White Chocolate, Vanilla & Macadamia Tart

A wonderfully simple tart with a delicious combo of flavours, this no-bake vegan dessert is as delightful as it is simple to whip up.

You can easily exchange the tin shape for a small, round spring-form base, and contain the base to just the bottom layer (this will save time, as you're not fiddling with the edges). The vegan white chocolate can be exchanged for dark chocolate if you prefer, or more yoghurt if you would rather avoid the chocolate altogether.

Gluten free | Vegan


6 - 8 serves

Active Time:

15 minutes

Total Time:



For the base

For the filling

  • 1 cup raw macadamias
  • 1/2 cup Vanilla & Coconut Plant Protein
  • 75g vegan white chocolate
  • 1/2 cup coconut yoghurt
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup lemon juice


  1. To make the base, add all ingredients to a mixing bowl and combine. Pour into tart tin, and take time to evenly spread to form a uniform crust. Set aside.
  2. Add all of the filling ingredients to a high-speed blender. Blitz until silky smooth. Pour into the base, then set in fridge overnight.
  3. To serve, top with lots of seasonal fruits (preferably something tart, like berries or passion fruit) and nuts!

Vanilla coconut plant protein

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Panaceas Pantry

Hello, I'm Jade - a plant-loving mumma, naturopath, freelance recipe developer and food-photographer behind Panaceas Pantry. Creating nutritious vegan treats is just one of my passions, and when I'm not in the kitchen you'll find me pottering in my veggie garden, pushing a pram loaded with my two kids up hilly bush tracks, singing (without tune) to Otis Redding or enjoying my 10th cup of herbal tea for the day. I hope you likely recipes as much as I do!