Shopping Cart

Free shipping for orders over $80

(conditions apply)

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


  • 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

excellent source of iodine gluten free low fat gm free plant based
This Agar Powder is tested for contaminants according to the ANZ Food Code standards. It is derived from...
Read More
International Shipping

We ship to most countries


Our seaweed is sustainably harvested


Processed in approved food grade facilities

100% Secure Checkout

PayPal / MasterCard / Visa