These mini vegan chocolate gingerbread tarts feel like pure holiday magic warm spices, a silky chocolate center, and the sweetest little bite-size shape. They’re surprisingly simple, wonderfully festive, and perfect when you want something elegant without the fuss. I’ll guide you gently so each tart turns out glossy, spiced, and completely irresistible.
Ingredients
For the crust:
- 1 cup crushed vegan gingerbread cookies (or gingersnaps)
- 3 tbsp coconut oil, melted
- 1 tbsp brown sugar
For the filling:
- 1 cup dairy-free chocolate chips
- ½ cup coconut cream
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ⅛ tsp ground ginger
- Pinch of nutmeg
Optional swaps:
- Use vegan graham crackers + ½ tsp ginger if you can’t find gingerbread cookies.
- Swap maple syrup for agave.
Steps
- Prepare the pans. Lightly grease a mini muffin tin or mini tart molds. This helps the crust release cleanly later.
- Make the crust. Mix crushed cookies, melted coconut oil, and brown sugar until the texture feels like damp sand. Don’t worry if it looks crumbly it presses together beautifully.
- Form the tart shells. Press about a tablespoon of crust mixture into each cup, packing it firmly along the bottom and sides.
- Chill the shells. Freeze for 10 minutes so they firm up.
- Make the chocolate filling. Gently warm coconut cream until just steaming, then pour over the chocolate chips. Let it sit one minute, then stir until smooth and glossy. Add maple syrup, vanilla, and spices.
- Fill the shells. Spoon the chocolate mixture into each chilled crust, filling almost to the top.
- Set the tarts. Chill for 1–2 hours, or until the centers are firm and silky.
Chef’s Tips
- Press the crust firmly the tighter it’s packed, the cleaner the edges will be.
- Don’t overheat the coconut cream; gentle heat keeps the chocolate smooth and shiny.
- Store in the fridge and serve chilled; these minis hold their shape best when cold.
Variations
- Peppermint Chocolate Tarts: Add ⅛ tsp peppermint extract for a holiday-cool finish.
- Salted Spice Tarts: Sprinkle a tiny pinch of flaky salt on top before chilling.
- Orange Ginger Tarts: Add ½ tsp orange zest to the filling for a bright, festive twist.
Serving Suggestion
Serve these mini tarts on a small holiday platter with a sprinkle of cinnamon or a few pomegranate seeds they look fancy with almost no effort.