This Vegan Gingerbread Chocolate Tart is a total holiday win.
It’s rich, silky, and full of warm gingerbread spice with a deep chocolate flavor.
No baking is needed, and it’s made with real, simple ingredients.
It tastes like something you’d get at a fancy bakery, but it’s surprisingly easy to make at home.
What You’ll Need
Crust
- 1 ½ cups almond flour
- ½ cup rolled oats
- ¼ cup coconut sugar
- ¼ cup melted coconut oil
- 1 tbsp molasses
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
Chocolate Filling
- 1 ½ cups dairy-free chocolate chips
- 1 cup full-fat canned coconut milk
- 1 tbsp molasses
- ½ tsp vanilla extract
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- Pinch of salt
Topping (optional)
- Coconut whipped cream
- Ground cinnamon
Why I Love This Recipe
This tart reminds me of winters at my grandma’s house — the smell of gingerbread filling the kitchen, the chocolate she always added to make things feel special. I took those cozy flavors and made them into a dessert I could feel good about sharing.
- No oven required
- Naturally vegan
- Warm and rich with gingerbread spice
- Silky chocolate texture
- Easy to make ahead
Servings and Cook Time
Serves: 8
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Macros (per serving, out of 8)
- Calories: 310
- Carbs: 29g
- Protein: 5g
- Fat: 22g
- Fiber: 4g
- Sugar: 15g
Why This Recipe Works (Quick Science)
The almond flour and oats give structure without needing to bake, while the coconut oil hardens when chilled, holding the crust together. Molasses adds moisture and that deep gingerbread flavor. For the filling, coconut milk and chocolate chips melt into a silky ganache that sets perfectly in the fridge.
Common Mistakes
- Not pressing the crust firmly: If it’s too loose, it can crumble when sliced.
- Using low-fat coconut milk: It won’t set as well. Use full-fat.
- Overheating the chocolate: Melting too fast can cause it to seize. Keep it low and slow.
- Skipping the chill: The tart needs the full chill time to firm up.
What to Serve With
- Coconut whipped cream
- Hot coffee or chai tea
- Fresh berries on the side
- A little drizzle of melted chocolate or molasses on top
FAQ
Can I make this ahead?
Yes! It actually tastes better the next day after it sets more.
Can I freeze it?
Yep. Wrap tightly and freeze for up to a month. Thaw in the fridge overnight.
Is there a nut-free option?
Use oat flour instead of almond flour, and make sure your chocolate chips are allergy-safe.
Pro Tips
- Use a measuring cup to press the crust evenly into the tart pan.
- Let the melted chocolate mixture cool just slightly before pouring it into the crust.
- Taste your filling before chilling — add more spice or molasses if you like it bolder.
- If you’re using canned coconut milk, stir it well to combine the cream and liquid before measuring.
- Chill the tart uncovered for the first 30 minutes, then cover to prevent moisture.
Tools You’ll Need
- 9-inch tart pan (with removable bottom, if possible)
- Medium mixing bowl
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
- Blender or food processor (optional for oats)
Substitutions and Variations
- Swap almond flour with oat flour for nut-free
- Use maple syrup instead of molasses for a lighter flavor
- Add orange zest to the filling for a citrus twist
- Try crushed ginger snaps instead of oats for the crust
Make Ahead Tips
Make the whole tart up to 2 days ahead. Keep it covered in the fridge. Add toppings just before serving.
How to Make Vegan Gingerbread Chocolate Tart
Step 1: Make the crust mixture
In a bowl, mix 1 ½ cups almond flour, ½ cup rolled oats, ¼ cup coconut sugar, 1 tbsp molasses, 1 tsp ground ginger, ½ tsp cinnamon, ¼ tsp nutmeg, pinch of salt, and ¼ cup melted coconut oil until it sticks together like wet sand.
Step 2: Press crust into tart pan
Press the crust mixture firmly into the bottom and sides of a 9-inch tart pan. Make sure it’s even and packed tight.
Step 3: Chill the crust
Place the tart pan in the fridge for at least 15 minutes while you make the filling.
Step 4: Melt the filling
In a small saucepan over low heat, add 1 ½ cups dairy-free chocolate chips, 1 cup full-fat coconut milk, 1 tbsp molasses, ½ tsp vanilla extract, ¼ tsp ground ginger, ⅛ tsp ground cinnamon, and a pinch of salt. Stir until smooth and melted.
Step 5: Pour the filling into crust
Remove the crust from the fridge. Pour the melted chocolate mixture into the crust and smooth the top with a spatula.
Step 6: Chill until set
Place the whole tart in the fridge for at least 2 hours, or until the filling is firm to the touch.
Step 7: Slice and serve
Once chilled, slice the tart and top with coconut whipped cream and a sprinkle of cinnamon if you like.
Leftovers and Storage
Store leftovers in the fridge, covered, for up to 5 days. You can also freeze slices and thaw in the fridge when ready to eat. The crust stays crisp, and the filling stays creamy!
Let’s Wrap It Up
This tart brings all the cozy vibes — rich, spiced, and deeply chocolatey. It’s the kind of treat you’ll want to keep in the fridge all season long. If you try it, leave a comment below and let me know how it went or ask any questions. I’d love to hear how you made it your own!
