Vegan and GF Chocolate Ginger Tart (Easy to Make)

As a private event chef over the years I have made a variation of this recipe for dozens of events and private dinners for hundreds of people and different groups traveling from all over to Sedona. What I love about this recipe is it comes out perfectly every-time, the crust is gluten free and vegan but does not sacrifice in taste or texture, it is no bake, freezes well, and transports well for when I am traveling to a event or home. You can trust it is a chocolate lovers dream tart and a great recipe to keep in your back pocket.

Picture of a tart I served at a private dinner in Sedona

Mini tarts I made with a dried orange added salted chocolate crust and orange zest for a retreat in Sedona

Mini Tarts with blood orange top from another private dinner in Sedona

No Bake 5 Ingredients - Gingersnap Chocolate Tart with Moontime Rose

Prep Time 20 mins

Time to set up to 2 hours in freezer

Makes 10-14 servings

A recipe brought to you by Chocolita Chocolate and myself. I love chocolate and this recipe certainly checks all the boxes.

This tart has a crunchy slightly salty gingery cookie crust and the chocolate filling is smooth, creamy, like chocolate velvet.

This recipe is so uncomplicated and easy to make, it's the perfect show stopping tart anyone, and we mean anyone, can make this season and wow a crowd. If you are going to a holiday party or get together we highly recommend this recipe as it is very beginner baker friendly and relatively quick to put together.

Ingredients

• 1 can of light coconut milk

• 4 bars of chocolita chocolate or any chocolate

• 3 cups of ginger cookies (we are using midel ginger snaps)

• 4 oz of melted vegan butter

• 1/2 cup of almond butter or peanut butter

Method

For the crust

1.) Melt vegan butter and set aside.

2.)In a food processor blend cookies with melted vegan butter.

3.) Transfer the cookie butter crust mixture to a spring form pan and form a crust around the edges with your hand or a spoon. When completed transfer to the coldest part of your freezer and let setup while your prepare the filling.

For the Filling

4. Open and pour 1 can of light coconut milk into a saucepan and heat until comes to a gentle boil on stove.

5.) While coconut milk is heating on stove chop your chocolate into fine pieces.

6.) When coconut milk is scorching hot remove from stove and add your chopped chocolate mix well to combine with a whisk. Be careful when stirring.

7.) Add 1/2 cup of loose smooth almond butter or nut butter to the chocolate mixture and stir to combine. If the mixture cools down to much you can it back on the heat until the coconut milk, chocolate, and nut butter have all combined.

8.) Transfer the filing into the crust and take back to the freezer.

9.) Let harden up to 2 hours before decorating and cutting.

10.) Slice and enjoy.