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White chocolate panna cotta tart (vegan & gluten free)

silly smooth white chocolate panna cotta with no-bake rolled oat hazelnut crust. It’s healthy, very light, delicious and irresistible. 



  • 1 1/2 cup gluten free rolled oats
  • 1/2 cup hazelnut meal
  • 12 dates, pitted
  • 4 tbsp coconut oil


  • 400ml full fat coconut milk
  • 50g non-dairy white chocolate
  • 2 tsp agar-agar powder


  1. Grease a 9-inch pan with a removable bottom with coconut oil.

  2. In a food processor combine oats, hazelnut meal until coarsely ground. Add dates, coconut oil, pulse until mixture looks like wet sand.

  3. Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in the freezer to set while you work with your filling.


  1. Combine white chocolate and coconut cream in a saucepan over low heat, simmer it reaches a low boil. Sprinkle agar agar, bring the mixture to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar is dissolved.

  2. Pour mixture into tart and refrigerate at least 4 hrs to set. Garnish with fruits and enjoy.