This vegan Christmas chocolate tart packs in all the festive flavors while being easy to make.
Like my vegan gingerbread cheesecake, it's topped with homemade vegan gingerbread men and pomegranate seeds for a gorgeous festive feel!
🧾 Ingredients
Here's everything you need to make this dairy-free gingerbread tart:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Unsalted Butter: This recipe calls for vegan block butter, not spreadable margarine from a tub.
- Cane Molasses: Use unsulphured molasses (not blackstrap molasses). This is added to the crust and filling to add a classic gingerbread flavor. For a more subtle flavor in the crust, swap half (or all) of the molasses for maple syrup or treacle.
- Gingerbread Spices: You'll need ground cinnamon, ground ginger, ground nutmeg, and allspice.
- Orange Zest: Gingerbread works so well with fresh orange (like in this orange ginger cake). Although optional, orange zest takes this tart to the next level!
- Pure Maple Syrup: Dark chocolate isn't overly sweet, so a little maple syrup adds sweetness to the chocolate tart.
- Coconut Cream: You can substitute this for full-fat coconut milk, chill it overnight, and use only the thick part from the top of the can.
- Dark Chocolate: I recommend using good-quality bittersweet chocolate with 70% cocoa or higher.
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🔪 Instructions
Here are step-by-step images showing how to make this vegan gingerbread tart. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the flour, butter, molasses, gingerbread spices, and salt to a food processor. Blitz for a few seconds until the ingredients are mixed and form a loose dough.
Step 2: Press the dough into a ball and flatten it into a disc. Wrap in clingfilm or place in an airtight container and refrigerate for 30 minutes.
Step 3: Roll out the dough on a lightly floured surface and carefully lift it into the tart tin with your rolling pin. Use a knife to cut around the edges and prick holes into the base with a fork.
Step 4: Cut a sheet of parchment paper larger than the circumference of the tart. Rest it on top of the gingerbread crust and fill it with baking beads. Parbake in the oven for 12 minutes, then remove the baking beads and bake for another 10-12 minutes.
Step 5: Finely chop the dark chocolate for the ganache filling and add it to a heat-resistant bowl. Add the coconut milk to a small saucepan and bring to a simmer (do not boil).
Step 6: Pour the hot coconut milk on top of the chocolate and allow it to sit for 5 minutes. Stir the mixture until smooth.
Step 7: Add the maple syrup, molasses, ginger, and salt and stir the chocolate mixture until evenly combined.
Step 8: Pour the chocolate filling into the baked tart crust and gently tap the tin on your work surface to knock out any air bubbles. Allow it to cool for about 10 minutes before transferring the tart to the fridge to set for at least 4 hours (or overnight).
You can garnish the tart however you fancy, my favorite toppings include gingerbread biscuits, star anise, pomegranate jewels, and fresh rosemary sprigs.
💭 Recipe Tips
Blind bake the gingerbread base to keep the pastry light and crisp. If you don't have time to chill and blind bake, you can press the crust directly from the food processor into the lined tart case and bake. Just expect the crust to be thicker and less crisp.
Use a sharp knife to slice the tart, and wipe it clean with a kitchen towel or paper towel between slices for beautiful clean cuts.
For a no bake chocolate tart, use the ginger cookie crust from this key lime pie recipe.
💬 FAQs
Absolutely! Just swap out the all-purpose flour for gluten-free all-purpose flour in the crust and try Rainbow Nourishment's gluten-free gingerbread cookies for the topping.
Yes, this is a nut-free chocolate tart recipe, as always, you’ll need to make sure that you use a nut-free vegan butter and double-check the labels of the products you’re using as processes and ingredients for individual products may vary worldwide.
Place the chocolate tart in an airtight container, or place it on a plate and wrap well with cling film and refrigerate. This tart will store well for up to 5 days in the fridge.
Slice the tart into individual servings and individually wrap each portion in cling film, or place it into an airtight container. Freeze for up to 4-6 weeks and defrost for 1-2 hours before serving.
🎄 More Vegan Gingerbread Recipes
📖 Recipe
Vegan Gingerbread Chocolate Tart
Ingredients
Crust
- 150 g (1 ¼ cups) plain flour use GF all-purpose flour if required
- 100 g (3.5 oz) vegan butter, block style *see note 1
- 60 g (3 tablespoons) molasses *see note 2
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon orange zest optional
Filling
- 250 g (8.8 oz) dark chocolate OR 170g for a soft filling *see note 3
- 350 g (12.4 oz) coconut cream *see note 4
- 60 g (3 tablespoons) pure maple syrup
- 20 g (1 tablespoon) molasses
- 1 teaspoon ground ginger
- pinch sea salt
Toppings
- ¼ batch vegan gingerbread cookies
- 2 tablespoons pomegranate seeds optional
Instructions
- Note: I have updated the baking method for the crust so that it bakes beautifully thin and crisp. For a quicker version that doesn't require a rolling pin or baking beads, see recipe note 5.
