White Chocolate Gingerbread Tarts

Originally published on A Conscious Collection. 

These spiced beauties will give you all kinds of Christmas feels… gingerbread spices, a white chocolate ganache filling and fresh tart raspberries, what could be better! This recipe depends on thick coconut cream and many brands have different ratios of coconut to water. If you’re unsure, store the can in the fridge to let it separate. When you open the can, discard the water and use the thick creamy goodness that has separated out. Also, this recipe is totally vegan, gluten-free and don't require any baking!

Now I've spoken before about the fact that I follow a fairly low-carb diet and I eat in a way that combats constant elevated blood sugar and insulin (more science nerdy stuff on this later). This means that rice malt syrup is very much a special occasion ingredient. It is pure glucose, so yes it has a direct effect on your blood sugar levels. I designed this recipe as a special occasion treat and it is just that! I don't mind a little bit of rice malt syrup when celebrating, this recipe is a hell of a lot better than most special occasion cakes and I honestly love it! I'm a white chocolate girl at heart ;)

Photography by  Phoebe McCreath

Photography by Phoebe McCreath



  • 2 cup raw almonds
  • 2 tablespoon coconut oil
  • 2 tablespoon rice malt syrup
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt


  • 270ml coconut cream
  • 35g cacao butter
  • 10 drops liquid stevia
  • 1 vanilla bean, seeds scraped

To Serve

  • ¼ cup pistachios, crushed
  • Fresh raspberries


1. To make the base, pulse almonds in a food processor until it resembles fine crumbs.
Add in coconut oil, rice malt syrup, spices and salt and pulse until mixture becomes
slightly oily.

2. Press neatly into eight mini tart tins rubbed with a little coconut oil. Set in the freezer for
at least one hour, or the fridge overnight.

3. To make the filling, gently heat the coconut cream in the microwave for 30 seconds. You
don’t want it boiling hot, just warm enough to melt the cacao butter. Pour into another
bowl to cool slightly and stir in the cacao butter, stevia and vanilla. Whisk until combined.
Pour into the prepared tart tins and leave in the fridge to set for at least an hour.

4. To serve, top tarts with pistachios and raspberries.

Serves: 8