Spiced Chocolate Tart

Spiced Chocolate Tart

Serves 6 60 minute prep time

Make this recipe and be a holiday favorite!


  • Crust:
  • 30 gluten free vegan gingersnaps (we used Mary's Gone Crackers Ginger Snaps)
  • 2 Tbsp coconut oil, melted
  • A splash of water
  • Filling:
  • 3 avocados, peeled and pitted
  • 2 tsp vanilla extract
  • 3 Tbsp agave nectar
  • 3 Tbsp cocoa powder
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup raw almond butter
  • 3 chopped and melted bars of Vega® Maca Chocolate


  • Crust Instructions:

  • Pulse cookies in a food processor until the texture fine crumbs.

  • Add melted coconut oil to the cookie crumbs and pulse until incorporated. Crumb should hold together when squeezed in your hand. If not, add one teaspoon of water at a time until you reach the desired texture.

  • Press the crumbs into the bottom of an 8” spring form pan, and refrigerate until ready to use.

  • Filling:

  • Add avocado into a high powered blender and blend until smooth.

  • Add vanilla, agave, cocoa, cinnamon and nutmeg. Blend until combined.

  • Transfer the avocado mixture to a bowl and fold in almond butter and melted Vega® Maca Chocolate, until combined.

  • Pour the chocolate mixture into the prepared crust and refrigerate for an hour before serving.