool slightly.
In the meantime add all the filling ingredients into a saucepan and heat until everything is melted and smooth.
Pour into the pastry base, then leave to cool before transferring into the fridge to set for 4-5 hours.
Decorate and serve! Store in an air-tight container in the fridge for up to 4 days.
Calories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 19mgSodium: 64mgPotassium: 280mgFiber: 4gSugar: 13gVitamin A: 232IUVitamin C: 4mgCalcium: 44mgIron: 5mg