Chocolate Ginger Tarts | Food photography and vegan baking recipe by Jennifer | Miss Walter’s |

Chocolate Ginger Tarts

So speaking of May weather here Switzerland so far, it is a bit meh meh. So instead of fruity spring-inspired bakes, I had craving for chocolate and something warming. This recipe for Chocolate Ginger Tarts turned out to be another vegan, gluten-free, white sugar-free baking experiment that did rather well, I must admit. Hence, this post. It is a rather straightforward recipe but does require some time.


This recipe for vegan Chocolate Ginger Tarts is:

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • Nut-free
  • No added white sugars

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.

Chocolate Ginger Tarts
Prep time
1 hr 20 mins
Baking time
10 mins
Total time
1 hr 30 mins

These chocolate ginger tarts a real vegan treat. Gluten-free and naturally sweet as an added bonus.

Course: Dessert
Keyword: fiery ginger, glutenfree, glutenfree baking, glutenfree baking recipes, vegan baking, vegan chocolate recipe, vegan dessert, vegan recipe
Makes: 12 tarts
Recipe created by: Jennifer Walter
  • 80 g buckwheat flour
  • 1 tsp. baking soda
  • 1 pinch of salt
  • 0.5 tsp. cardamom
  • 1.5 tsp. cinnamon
  • 1 tsp. ginger
  • 30 g date sweetener (powder made out of dried dates)
  • 3 tbsp. maple syrup
  • 4 tbsp. coconut oil
  • 6 tbsp. almond milk
  • 8-10 g fresh ginger
Chocolate filling
  • 400 ml coconut cream
  • 2 tbsp. almond butter
  • 2 tbsp. cacao powder
  • 3 tbsp. maple syrup
  1. Mix the buckwheat, baking soda, salt, all spices and the date sweetener in a bowl. Add the melted coconut oil and maple syrup and combine well. Now add the almond milk. Peel the ginger and grate it. Add to the dough and mix well. Place the bowl in the fridge to chill for about 1 hour.

    Prepare the filling. Pour the coconut cream in bowl, mix with the almond butter, cacao powder and the maple syrup. Place in the fridge as well.

  2. Preheat the oven to 220 degrees C. Take a 12-cup muffin pan and grease the cups with some coconut oil. Take your two chilled bowls and get a scoop of dough and press it evenly into a muffin cup. Use about 1 scoop of dough per muffin cup. In case your fingers get too sticky, just slightly wet them with cold water and smooth out the dough in the cups. Fill in your chocolate mix. Now bake for about 8-10 minutes. Take the tin out and let the tartlets cool off completely in the tin, before you remove them.

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Hungry for more?

I got you, babe! Make sure you check out my other plant-based recipes!

How about delicious Date Shortbread amazing vegan Coconut Chocolate Cubes, also known as Lamingtons, or fruity Strawberry Galettes?

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Meet Jennifer

Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.


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