Recipe: Vegan Ombar Ganache Tarts

Prep time: 20 mins

Cook time: 10 mins

Chilling time: 4 hours

Serves: 4



  • 150g Digestive biscuits
  • 85g vegan butter, melted
  • 65g caster sugar
  • 120ml canned full fat coconut milk
  • 150g Ombar 72%
  • Berries for topping
  • Pistachio nuts for topping
  • Anything else you fancy for topping! 


  • Preheat the oven to 190°C.
  • Crush the Digestive biscuits into fine crumbs and mix in the caster sugar.
  • Add the melted butter and mix until everything is well combined.
  • Take 4 3-inch torte tins, or 1 9-inch torte tin. Tip in the biscuit mix and press to the edges of the tin using your hands. 
  • Bake for 7 minutes and remove from the oven. They will puff up a bit, but will settle down once they have cooled, in about 15-20 minutes. Allow to cool completely. 
  • Break the Ombar chocolate into small chunks and place in a heatproof bowl.
  • Heat the coconut milk in a small saucepan until just boiling, then pour over chocolate and let sit for 1 minute.
  • After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.
  • Pour into the cases, dividing evenly between each tin and smooth using the back of a spoon. Allow to set in the fridge for at least 4 hours.
  • Top with berries, pistachio nuts and whatever else you fancy.