Cozy Vegan Gingerbread Chocolate Tart Recipe for Sweet Bliss

Decadent waves of spice and sweetness dance through this remarkable vegan gingerbread chocolate tart that blends rich cocoa with warm winter spices.

Seasonal baking reaches new heights with a dessert that surprises and delights even the most discerning palate.

Layers of intense chocolate mingle perfectly with the bold ginger undertones, creating a luxurious treat that feels both comforting and indulgent.

The plant-based ingredients come together seamlessly, proving that vegan desserts can be spectacular and sophisticated.

Dark chocolate provides a deep, smooth base while ginger adds a zingy complexity that awakens the senses.

Each slice promises a delightful contrast of textures and flavors that will impress everyone at the table.

This tart transforms an ordinary gathering into a memorable culinary experience that celebrates plant-based creativity and festive spirit.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 4 hours 42 minutes

Calories: 350 kcal

Servings: 9

Ingredients for a Vegan Gingerbread Chocolate Tart

• Plain Flour: Provides the sturdy base, ensuring a crisp and delightful foundation with gluten-free options available for sensitivity.
• Vegan Butter: Delivers rich, tender texture and helps bind the crust, with nut-free alternatives for allergy considerations.
• Molasses: Infuses deep, robust sweetness and creates a warm, caramel-like undertone in the crust.
• Ground Ginger: Adds vibrant, spicy warmth that defines the classic gingerbread flavor profile.
• Ground Cinnamon: Brings sweet, woody complexity and aromatic depth to the crust.
• Allspice: Contributes a nuanced, peppery-sweet note that enhances the overall spice blend.
• Ground Nutmeg: Introduces a subtle, slightly sweet and woody essence to complement other spices.
• Sea Salt: Balances and intensifies the sweet and spicy flavors, creating a more rounded taste.
• Orange Zest: Offers bright, citrusy freshness that elevates the crust's aromatic complexity.

• Dark Chocolate: Provides rich, intense chocolate base with deep, complex flavor notes.
• Coconut Milk, Coconut Cream: Creates luxuriously smooth, creamy texture with natural richness.
• Pure Maple Syrup: Adds natural sweetness with subtle caramel undertones.
• Molasses: Deepens flavor with robust, slightly bitter sweetness.
• Ground Ginger: Reinforces the warm, spicy gingerbread character.
• Sea Salt: Enhances and balances the filling's overall flavor profile.

For Topping Ingredients:

Tools That Help Make Vegan Gingerbread Chocolate Tart Perfect

• Food processor: Essential for blending crust ingredients into a smooth, cohesive dough.
• 9-inch tart tin: Perfectly sized mold for creating the beautiful tart shape.
• Parchment paper: Helps with easy removal of the tart after baking.
• Saucepan: Used for heating coconut milk to create the ganache.
• Heat-resistant bowl: Ideal for mixing chocolate and hot coconut milk.
• Whisk: Perfect for creating a smooth, silky chocolate ganache.
• Fork: Helps prick holes in the crust for even baking.
• Serving dish: Provides an elegant presentation for the finished tart.
• Sharp knife: Useful for cutting and serving the tart.

How to Prepare Vegan Gingerbread Chocolate Tart Easily

• Crust Foundation

Create a crumbly base using plant-based ingredients blended into a cohesive mixture. Select a tart pan and prepare it with gentle oil coating.

• Baking Preparation

Shape the dough carefully into the tart pan, ensuring even distribution across bottom and sides. Pierce small holes to prevent potential rising during baking.

• Chocolate Ganache Magic

Warm coconut milk until edges shimmer softly. Pour over finely chopped dark chocolate, allowing gentle melting process. Incorporate warming spices like ginger and rich molasses for depth of flavor.

• Cooling and Setting

Transfer ganache into prepared crust. Allow natural cooling at room temperature before refrigerating. Patience is key – minimum four hours ensures perfect texture.

• Elegant Presentation

Remove tart from refrigerator and carefully release from pan. Decorate with delicate pomegranate jewels and fragrant rosemary sprigs. Optional gingerbread cookie crumbles create whimsical visual appeal.

• Storage Wisdom

Refrigerate completed tart in sealed container. Individual slices can be frozen for future enjoyment, maintaining delicious quality up to six weeks. Gentle thawing restores original luxurious texture.

Toppings to Try on Vegan Gingerbread Chocolate Tart

• Ginger Spice Boost: Intensify the gingerbread flavor by adding an extra pinch of ground cinnamon, nutmeg, or cardamom to the filling for a warm, aromatic twist.
• Chocolate Texture Trick: For a silkier ganache, ensure the chocolate is chopped finely and the coconut milk is just hot enough to melt it completely without scorching.
• Cookie Creativity: Swap homemade vegan gingerbread cookies with store-bought ones or crush them as a crumbly topping for added texture and festive flair.
• Make-Ahead Magic: Prepare the tart crust and filling a day in advance to save time and let the flavors develop overnight, making it perfect for stress-free entertaining.
• Dairy-Free Decoration: Experiment with alternative garnishes like toasted coconut flakes, candied orange peel, or a dusting of cocoa powder to personalize your tart's presentation.

