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Vegan Gingerbread Chocolate Tart

A rich, silky vegan chocolate tart paired with a warm gingerbread cookie crust. No-bake, dairy-free, festive, and perfect for the holidays.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Holiday, Vegan
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Crust
  • 2 cups gingerbread cookies or vegan graham crackers
  • 5 tbsp coconut oil melted
  • 2 tbsp maple syrup
  • 0.5 tsp ground ginger
  • 0.5 tsp cinnamon
  • nutmeg pinch
  • salt pinch
Chocolate Filling
  • 1.5 cups vegan dark chocolate chips or chopped
  • 1 cup full-fat coconut milk canned
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.5 tsp ground ginger
  • 0.25 tsp cinnamon
  • salt pinch

Equipment

  • Food processor
  • Tart pan
  • Saucepan
  • Mixing bowl

Method
 

  1. Crush gingerbread cookies in a food processor and mix with coconut oil, maple syrup, and spices.
  2. Press crust mixture evenly into a tart pan and chill.
  3. Heat coconut milk until steaming and pour over chocolate.
  4. Stir until melted, then add maple syrup, vanilla, and spices.
  5. Pour chocolate filling into crust and chill 3–4 hours until set.
  6. Slice when firm and serve with optional toppings.

Notes

Chill fully for a clean slice. Use full-fat coconut milk for the best texture.