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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.