This Vegan Gingerbread Chocolate Tart combines the warm, spicy flavors of gingerbread with rich, creamy chocolate—all made entirely from plant-based ingredients. It’s a perfect dessert for the holidays or any time you want a festive, indulgent treat that’s dairy-free and cruelty-free.
Ingredients
For the gingerbread crust:
- 1 ½ cups vegan ginger snap cookies, crushed
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
For the chocolate filling:
- 1 ¼ cups full-fat canned coconut milk
- 8 oz dairy-free dark chocolate, chopped
- 2 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- Pinch of salt
Optional garnish:
- Coconut whipped cream
- Crystallized ginger pieces
- Fresh cranberries or pomegranate seeds
Instructions
Step 1: Prepare the crust
- Preheat oven to 350°F (175°C).
- Mix crushed ginger snaps, melted coconut oil, and maple syrup until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake for 8–10 minutes, then remove and let cool.
Step 2: Make the chocolate filling
- In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Stir in maple syrup, vanilla, ginger, cinnamon, cloves, and salt until fully incorporated.
Step 3: Assemble the tart
- Pour the chocolate filling into the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or until firm.
Step 4: Serve and garnish
- Remove tart from pan and place on a serving plate.
- Top with coconut whipped cream, crystallized ginger, or fresh cranberries as desired.
- Slice and enjoy a rich, spiced, vegan chocolate indulgence.
Tips
- Use a tart pan with a removable bottom for easy serving.
- For extra texture, sprinkle chopped toasted pecans or walnuts on the filling before chilling.
- If coconut flavor is strong, substitute coconut milk with almond or oat milk cream alternatives.
- Store leftovers covered in the fridge for up to 4 days.
Small Ingredients List & Instructions (Quick Reference)
Ingredients:
- 1 ½ cups crushed vegan ginger snaps
- 3 tbsp coconut oil, 1 tbsp maple syrup
- 1 ¼ cups coconut milk
- 8 oz dairy-free dark chocolate
- 2 tbsp maple syrup
- 1 tsp vanilla, 1 tsp ginger, ½ tsp cinnamon, ¼ tsp cloves
Instructions:
- Mix crust ingredients, press in pan, bake 8–10 mins.
- Heat coconut milk, melt chocolate, add spices and syrup.
- Pour filling into crust, chill 4+ hrs.
- Garnish and serve.
Let me know if you want a gluten-free crust option or a version with a salted caramel drizzle!
