Chocolate Panna Cotta Tart 
By Judy & Jen from Beetroot in my Cake

As we come to the end of summer, we are well in the swing of al-fresco dining and soaking up the late-afternoon breeze and beautiful balmy evenings as we enjoy good food with friends and family.

Every gathering needs a dessert. No matter how full everyone’s bellies are, there’s always room for dessert and we think this heavenly chocolate tart adds the perfect final touch to any summer gathering. Despite its chocolatey decadence, it is gluten free, refined sugar free, vegan, and raw – so it’s absolutely ok to go back for a second slice! Be warned: you have to be quick as it’s wholeheartedly kiddo-approved and will be gobbled up in the blink of an eye!


200 g (1 ½ cups) gluten-free flour mix or same amount light spelt flour
100 g (1/2 cup) non-dairy butter or butter, chilled
50 g (1/2 cup) maple syrup

375 ml (1 1/1 cups) coconut milk
250 ml (1 cup) almond milk
4 tbsp (1/4 cup) maple syrup
1 tsp vanilla essence
150 g (1 1/2 bars) dark chocolate, melted
2 tsp agar agar / Jel-it-in

Preheat oven to 180 C. 

Sieve flour into a bowl. Rub the butter into the flour and create a fine breadcrumb consistency.
Gradually mix in the maple syrup and shape into a ball. Roll out on a lightly floured work surface and press into mould.
Bake for 15 - 20 minutes until crust is slightly golden. Transfer to a wire rack and let cool.

Combine coconut milk, almond milk and maple syrup in a saucepan. Bring to the boil and slowly add melted chocolate.
Whisk in agar agar/Jel-it-in and let simmer for 3 minutes until dissolved. Allow to cool slightly and pour into cooled tart. 
Place in the fridge to set for at least 3 hours. Garnish as desired with fresh fruit and enjoy. 

Please note: The Chocolate Panna Cotta Tart is vegan, gluten-free and refined sugar free.

You can find all the ingredients used to make the Chocolate Panna Cotta Tart in the Fresh Food Precinct at The Square Mirrabooka. 

- Judy & Jen

Beetroot in my Cake