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease the base and sides of a round 9" tart tin with oil or vegan butter and lightly dust with flour. If desired, you can also line the base with parchment paper.
- Mix and chill the dough: Add the flour, vegan butter, molasses, spices, and salt to a food processor. Blitz for a few seconds until the ingredients are mixed and form a loose dough. Press the dough into a ball and flatten it into a disc. Wrap in clingfilm or place in an airtight container and refrigerate for 30 minutes.
- Roll out the dough: Roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Carefully lift the pastry over the tin and use your fingers to ease the pastry into the tin gently. Use a knife to cut around the edges, allowing it to rise slightly higher than the sides of the pan. Pierce the dough several times using a fork.
- Bake: Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils, or baking beads. Parbake in the oven for 12 minutes. Then carefully remove the beans/baking beads from the tart.
- Return the tart shell to the oven and bake for another 10-12 minutes until crisp.
- Filling: Finely chop the chocolate and add it to a heat-resistant bowl.
- Add the coconut milk to a saucepan and bring to a simmer (do not boil).
- Pour the hot coconut milk on top of the chocolate and allow it to sit for 5 minutes. Whisk the mixture until smooth, then add in the maple syrup, molasses, ginger, and salt and stir well until evenly combined.
- Pour the chocolate ganache into the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow it to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
- Make the vegan gingerbread cookies, if using them.
- Garnish: Once set, remove the tart from the tart tin and place it on a serving dish. Top with vegan gingerbread cookies, pomegranate, and fresh rosemary.
Notes
- Vegan Butter: Use nut-free brand if required, I use Violife here.
- Molasses: Swap this fully or half with maple syrup for a more subtle flavor.
- Dark Chocolate: 250g will give a more set yet still creamy consistency (pictured), and 170g will give a softer consistency almost mousse-like.
- Coconut Cream: Swap this for chilled full-fat coconut milk, using the thick cream from the top of the cans - 350g in total.
- Quick Crust Method: Using your fingers, evenly press the dough (straight from the food processor) into the base and sides of the tart tin, use a fork to prick several holes into the base. Bake the crust for 12-16 minutes until slightly browned, then allow to cool.
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I hope you still see and respond to comments! I made this for Christmas and it was a huge hit! My family is having a Valentine’s Day party, and I’d like to put a “chocolate covered strawberry” twist on this recipe. I plan on making a strawberry compote and putting that in first and freezing it (so the ganache doesn’t leak through), and then putting the ganache on top, omitting the ginger and molasses in the ganache. My only question is- what should i do for the crust?? I just omit the molasses and sub more syrup? Maybe switch agave for the syrup so it’s not so strong and add vanilla? I wanted to somehow incorporate vanilla Oreos into the crust. What would you do? Thanks so much!
Hi Alexis,
Thanks so much for your wonderful feedback. And that's a wonderful idea, it sounds delicious! I would suggest the crust from this recipe https://addictedtodates.com/mint-chocolate-tart/.
You might also find this one helpful for the berry layer (https://addictedtodates.com/vegan-forest-fruits-chocolate-tart/).
Please do let me know how you get on 🙂
Perfect ganache!
Will definitely make again
Thanks so much for your lovely feedback, Jen!
I don't know what happened, but I tried to make the crust twice... both times it became way darker than yours, and it kept falling apart when trying to roll it out. I had to throw it all away and give up.
Hi Jack, what type/brand of butter and molasses did you use?
I made this last year and it was amazing! This year I was thinking of making it in the form of mini tarts in a mini muffin pan. Have you tried this and do you have any tips?
Hi Christina,
I'm delighted you loved the recipe, thanks so much for your comment!
That's a lovely idea! In terms of pastry baking times etc, I would follow this recipe as a guide (https://addictedtodates.com/mini-lemon-tarts/). The filling should set up a little quicker too in the small pans. Please do let me know how they go!
This looks beautiful and tasty. When you say dark chocolate, do you mean a vegan, sweetened dark chocolate bar or are you talking about unsweetened baker’s chocolate?
Hi Julie,
Thank you so much! I recommend using a good-quality vegan dark chocolate with 70% cocoa or higher. Hope you enjoy the recipe 🙂
As a non vegan this was a delicious dessert. I did use dairy butter as the only vegan ones I could find were full of bad oils. The base has a strong molasses flavour so don’t make it if that’s not your jam. 10/10 recipe. Very easy to follow. Thank you
Thanks so much for your feedback, Tam!
