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5 from 7 votes

Vegan caramel tart with a gingerbread crust

A vegan caramel tart with a gingerbread cookie crust and chocolate ganache topping! This indulgent dessert is perfect for the festive season.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Cuisine: American, Australian, British, Vegan
Servings: 12
Author: Anthea


Gingerbread Shortbread Cookie Crust

Caramel Filling (note 3 for alternatives)

  • ¾ cup (185g) smooth thick nut butter, such as cashew, almond or peanut (note 4)
  • ½ cup (170g) maple syrup, or any other liquid sweetener
  • ⅓ cup (115g) vegan block butter, or solid coconut oil, melted

Chocolate ganache topping


  • Preheat the oven to 180°C (355°F). Line or grease an 8 inch (20 cm) tart pan.

To make the gingerbread crust

  • Add all the ingredients to a mixing bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking.
  • On a lightly floured surface, roll out the pastry so it's about ¼ inch (5 mm) thick. Transfer it to your tart tin and press it against the bottom and sides to form the crust. Use any excess pastry to patch up any holes. Set aside.
  • Bake the tart crust for 10-15 minutes or until the edges are golden brown or until the surface is evenly golden brown. Set aside to cool.

To make the caramel

  • Add all the ingredients to a mixing bowl and mix until well combined. Add more sweetener to taste if desired. Pour the caramel into the cooled tart crust and chill for 4 hours or until set.

To make the chocolate ganache topping

  • Add the chocolate and coconut cream in a small saucepan over medium-low heat. Mix until the chocolate is half melted and remove from heat. Allow the remaining chocolate to melt and mix the ganache until smooth.
  • If your ganache separates, it's been heated too high. Simply whisk for 5 minutes or until emulsified. Or use a stick blender and blend until smooth.
  • Pour the ganache on top of your caramel tart and return to the fridge for 1 hour or until set.
  • Decorate the tart with gingerbread cookies or as desired.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.


  1. For a gluten free tart crust, use ½ cup (80g) gluten free all-purpose flour and ¾ cup (75g) almond flour. If the mixture is too delicate to roll out, simply press it directly into your tart tin.
  2. If you only have access to vegan spreadable margarine, you can still use it for the crust. Just omit the water and add more flour if needed.
  3. Or use ½ tablespoon ground cinnamon, ½ tablespoon ground ginger and ¼ tablespoon ground nutmeg.
  4. If you prefer a very gooey caramel without nut butter, use the caramel from my banoffee pie recipe and multiply it by 150%. If you prefer a date-based caramel, use 1 ¼ cups (250g) pitted dates (soaked in water for 4 hours then drained), ½ cup (125g) almond/cashew butter and 3 tablespoons (45g) coconut oil. Blend all ingredients until smooth and add a dash of maple syrup to taste, if desired.
  5. I'd recommend cashew butter as it's the most neutral. For a nut free tart, use sunflower seed butter. Tahini will be too runny for this recipe.


Serving: 1 serve | Calories: 380kcal | Carbohydrates: 29g | Protein: 6g | Fat: 28g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 254mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!