Vegan Gingerbread Chocolate Tart – A Silky, Rich, Holiday-Worthy Dessert Made Without Dairy or Eggs

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When the holiday season arrives, nothing hits the spot like a dessert that’s rich, festive, deeply chocolatey, and warming with cozy spices. This Vegan Gingerbread Chocolate Tart is all of that and more — creamy, lush, indulgent, and shockingly simple to make. It’s a no-bake dessert with a crunchy gingerbread cookie crust and a silky chocolate filling made entirely without dairy, eggs, or refined ingredients.

This tart is the perfect Christmas and winter dessert because it marries two seasonal favorites:
gingerbread spice and dark chocolate ganache.

The crust is made from crushed gingerbread cookies blended with coconut oil for that unmistakable warming spice. The filling is a luxurious vegan chocolate ganache created with dark chocolate, coconut milk, maple syrup, and vanilla. Once chilled, it sets into the smoothest, dreamiest texture — the kind you can slice cleanly, but melts on your tongue like velvet.

Even better, it requires absolutely zero baking, just blending, melting, pressing, and chilling. It’s beginner friendly, holiday party-friendly, make-ahead friendly, and most definitely showstopper friendly.

Let’s dive into this festive masterpiece with ingredients, instructions, expert tips, variations, serving ideas, and your complete JSON recipe card.

Why This Tart Is So Perfect

✓ 100% vegan — no dairy, no eggs, no butter.
✓ No bake — ideal for busy holiday cooking.
✓ Rich but clean ingredients — coconut milk + dark chocolate = magic.
✓ Perfect holiday flavors — warm gingerbread spices + chocolate ganache.
✓ Stunning presentation — glossy, elegant, sliceable, photo-worthy.

Ingredients

For the Gingerbread Crust

  • 2 cups crushed vegan gingerbread cookies
  • 5 tbsp melted coconut oil
  • 2 tbsp brown sugar or coconut sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger

For the Vegan Chocolate Filling

  • 1 ½ cups dark chocolate chips or chopped vegan dark chocolate
  • 1 cup full-fat coconut milk (from a can)
  • ¼ cup maple syrup
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp nutmeg (optional for extra gingerbread flavor)

Finishing Touches

  • Coconut whipped cream
  • Shaved chocolate
  • Cinnamon or nutmeg dusting
  • Mini gingerbread cookies (optional)

Instructions

1. Make the gingerbread crust

Mix crushed gingerbread cookies, melted coconut oil, sugar, cinnamon, and ground ginger in a bowl until the texture resembles wet sand.

Press mixture firmly into the bottom and sides of a 9-inch tart pan. Chill in the refrigerator for 15 minutes.

2. Make the filling

In a small saucepan, gently heat coconut milk until steaming (not boiling). Remove from heat. Add dark chocolate, coconut oil, maple syrup, vanilla, salt, and nutmeg. Let stand 2 minutes, then whisk until smooth and glossy.

3. Fill the tart shell

Pour the chocolate mixture into the chilled crust. Smooth the top with a spatula.

4. Chill

Refrigerate 3–4 hours or until fully set.

5. Garnish and serve

Top with coconut whipped cream, shaved chocolate, or gingerbread pieces. Slice and enjoy!

Vegan Gingerbread Chocolate Tart

A rich, silky, no-bake vegan chocolate tart with a spiced gingerbread cookie crust and luscious dairy-free chocolate ganache filling. Perfect for the holidays.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours
Servings: 10 slices
Course: Dessert
Cuisine: Holiday, Vegan
Calories: 365

Ingredients
  

Gingerbread Crust
  • 2 cups crushed vegan gingerbread cookies
  • 5 tbsp coconut oil melted
  • 2 tbsp brown sugar or coconut sugar
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
Chocolate Filling
  • 1.5 cups vegan dark chocolate chips or chopped
  • 1 cup full-fat coconut milk from can
  • 0.25 cup maple syrup
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 tsp nutmeg optional
Finishing Touches
  • coconut whipped cream
  • shaved chocolate
  • cinnamon for dusting

Equipment

  • Tart pan
  • Mixing bowls
  • Saucepan
  • Whisk
  • Measuring cups

Method
 

  1. Mix crushed gingerbread cookies, coconut oil, sugar, cinnamon, and ginger until combined.
  2. Press crust firmly into a tart pan and chill for 15 minutes.
  3. Heat coconut milk until steaming and pour over chocolate, coconut oil, maple syrup, vanilla, salt, and nutmeg.
  4. Whisk until smooth and glossy.
  5. Pour chocolate filling into chilled crust and smooth the top.
  6. Refrigerate 3–4 hours until set.
  7. Top with coconut whipped cream and garnish before serving.

Notes

Use full-fat coconut milk for best texture. The tart firms more as it chills.

Tips for Perfect Texture

Use full-fat coconut milk
Light coconut milk will not set properly.

Crust must be packed firmly
Use the back of a measuring cup for even pressure.

Chill long enough
The filling becomes silkier the longer it chills.

Use high-quality chocolate
Since chocolate is the star, use one you enjoy eating on its own.

Add espresso powder
A pinch makes chocolate flavor even deeper.

Variations

Peppermint Chocolate Gingerbread Tart
Add ½ tsp peppermint extract.

Hazelnut Chocolate Tart
Add crushed hazelnuts to the crust.

Salted Dark Chocolate Tart
Sprinkle flaky sea salt on top.

Gluten-Free Version
Use gluten-free vegan gingerbread cookies.

Extra Spiced
Add cardamom or cloves for a chai-like flavor.

Serving Suggestions

This tart pairs beautifully with:

  • hot chai or ginger tea
  • espresso
  • mulled wine
  • vanilla almond milk
  • Christmas brunch spreads

Serve it as your holiday dessert centerpiece or bring it to potlucks — it always disappears fast.

Storage & Make-Ahead

Refrigerate:
Up to 5 days (keeps shape perfectly).

Freeze:
Freeze whole or sliced for up to 2 months. Thaw slowly in the fridge.

Make-Ahead:
Perfect to make the night before an event.

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