I don't need this to be vegan. can I use cream/regular milk and butter instead of vegan butter and coconut milk? if so, what are the measurements?
Sorry Dawn,
I can't advise on that as I don't use animal products so none of my recipes are tested with them.
This is an amazing recipe and really quite simple. I put pomegranate seeds and fresh cranberries around the border and then drizzled melted white chocolate across the top (and snuck in 1 tbsp. of rum in the pie 😉
Hi Jacquie,
So happy you enjoyed the recipe, and that sounds absolutely beautiful! I you happen to share it on Instagram please do tag me, I would love to see it. Also, the addition of rum is genius, I need to try it too.
Hello, how many cans of coconut cream did you have to buy in order to get the right amount of the stuff off the top?
Hi Yvonne, it depends on the brand as they\'re all different but you should bank on 2 cans if you're not familiar with the brand yet. There is a note in the recipe card on this for clarification. You can also use straight up coconut cream if that's handier for you. Hope you enjoy the recipe
I made for Thanksgiving & my family really enjoyed it. But I do wish the filling would settle firmer. It started to soften quickly once at room temperature after a hour. Could I get that by adding more coconut cream or adding an egg?
Hi Sandy,
So happy everyone enjoyed it, thank you for sharing your experience. If you prefer a more set tart, you could increase the chocolate up to 250g, this is the setting agent, so the more you add, the richer/more set it will be. Also, be sure to use dark chocolate with at least 70% cocoa solids, as the lighter chocolates will not set as firmly. I hope this helps!
Does anyone have a good suggestion on the plant butter? I don't think I can get Flora where I live. I shop at Kroger and Walmart. Thanks
I use what you find at Krogers and Walmart in sticks. Mostly I use avocado. They do sell an olive oil.
Hi Stephanie,
Any block-style butter will be fine. For example violin or miyokos if you can get those. We don’t have Walmart here in Europe unfortunately so I’m not 100% sure of their range.
I was just wondering what the little star cookies are. They add a really cute touch
Hi Chris,
They are homemade gingerbread cookies, you can find the recipe here: https://addictedtodates.com/vegan-gingerbread-cookies/
I'm extremely confused by the flour measurement. I know how to measure 1 cup but how do you measure 1/5 cup never heard such a thing and they don't even make a measuring cup that size. Please help. Your recipe sounds delicious and simple except the flour part.
Hi Delaney,
I usually measure with a scale, but you can measure the 1/5 cup as 3 tablespoons if that's easier?
I cannot use coconut milk; could I sub Ripple half n half?
Hello!
I'm not familiar with that product I'm afraid, but you can swap the coconut milk for another plant-based heavy whipping cream - the key is that it needs to be a heavy one, so not like a single cream as I'm not sure that would set properly. I hope this helps!
Hi Christina,
If I am only using coconut cream (not form a can of milk), how much would I need?
Hi Katie,
You'll need the same weight amount, 350 g
I am not vegan or gluten-free but this was is nothing short of spectacular! End it looks beautiful and one would think complicated, but it really wasn’t. It came together very fast and received rave reviews.
I want to make another one for my mother-in-law who does not like dark chocolate, do you know if a white chocolate would work?
Hi Kelly,
I'm so happy to hear that, thank you so much for sharing your lovely review 🙂 I haven't tried it with white chocolate, so I can't say for certain how that would taste. I would recommend perhaps using vegan milk chocolate instead, and cutting back on the amount of maple syrup to taste as it should already have more sweetness. I hope this helps!
I made this for Christmas and just realized I never commented. It was a show-stopping dessert! Gorgeous and delicious. I have now made 2 of your desserts and they were both amazing, so will be trying many more. Thank you!
Hi Eve-Marie,
Awh that's lovely to hear! I'm looking forward to seeing which recipes you try next!
Hi again! I want to make this tart again for a pre-wedding gathering this month since we loved it so much, but I want to change the flavors since gingerbread seems more like a Christmas thing. I was thinking maybe a chocolate hazelnut tart since hazelnuts are a favorite of the bride and groom, and saw that you have one on here but that it probably has a lighter texture which is not what I am looking for. Can you make a suggestion for a hybrid of the two recipes, so I can get the flavors of the chocolate hazelnut tart with the texture of this gingerbread tart? Thanks so much!
Hi Eve-Marie,
I just saw and answered your comment over on the peanut butter tart 🙂
Hi! What can I use instead of molasses? My son has autism and he can’t have it for his gluten, casein and sugar free diet. Thanks so much for your help!
Hi Veronica,
You can use extra maple syrup in the filling and for the crust you can use coconut sugar or maple syrup. If you go for coconut sugar in the crust, you might need to add a little extra vegan butter to it in case it is too dry 🙂