Chocolate Gingerbread Ganache Tart (Vegan)

This rich and delicious no-bake Chocolate Gingerbread Ganache Tart is the perfect showstopper dessert to share. It’s naturally high in fibre, made with whole-food ingredients, naturally vegan and gluten-free.

I love a no-bake Christmastime dessert, it’s great as you can make it ahead of time and feel organised knowing that you have a delicious dessert ready and waiting. This tart is so good, it’s got a chocolatey cookie base made with almond butter and oat flour, filled with a luxurious dark chocolate and coconut cream ganache mixture flavoured with gingerbread spices. Serve this tart topped with dairy-free whipping cream, some gingerbread and dark chocolate shavings and you are ready to go. The best part is that it’s made with high-fibre, gut-loving ingredients like oat flour, almond flour, Biomel complete gut powder and their Belgian chocolate shot (which tastes like chocolate milkshake) so you have a delicious dessert that has some health benefits, too.

Why will I love this tart?

This tart is so good:

• Rich and chocolatey
• Melt in your mouth delicious
• With a creamy, luxurious filling
• A delicious chocolate nutty base
• Made with wholefood ingredients
• High in fibre with Biomel, oat flour and almond flour
• Naturally dairy-free, egg-free and vegan
• Gluten-free with nut-free options
• Ideal to make ahead of time
• Perfect for hosting throughout the festive season
• Flavoured with gingerbread spices
• Remove the gingerbread to enjoy this all year round
• Topped with dairy-free whipped cream and gingerbread
• Everyone will love it
• Will keep for a few days in the fridge or freezer
• Takes 30 minutes to prepare
• The filling is so delicious
• Full of healthy fats

If you already love the sound of this dessert, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the base:

• Oat flour: blend up your oats to a fine flour-like texture.
• Almond flour: to add moisture, fat and substance to the base. If you are nut-free, use more oat flour.
• Biomel complete gut powder: this is a chocolatey gut-health powder that is so great for using in recipes. NOURISHINGAMY code saves you 25% currently. If you don’t have any, use more oat/almond flour.
• Cacao powder: for a rich chocolatey flavour.
• Gingerbread spices: this is a mix of cinnamon, ginger, allspice and nutmeg.
• Smooth runny almond butter: to add moisture and fat into the curst. You can also use cashew butter (peanut butter works but has a stronger flavour) and you can use tahini or sunflower seed butter to keep it nut-free.
• Maple syrup: for a bit of sweetness.
• Melted coconut oil: this helps the base to set firm.
• Salt: for flavour.

And for the filling:

• Dark chocolate: use your favourite dairy-free dark chocolate, I love the Raw Halow buttons.
• Coconut cream: this is a tin of full fat coconut milk or a tin of coconut cream, chilled in the fridge overnight. Then, without shaking or stirring the tin, scoop off the solid cream part, and save the leftovers for curries and smoothies.
• Gingerbread spices: as above.
• Biomel Belgian Chocolate gut shot: this tastes just like chocolate milkshake and is dairy-free and made with gut-loving ingredients containing lots of live cultures. Use my code NOURISHINGAMY for 25% off. Or, use dairy-free milk (or more coconut cream).

To serve:

• Whipped dairy-free cream: I love the Natures Charm coconut whipping cream.
• Vegan gingerbread cookies: I make my own using this recipe or use the Organix ones from the supermarket (found in the baby/toddler food aisle).
• Dark chocolate: grated.

Is this gluten-free and nut-free?

This is naturally gluten-free, as long as your oats are GF. To keep it nut-free, swap the almond flour for more oat flour and the almond butter for sunflower seed butter or tahini.

How do I make this?

This tart is ready to go in a few steps:

• Stir together the dry ingredients for the base: in a bowl.
• Add in the wet ingredients: and stir to a sticky mix.
• Pour the base mixture into the tin: and press with your fingers to make a compact base and sides. Chill in the fridge.
• Chop the chocolate really finely: and add to a heatproof bowl.
• Add the coconut cream to a saucepan: and gently warm.
• Pour the warmed coconut cream over the chocolate: and leave for 5 minutes.
• Now whisk until smooth: you shouldn’t need to warm it up.
• Stir in the spices and Biomel: and whisk again.
• Pour the filling into the tart: and smooth over the top.
• Chill for 4 to 6 hours: or overnight.
• Remove from the tin and top with the coconut cream: and gingerbread cookies.
• Slice to enjoy: or save for later.

How long will it last?

This tart will keep for 3-5 days in a sealed container in the fridge, or freeze the tart (without the cream on top) for 1 month, wrapped well, and allow to defrost for decorating.

What other recipes can I try?

For more desserts:

• Spiced Sticky Toffee Puddings
• Cinnamon Latte Tres Leches Cake
• No Bake Gingerbread Cheesecake
• Gingerbread Latte Banana Bread
• Chocolate Pumpkin No Bake Pie

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Chocolate Gingerbread Ganache Tart so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With gingerbread love x

p.s. this recipe was first made with Biomel, who I love, and this blog post is not sponsored.