If you’re searching for a festive dessert that feels indulgent yet wholesome, this Vegan Chocolate Gingerbread Tart is exactly what you need. Imagine the rich, velvety smoothness of dark chocolate paired with the cozy, spiced warmth of gingerbread—wrapped up in a crisp tart shell. It’s the kind of dessert that instantly brings holiday cheer and makes your home smell like Christmas.
The best part? This recipe is completely plant-based, uses simple pantry ingredients, and is easier to make than it looks. Whether you’re serving it at a family gathering, holiday dinner, or enjoying a quiet evening by the fireplace, this tart is sure to impress without the stress.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert / Holiday Tart | 20 minutes | 15 minutes (plus chilling time) | 10 | ~320 per slice |
Ingredients You’ll Need
For the Crust
- 1 ½ cups gingerbread cookies (or vegan gingersnap cookies), crushed
- ¼ cup coconut oil (melted)
- 2 tablespoons maple syrup
For the Filling
- 1 ½ cups dairy-free dark chocolate chips
- 1 cup full-fat coconut milk (canned)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of nutmeg
- Pinch of sea salt
For Garnish (optional but festive!)
- Coconut whipped cream
- Crushed gingerbread cookies
- A dusting of cocoa or cinnamon
Step-By-Step Instructions
- Prepare the Crust – Crush the gingerbread cookies into fine crumbs. In a bowl, mix crumbs with melted coconut oil and maple syrup until the texture resembles wet sand.
- Form the Tart Shell – Press the mixture evenly into the base and sides of a tart pan. Use the back of a spoon or measuring cup to smooth and compact. Place in the fridge to chill while you make the filling.
- Make the Filling – In a saucepan, gently heat coconut milk until it just begins to simmer (don’t let it boil). Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until silky and smooth.
- Flavor It Up – Stir in vanilla, cinnamon, ginger, nutmeg, and a pinch of sea salt. Taste and adjust spices to your liking.
- Assemble the Tart – Pour the chocolate filling into the prepared crust, spreading evenly.
- Chill & Set – Refrigerate for at least 3–4 hours, or until firm. For best results, chill overnight.
- Garnish & Serve – Just before serving, top with coconut whipped cream, cookie crumbles, or a dusting of cinnamon for extra holiday flair.
Helpful Notes & Tips
- Make Ahead Friendly – This tart can be made the day before and stored in the fridge. Perfect for holiday prep!
- Slice Cleanly – For neat slices, warm your knife in hot water, wipe dry, and then cut.
- Spice Balance – Love ginger? Add an extra pinch! Prefer it mild? Reduce the spice slightly for a subtler flavor.
Recipe Variations
- Nutty Crust Twist – Add ¼ cup ground almonds or pecans to the crust for extra richness.
- Mocha Flavor – Stir 1 teaspoon espresso powder into the filling for a cozy chocolate-coffee tart.
- Gluten-Free Option – Use gluten-free gingerbread cookies for a fully GF dessert.
Serving Suggestions
- Pair slices with a hot mug of spiced chai or mulled wine.
- Serve with fresh berries for a refreshing contrast.
- Add a drizzle of warm vegan caramel sauce for extra indulgence.
Conclusion
This Vegan Chocolate Gingerbread Tart is the ultimate holiday dessert—rich, spiced, and oh-so festive. It’s easy enough for beginner bakers yet elegant enough to serve at special occasions. Share it with family and friends, or savor a slice on your own with a cozy blanket and your favorite Christmas movie. Either way, it’s guaranteed to become a seasonal favorite.