Boozy Chocolate Torte

Prep Time

Cook Time


  • 200g Gluten-Free Flour

  • 100g Dairy-Free Margarine

  • 60g Coconut Sugar

  • 1tsps Xanthe Gum

  • 1/2tsps Salt

  • Water

  • 80g Boozy Christmas Goupie

  • 180g Chestnuts

  • 100ml Brandy

  • 100ml Almond Milk

  • 200g Dark Chocolate

Shop Ingredients


Booze + Chocolate = The Perfect Christmas.

At least that's the philosophy here at Goupie HQ, and so we've create the perfect after-dinner treat! What's more, is we've created this recipe to be completely vegan friendly AND gluten-free. Could we have given you any better present this Christmas? Merry Christmas Goupie Groupies <3 <3

What You Do

Add the margarine, sugar and flour into a bowl and rub together with the tips of your fingers to create a breadcrumb texture. Add the Xanthe gum and salt before adding the water bit by bit to form a dough. Refrigerate the dough for half an hour.

Roll the dough to about 5mm thick and line a 23cm tart tin. Blind bake on 180 oC until a light golden colour. Make sure to weigh down the base with greaseproof paper and baking beans and prick with a fork to ensure the dough doesn't rise too much. Leave to cool.

Cut the Goupie into thirds lengthways to form thin slices. Line the cooled tart base.

Blitz the chestnuts, brandy and almond milk until it is a smooth paste. Melt the chocolate and combine thoroughly with the chestnut mix. Pour over the Goupie layer and refrigerate.