Vegan Gingerbread Chocolate Tart – A Luxuriously Silky, Spiced Holiday Dessert Everyone Will Love

There’s something undeniably magical about the holiday season—the warmth, the lights, the aromas filling the kitchen as spices toast and chocolate melts slowly into creamy decadence. It’s a time for nostalgic flavors, cozy moments, and desserts that feel like a celebration in every bite. And that’s exactly what this Vegan Gingerbread Chocolate Tart brings to your table.

This tart combines two iconic seasonal elements: gingerbread spice and rich, velvety chocolate. Imagine a crisp, warmly spiced gingerbread crust that smells like cinnamon-scented winter mornings, filled with a silky-smooth dark chocolate ganache made entirely dairy-free. It’s elegant. It’s indulgent. And it’s surprisingly simple to make.

What makes this tart so special isn’t just its festive flavor profile—it’s that anyone can enjoy it. Vegan, dairy-free, and easily adaptable to gluten-free diets, it checks every box while still tasting like a classic holiday dessert you’d proudly serve at gatherings or gift to friends.

The gingerbread crust sets the stage with aromatic notes of ginger, cinnamon, nutmeg, and cloves. Its texture is slightly crisp, buttery (without actual butter!), and just sweet enough to complement the chocolate. The filling, meanwhile, is pure decadence—dark chocolate melted into creamy coconut milk and maple syrup, forming a ganache so smooth it practically melts on the spoon.

But beyond all the flavors and textures lies the heart of this recipe: its comforting coziness. It’s the kind of dessert you make when you want the house to smell like gingerbread, when you want something rich but refined, when you want a treat that looks stunning despite being incredibly easy.

This tart is designed for slow, cozy evenings—served with hot tea, mulled cider, or a festive latte. It’s perfect for holiday tables, winter gatherings, or even a quiet night at home wrapped in blankets, watching the snow fall outside the window.

Let’s gather the ingredients and begin building this rich, spiced, holiday-perfect tart.

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Ingredients:

For the Gingerbread Crust

• 2 cups gingerbread cookie crumbs (use vegan ginger snaps or gingerbread cookies)
• 5 tablespoons coconut oil, melted
• 2 tablespoons brown sugar or coconut sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• Pinch of salt

For the Chocolate Filling

• 1 ½ cups dark chocolate chips (vegan)
• 1 cup full-fat coconut milk
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of salt

For Garnish

• Crushed gingerbread cookies
• Shaved dark chocolate
• Coconut whipped cream (optional)

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Instructions:

Make the Gingerbread Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine gingerbread crumbs, coconut oil, brown sugar, and spices.
3. Mix until the consistency resembles wet sand.
4. Press mixture firmly into a tart pan, covering bottom and sides evenly.
5. Bake for 8–10 minutes until fragrant.
6. Let cool completely.

Prepare the Chocolate Filling

1. Heat coconut milk in a saucepan until steaming (do not boil).
2. Pour over the dark chocolate chips in a heatproof bowl.
3. Let sit for 2 minutes, then whisk until smooth.
4. Add maple syrup, vanilla, cinnamon, ginger, and salt.
5. Whisk again until glossy and fully combined.

Assemble the Tart

1. Pour the chocolate filling into the cooled gingerbread crust.
2. Smooth the top with a spatula.
3. Refrigerate for 3–4 hours, or until fully set.
4. Garnish with crushed gingerbread cookies and chocolate shavings.

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Tips & Tricks

• Gluten-free option: Use gluten-free vegan ginger snaps.
• Use high-quality chocolate—the flavor depends heavily on the chocolate you choose.
• Warm the knife when slicing for clean, crisp pieces.
• Add orange zest to the filling for a chocolate-orange holiday twist.
• Don’t rush the chilling time—the ganache needs time to firm up properly.

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Variations

• Mocha Gingerbread Tart: Add 1 tablespoon espresso to the filling.
• Chocolate-Orange Tart: Add zest from 1 orange and a splash of orange extract.
• Peppermint Tart: Replace vanilla with peppermint extract and top with crushed candy canes.
• Salted Tart: Finish with flaky sea salt for a sweet-salty contrast.
• Double Ginger Tart: Add candied ginger pieces to the crust.

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Serving Suggestions

• Serve with coconut whipped cream or vegan vanilla ice cream.
• Pair with hot chocolate, chai tea, or mulled wine.
• Add pomegranate arils or raspberries for color and freshness.
• Slice thinly—this tart is rich and satisfying.

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Storage Information

• Refrigerate tightly covered for up to 5 days.
• Freeze (wrapped well) for up to 2 months.
• Let thaw in the fridge overnight before serving.

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FAQ

Q: Can I use another plant milk instead of coconut milk?
Full-fat coconut milk works best because it creates a thicker, creamier ganache. Other milks may produce a softer filling.

Q: Is the coconut flavor noticeable?
Barely—dark chocolate and gingerbread spices dominate the flavor.

Q: Can I make this ahead?
Yes! It’s even better after a full night in the refrigerator.

Q: What if my crust crumbles when slicing?
Press it firmly before baking and let it cool fully before filling.

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History / Fun Facts

• Gingerbread has existed since medieval times, originally made with honey and warming spices.
• Chocolate tarts originated in France but were later adopted into modern dessert culture worldwide.
• Combining gingerbread and chocolate is a newer trend, inspired by holiday flavor mashups.
• Vegan ganache has become popular due to how well coconut milk mimics heavy cream.