This Vegan Gingerbread Chocolate Tart combines the rich, warm spices of gingerbread with the indulgent, smooth flavor of chocolate. The tart features a spiced cookie crust, filled with a silky chocolate ganache and topped with a festive gingerbread crust. Perfect for the holidays, it’s a dessert that will surely impress both vegans and non-vegans alike.
Why You’ll Love Vegan Gingerbread Chocolate Tart
- Perfect for the Holidays: The festive gingerbread flavor makes it an ideal choice for holiday gatherings.
- Rich and Decadent: The creamy chocolate ganache is complemented by the warm spices of gingerbread.
- Vegan-Friendly: A dairy-free and egg-free dessert that everyone can enjoy.
- Easy to Make: With just a few simple steps, you can create an elegant, show-stopping dessert.
Ingredients
Here’s what you’ll need to make Vegan Gingerbread Chocolate Tart:
For the Gingerbread Crust:
- Graham Cracker Crumbs
A vegan-friendly base for the tart crust. These will form the crunchy, spiced base of your dessert. - Ground Ginger
Provides the warm, spicy ginger flavor that makes this tart so festive. - Ground Cinnamon
Adds another layer of spiciness, contributing to the comforting, holiday-like flavor. - Ground Cloves
A little goes a long way, adding depth to the spiced crust. - Coconut Oil
Used to bind the crust ingredients together, giving it a nice buttery texture without the dairy. - Maple Syrup
Adds natural sweetness and a hint of maple flavor to balance the spices. - Salt
Enhances the overall flavor and brings out the sweetness of the crust.
For the Chocolate Filling:
- Dark Chocolate Chips
A rich and smooth vegan dark chocolate that forms the base of the ganache. - Coconut Milk
Adds creaminess to the ganache without using dairy, making it vegan-friendly. - Vanilla Extract
For a hint of warm, aromatic flavor to complement the chocolate. - Maple Syrup
Sweetens the ganache, balancing the bitterness of the dark chocolate. - Sea Salt
A pinch of salt helps bring out the depth of flavor in the chocolate filling.
(Note: Full ingredient measurements are available in the recipe card above.)
Instructions
Making this Vegan Gingerbread Chocolate Tart is simple yet elegant. Just follow these steps:
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, ground ginger, ground cinnamon, ground cloves, and salt. Add the coconut oil and maple syrup, mixing until the mixture is fully combined and resembles wet sand. Press the mixture into the bottom and sides of a tart pan, creating an even layer. Bake for 10-12 minutes, until the crust is golden and firm. Let it cool completely.
Step 2: Prepare the Chocolate Filling
In a heatproof bowl, place the dark chocolate chips. In a small saucepan, heat the coconut milk over medium heat until it’s just about to simmer. Pour the hot coconut milk over the chocolate chips and let it sit for a minute to melt. Stir until smooth and creamy. Add the vanilla extract, maple syrup, and sea salt, and mix until well combined.
Step 3: Assemble the Tart
Pour the chocolate ganache into the cooled gingerbread crust, spreading it evenly. Refrigerate the tart for at least 2 hours or until the filling is set.
Step 4: Garnish and Serve
Once the tart has set, you can garnish it with additional grated chocolate, crushed gingerbread cookies, or a sprinkle of cinnamon. Slice and serve chilled.
Nutrition Facts
Servings: 8
Calories per serving: 300
Total Fat: 22g
Saturated Fat: 18g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 75mg
Carbohydrates: 27g
Fiber: 4g
Sugar: 17g
Protein: 3g
How to Serve Vegan Gingerbread Chocolate Tart
- As a Holiday Dessert: This tart makes an excellent choice for Christmas, Thanksgiving, or any festive occasion.
- With Vegan Whipped Cream: Top with dairy-free whipped cream or coconut whipped cream for an extra touch of indulgence.
- With Fresh Berries: Add a few fresh raspberries or strawberries for a pop of color and a hint of tartness to balance the sweetness.
Additional Tips
- Make-Ahead: The tart can be made up to 2 days in advance. Store it in the refrigerator until you’re ready to serve.
- Crust Variations: If you prefer a different crust, you can swap the graham crackers for crushed vegan cookies or oats.
- Add Some Heat: For a spicier kick, try adding a pinch of cayenne pepper or black pepper to the ganache.
FAQ Section
Q1: Can I use non-dairy milk instead of coconut milk?
A1: Yes! You can use other non-dairy milks like almond milk or oat milk in place of coconut milk, though the texture may vary slightly.
Q2: Can I make the crust gluten-free?
A2: Yes! You can use gluten-free graham cracker crumbs or any other gluten-free cookies as the base for the crust.
Q3: Can I use a different sweetener instead of maple syrup?
A3: Yes! You can use agave syrup, coconut sugar, or any other sweetener of your choice.
Q4: Can I make the tart ahead of time?
A4: Yes, this tart can be made 2-3 days ahead of time and stored in the refrigerator until you’re ready to serve.
Q5: How do I store leftovers?
A5: Store leftover tart in an airtight container in the refrigerator for up to 4-5 days.
This Vegan Gingerbread Chocolate Tart is the perfect festive dessert that’s rich, indulgent, and suitable for everyone. With its combination of warm spices and creamy chocolate, it’s sure to be a hit at your holiday gatherings!