I have had a few people who have nut allergies too so this has none of those either. And now everyone can enjoy some super sumptuous dessert.

Crust

Buckwheat flakes 50g, GF Oats 50g, GF Digestives 200g, dates 100g, tsp 2 vanilla extract, blend and add alittle coconut oil or milk/vegan butter to bind. then press into a tin with a pop out base. put in the fridge for 20 mins at least.

Ganache

dark chocolate chips (7 ounces / 200g) , 1 cup unsweetened vegan milk, tahini 1 tbs or coconut oil. Just bring the milk to simmer, then pour over the chocolate. add to the crust and chill for an hour min.

Pears

Peel 2-3 large pears and then slice and glaze in maple syrup and cocount oil, add spices to taste, like fresh mint, cinnamon. Let them cool before adding to the tart.