Go Back

Vegan Gingerbread Chocolate Tart

A stunning no-bake dessert with a spiced gingerbread almond crust and a rich, silky dark chocolate ganache. Completely vegan, gluten-free optional, and perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Autumn, Holiday
Calories: 380

Ingredients
  

No-Bake Gingerbread Crust
  • 1.5 cups raw almonds
  • 1 cup rolled oats gluten-free if needed
  • 1 cup pitted medjool dates softened (about 10-12)
  • 3 tbsp blackstrap molasses
  • 2 tbsp coconut oil melted
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 pinch sea salt
Chocolate Ganache Filling
  • 10 oz dark chocolate 70% or higher, finely chopped
  • 1 can full-fat coconut milk 13.5 oz, well-shaken
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Food processor
  • 9-inch tart pan with removable bottom
  • Medium Saucepan
  • Heatproof mixing bowl
  • Whisk and spatula

Method
 

  1. Soak dates in hot water for 10 min if not already very soft. Drain well.
  2. In a food processor, pulse almonds and oats into a coarse meal.
  3. Add softened dates, molasses, melted coconut oil, all spices, and salt to the processor. Blend until mixture is uniform and holds together when pinched.
  4. Press the crust mixture firmly and evenly into a 9-inch tart pan with a removable bottom. Place in freezer for 20-30 minutes to set.
  5. Place chopped chocolate in a heatproof bowl. In a saucepan, heat coconut milk and maple syrup until just simmering.
  6. Pour the hot coconut milk over the chocolate. Let sit for 2-3 minutes, then add vanilla and salt. Whisk gently from the center out until completely smooth and glossy.
  7. Pour the ganache into the chilled crust. Tap the pan gently to release air bubbles.
  8. Refrigerate the tart for at least 4 hours, or overnight, until fully set.
  9. To serve, remove tart from pan, garnish with candied ginger and cacao nibs if desired, and slice with a warm knife.

Notes

For a nut-free crust, replace almonds with sunflower seeds. Ensure you use full-fat coconut milk for the ganache to set properly. Tart keeps covered in the fridge for up to 5 days.