There’s something undeniably comforting about a vegan dessert that captures the essence of the holidays, and this Vegan Gingerbread Chocolate Tart is no exception. Rich, decadent chocolate mingles with the spicy warmth of gingerbread, making it an irresistible treat for festive occasions. Whether you’re hosting a holiday gathering or simply want to indulge in something sweet, this tart brings a perfect balance of flavors. I’ve made this recipe numerous times, and it never fails to impress.
Why you’ll love this dish
This Vegan Gingerbread Chocolate Tart is the ideal blend of rich and spicy, making it a unique dessert choice that stands out on any holiday dessert table. It’s perfect for anyone looking to impress their guests, or simply treat themselves to something sweet while adhering to a vegan diet. This recipe is also relatively simple to prepare, allowing you to enjoy the process without spending hours in the kitchen.
"This tart is nothing short of magic! The chocolate is so rich, and the gingerbread crust adds the perfect touch of warmth. It’s a showstopper for sure!" – Happy Reviewer
The cooking process explained
Creating this Vegan Gingerbread Chocolate Tart is a delightful journey that starts with making the gingerbread crust and culminates in a luscious chocolate ganache filling. You’ll prepare the crust, bake it until it’s golden brown, then whip up the ganache by melting chocolate and mixing in coconut cream for a silky finish. Lastly, the tart is chilled until set, allowing the flavors to meld beautifully.
Ingredients
What you’ll need
- 150 g (1 ¼ cups) plain flour (use GF all-purpose flour if required)
- 100 g (3.5 oz) vegan butter, block style (note 1)
- 60 g (3 tablespoons) molasses (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)
- 250 g (8.8 oz) dark chocolate (or 170 g for a softer filling, note 3)
- 350 g (12.4 oz) coconut cream (note 4)
- 60 g (3 tablespoons) pure maple syrup
- 20 g (1 tablespoon) molasses
- 1 teaspoon ground ginger
- Pinch sea salt
- ¼ batch vegan gingerbread cookies
- 2 tablespoons pomegranate seeds (optional)
