Description
This Vegan Chocolate Gingerbread Tart is a festive holiday dessert. It features a spiced gingerbread crust filled with rich, creamy chocolate. It’s vegan, lactose-free, and perfect for any celebration.
Ingredients
Scale
- For the Gingerbread Crust:
- 1 cup (120g) almond flour
- 1/2 cup (60g) oat flour
- 1/4 cup (25g) coconut flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon water (as needed)
- For the Chocolate Filling:
- 1 cup (240ml) full-fat coconut milk
- 1 cup (170g) dairy-free chocolate chips
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish:
- Fresh mint leaves or edible gold leaf (optional)
- Cocoa powder for dusting (optional)
Instructions
- Prepare the Gingerbread Crust: Preheat your oven to 350°F (175°C). Lightly grease a tart pan with a removable bottom (around 9 inches in diameter). In a large bowl, mix the almond flour, oat flour, coconut flour, ginger, cinnamon, nutmeg, and salt. Add the maple syrup, melted coconut oil, and water (if needed) to the dry ingredients and mix until it forms a dough. If the mixture feels too dry, add a tablespoon of water at a time until the dough is sticky and holds together. Press the dough evenly into the base and sides of the tart pan. Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and allow it to cool.
- Make the Chocolate Filling: In a medium saucepan, heat the coconut milk over medium heat until it begins to simmer. Remove the saucepan from the heat and add the dairy-free chocolate chips. Stir until the chocolate has completely melted and the mixture is smooth. Stir in the maple syrup, vanilla extract, and a pinch of salt to enhance the flavor.
- Assemble the Tart: Pour the chocolate filling into the cooled gingerbread crust and smooth it out evenly with a spatula.
- Chill the Tart: Place the tart in the refrigerator for at least 4 hours, or overnight if possible, to allow the filling to firm up.
- Garnish and Serve: Once the tart is set, remove it from the fridge and carefully remove it from the tart pan. Garnish with fresh mint leaves or a dusting of cocoa powder for a festive touch. You can also add edible gold leaf for an extra luxurious feel. Serve this tart chilled and enjoy the balance of spiced gingerbread and creamy chocolate.
Notes
- Make Ahead: This tart can be made a day or two in advance and stored in the fridge until ready to serve.
- Substitute Coconut Milk: Almond milk or oat milk can be used for a lighter filling, though coconut milk provides a richer texture.
- Gluten-Free: This tart is naturally gluten-free.
- Sweeten More: Adjust sweetness by adding more maple syrup in the filling or topping with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg