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No-Bake Chocolate Tart With Stem Ginger (Vegan)

No-bake chocolate tart with stem ginger - an easy vegan chocolate tart with Oreo crust, chocolate ganache and stem ginger. This tart is super quick and easy to make but looks impressive and tastes incredible!
Course Dessert
Cuisine American
Keyword chocolate tart
Prep Time 15 minutes
Chilling Time 4 hours 30 minutes
Total Time 15 minutes
Servings 12 people
Author Domestic Gothess



  • 2 packets of Oreos/308g/28 biscuits
  • 80 g (⅓ cup) vegan butter (or coconut oil) melted


  • 3 balls stem ginger finely chopped
  • 300 g (10.5 oz) dairy free dark chocolate, 70% cocoa solids chopped
  • 250 ml (1 cup) full fat coconut milk
  • 4 Tbsp syrup from a jar of stem ginger (or use maple syrup)
  • 1 tsp vanilla extract
  • fresh berries and finely chopped crystallised or stem ginger to decorate


  • Place the Oreos in a food processor and blitz until finely chopped. Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.
  • Tip the crumbs into a bowl and stir in the melted vegan butter. The mixture should resemble wet sand.
  • Tip the Oreo mixture into a 23-25cm/9-10in loose bottomed tart tin and press it across the base and most of the way up the sides. Use the base of a glass to pack it down really firmly. Place in the fridge for half an hour to firm up.
  • Place the chopped chocolate in a heat proof bowl. Heat the coconut milk, stem ginger syrup and vanilla extract until just boiling then pour it over the chocolate. Set aside for two minutes then stir gently until it is melted and smooth.
  • Scatter the chopped stem ginger over the Oreo base then pour over the ganache. Pop the tart in the fridge for around 4 hours (or overnight) until firm.
  • Shortly before serving, decorate the tart with fresh fruit and chopped crystallised or stem ginger. Keep refrigerated.