Serve Vegan Gingerbread Chocolate Tart This Holiday

• Festive Holiday Centerpiece: Showcase this elegant tart as a stunning dessert centerpiece during winter holiday gatherings, creating a delightful conversation starter that will impress your guests with its rich chocolate and warm gingerbread flavors.
• Decadent Dessert Pairing: Serve alongside a warm cup of spiced chai tea or mulled wine to complement the tart's deep, complex flavors. The combination will elevate the entire dessert experience and create a cozy, comforting moment.
• Elegant Individual Servings: Slice the tart into thin, precise wedges for an upscale dessert presentation. Garnish each slice with an extra sprinkle of pomegranate seeds and a delicate rosemary sprig to add a touch of sophistication and visual appeal.
• Make-Ahead Entertaining: Prepare this tart a day in advance, allowing you to focus on other party preparations. Its make-ahead nature and impressive appearance make it perfect for stress-free holiday entertaining or special weekend gatherings.

Store Vegan Gingerbread Chocolate Tart to Keep It Fresh

• Smart Refrigeration Strategy: Keep the tart in a sealed container at the back of the refrigerator where temperature remains most consistent, preventing potential flavor absorption from other foods.
• Slice and Stash Method: Cut the tart into individual servings before freezing, which allows convenient defrosting and reduces waste when you want just a single piece.
• Moisture Management: Place a small piece of parchment paper between slices when storing to prevent sticking and maintain the tart's beautiful texture during refrigeration or freezing.
• Quick Thaw Technique: Transfer frozen tart slices from freezer to refrigerator compartment 2-3 hours before serving, ensuring gradual and even temperature adjustment without compromising the ganache's smooth consistency.

Decadent Vegan Gingerbread Chocolate Tart Recipe

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4.9 from 38 reviews

• Total Time: 4 hours 42 minutes
• Yield: 9 1x

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Description

Festive chocolate gingerbread tart delights with rich, spiced layers of plant-based indulgence. Warming winter flavors and silky chocolate ganache create a delectable dessert that welcomes you to savor each delicious bite.

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Ingredients

Scale 1x2x3x

• 6 oz (170 g) dark chocolate
• 12.3 oz (350 g) chilled full-fat canned coconut milk
• 1 ⅕ cups (150 g) plain flour
• 3.5 oz (100 g) vegan butter
• 3 tbsps (60 g) molasses
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp allspice
• ½ tsp ground nutmeg
• ½ tsp orange zest (optional)
• Pinch of sea salt
• ¼ batch vegan gingerbread cookies
• 2 oz (60 g) pomegranate seeds (optional)
• 3 tbsps (60 g) pure maple syrup

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Instructions

1. Preparation: Lightly oil a 9″ tart tin to ensure seamless removal of the finished dessert.
2. Crust Formation: Pulse crust ingredients in a food processor until a unified dough emerges, adding minimal water if the mixture appears too dry. Press the dough evenly across the tin’s base and sides, then perforate the bottom with fork marks.
3. Crust Baking: Roast the crust at 180°C for approximately 12 minutes until achieving a light golden hue. Cool completely within the tin.
4. Ganache Creation: Gently warm coconut milk to a simmer, then pour over finely chopped dark chocolate. Allow to rest for 5 minutes before whisking into a silky smooth ganache.
5. Flavor Infusion: Blend maple syrup, molasses, ground ginger, and sea salt into the chocolate mixture, ensuring complete integration.
6. Tart Assembly: Pour the chocolate ganache into the cooled crust, tapping to eliminate air bubbles. Let rest at room temperature for 10 minutes, then refrigerate for a minimum of 4 hours.
7. Presentation and Storage: Carefully unmold onto a serving platter, garnishing with vegan gingerbread cookies, pomegranate seeds, and fresh rosemary sprigs. Refrigerate in a sealed container for up to 5 days, or freeze individual slices for 4-6 weeks, thawing at room temperature before serving.

Notes

• Grease Smartly: Use a light, even oil coat on the tart tin to guarantee seamless removal without damaging the delicate crust.
• Perfect Dough Texture: Add water sparingly if the crust mixture seems too dry, ensuring the dough binds together smoothly without becoming wet.
• Crust Baking Tip: Poke small holes with a fork before baking to prevent air bubbles and create a crisp, even base that doesn’t puff up during roasting.
• Chocolate Ganache Secret: Let heated coconut milk sit on chopped chocolate for exactly 5 minutes to create a silky, glossy texture without overworking the mixture.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 350
• Sugar: 15 g
• Sodium: 50 mg
• Fat: 24 g
• Saturated Fat: 18 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg