These little gingerbread tartlets are filled with warming ginger spice. The tartlet case is a lightly baked coconut base with a ginger cream filling, topped off with a drizzle of vegan white chocolate, a dash of ground ginger, crumbled gingerbread cookies, and a cute lil' gingerbread man.

Gingerbread Tartlets [Vegan, Gluten-Free]




Cooking Time




To Make the Crust:

  • 1 cup of coconut flour
  • 1/4 teaspoon of ground ginger
  • 3/4 cup of coconut oil (Solid)
  • 5 tablespoons of maple syrup
  • 1/4 teaspoon of salt

To Make the Filling:

  • 1 cup of chilled coconut cream
  • 3 teaspoons of ginger beer
  • 3 tablespoons of icing sugar
  • 1/2 cup of vegan cream cheese 
  • 1/4 cup of ginger cookies
  • Pinch of ground ginger


To Make the Crust:

  1. Preheat your oven to 352°F and line a six tartlet tins with greaseproof paper.
  2. In a mixing bowl, combine the coconut flour, ground ginger, coconut oil, maple syrup, and salt.
  3. Mix and bring together with your hands until a dough forms.
  4. Press the dough into the lined tins and pop into the oven to bake for 9-10 minutes, until golden in color. Allow to cool fully before filling.

To Make the Filling:

  1. Place the coconut cream, ginger beer, icing sugar, cream cheese, ginger cookies, and ground ginger into a food processor/blender and blend until smooth.
  2. Add around 2 tablespoons of filling into each tartlet and level off with a spoon. Pop in the freezer to set (this will take around 1 hour).
  3. Allow to defrost and serve with a drizzle of melted vegan white chocolate, a dash of ground ginger, crumbled cookies, and gingerbread men.


Store in a sealed container in the freezer and defrost fully before eating. Best enjoyed within a few days.


    Nutritional Information

    Per Serving: Calories: 507 | Carbs: 32 g | Fat: 41 g | Protein: 6 g | Sodium: 180 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.