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Vegan Chocolate Panna Cotta Tart Recipe

Vegan Chocolate Panna Cotta Tart Recipe

Vegan Chocolate Panna Cotta Tart Recipe

Course: DessertDifficulty: Medium


Prep time


Cooking time



This vegan Chocolate Panna Cotta Tart Recipe is also gluten free. It features a quinao flaked crust and uses agar, derived from a red seaweed to set the chocolate filling instead of gelatine.
Photo and recipe by Mei Yee at https://nmmeiyee.com


  • Crust
  • 1 cup gluten-free oat flour

  • 1/3 cup quinoa flakes

  • 1/2 cup almond meal

  • 1 tbsp cacao nibs

  • 2 tbsp cocoa powder

  • 4 tbsp coconut oil

  • 1 tbsp pure maple syrup (optional)

  • Filling
  • 1 1/2 cups full fat coconut cream

  • 1 cup oat milk

  • 2 tbsp pure maple syrup

  • 150g dark chocolate, melted

  • 2 tsp Agar powder


  • Preheat oven to 180 degrees Celsius.
  • Grease a 20cm tart pan. Set aside. In a food processor, combine quinoa flakes, oat flour, almond meal, cacao nibs, cocoa powder. Then add the coconut oil, and maple syrup and pulse to combined. You should get a moist mixture than can be easily moulded.
  • Firmly press into bottom and up the sides of tart tin. Bake for 15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
  • To make the filling,
  • Combine the cream, milk and sweetener in a saucepan, bring to the boil then add melted chocolate, whisk in the agar powder.
  • Let it simmer for 3 minutes until agar is dissolved. Fill the mixture into cooled tart. Let sit in the fridge to set, about 4 hours.
  • Garnish tart as desired with fruits and enjoy!

Premium Agar Powder – 50g

      This Agar Powder is tested for contaminants according to the ANZ Food Code standards. Storage: Store in...
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