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Gingerbread Chocolate Tart

A decadent, no-bake vegan chocolate tart with a spiced gingerbread almond crust. The perfect holiday dessert that is gluten-free and dairy-free.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Holiday, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Crust
  • 1.5 cups almond flour
  • 1 cup rolled oats ensure GF if needed
  • 2 tbsp cocoa powder
  • 2 tbsp molasses
  • 0.25 cup maple syrup
  • 0.25 cup coconut oil melted
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
Chocolate Filling
  • 12 oz dark chocolate 70% cocoa, chopped
  • 13.5 oz full-fat coconut milk canned
  • 1 tsp vanilla extract
  • 1 pinch sea salt
Garnish
  • 1 handful pomegranate seeds
  • 4-5 pcs mini gingerbread cookies
  • 2 sprigs fresh rosemary

Equipment

  • Food processor
  • 9-inch tart pan
  • Small saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
  2. Pulse rolled oats in a food processor until fine. Add almond flour, cocoa, spices, and salt; pulse to mix.
  3. Add melted coconut oil, molasses, and maple syrup. Pulse until mixture holds together like wet sand.
  4. Press crust firmly into the bottom and sides of the tart pan. Bake for 10-12 minutes. Cool completely.
  5. For filling: Place chopped chocolate in a heat-proof bowl.
  6. Heat coconut milk in a saucepan until it gently simmers. Pour over chocolate and let sit for 5 minutes.
  7. Add vanilla and salt. Whisk gently starting from the center until smooth and glossy.
  8. Pour ganache into cooled crust. Chill in fridge for at least 4 hours until set.
  9. Garnish with cookies, pomegranate, and rosemary before serving.

Notes

Ensure you use full-fat canned coconut milk for the ganache to set properly. Do not use carton coconut milk.