Vegan Gingerbread Chocolate Tart
Vegan Gingerbread Chocolate Tart
If you’re a fan of rich chocolate desserts with a seasonal twist, this Vegan Gingerbread Chocolate Tart is for you! This deliciously decadent tart combines the warm, spicy flavors of gingerbread with a silky chocolate ganache, making it a perfect treat for the holidays or any special occasion. It’s completely vegan, gluten-free, and made with wholesome ingredients, so you can indulge without any guilt.
Why Make This Recipe
There are many reasons to try this Vegan Gingerbread Chocolate Tart. First, it offers an incredible blend of flavors, with the spicy ginger and sweet chocolate complementing each other beautifully. Second, it is simple to prepare, requiring only a few ingredients and straightforward steps. Lastly, this dessert is not only visually appealing but also satisfying and delicious, sure to impress anyone you serve it to!
How to Make Vegan Gingerbread Chocolate Tart
This section will guide you through the process of making this delectable tart with ease.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 1 can coconut milk (for ganache)
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease a tart pan to prevent sticking.
- In a mixing bowl, combine the almond flour, cocoa powder, coconut sugar, ground ginger, cinnamon, nutmeg, and salt.
- Add the melted coconut oil and maple syrup to the dry ingredients. Mix until a dough forms.
- Press the dough evenly into the tart pan to create a crust.
- Bake the crust for 15-20 minutes, or until it feels firm.
- In a saucepan, heat the coconut milk until warm (do not boil). Pour the warm coconut milk over the chocolate chips in a separate bowl and let it sit for 5 minutes.
- Stir the mixture until the chocolate is completely smooth, creating the ganache.
- Pour the ganache into the cooled tart crust. Refrigerate for at least 2 hours to allow it to set.
- Serve and enjoy your Vegan Gingerbread Chocolate Tart!
How to Serve Vegan Gingerbread Chocolate Tart
This tart can be served chilled or at room temperature. For a beautiful presentation, slice the tart and place each piece on a dessert plate. You can also garnish with a dusting of cocoa powder, a sprinkle of crushed gingerbread cookies, or a dollop of coconut whipped cream for an extra treat.
How to Store Vegan Gingerbread Chocolate Tart
To keep your Vegan Gingerbread Chocolate Tart fresh, store it in an airtight container in the refrigerator. It will stay good for up to 5 days. If you want to keep it longer, you can freeze the tart; however, ensure it is well wrapped to prevent freezer burn.
Tips to Make Vegan Gingerbread Chocolate Tart
- Make sure the coconut oil is melted but not hot, as this can affect the texture of the dough.
- For an even richer flavor, use dark chocolate chips with a higher cocoa content for the ganache.
- Allow the ganache to sit for a little longer before stirring, if it’s not melting completely.
- Feel free to add additional spices like allspice or cardamom for an extra layer of flavor.
Variations
- You can substitute almond flour with oat flour or gluten-free flour for a different texture.
- If you want to avoid coconut milk, you can use a vegan cream alternative for the ganache.
- For a nut-free option, you can use sunflower seed flour instead of almond flour.
FAQs
1. Can I make this recipe ahead of time?
Yes! This tart can be made a day or two in advance. Just keep it refrigerated until you are ready to serve.
2. Is it possible to make this tart gluten-free?
Absolutely! The recipe is already gluten-free, as it uses almond flour and cocoa powder.
3. Can I use different sweeteners?
You can experiment with other sweeteners like agave syrup or date syrup, but adjustments in measurements may be necessary.
Indulge in this delightful Vegan Gingerbread Chocolate Tart and enjoy the perfect blend of holiday spices and rich chocolatey goodness!
Vegan Gingerbread Chocolate Tart
Ingredients
For the crust
- 1.5 cups almond flour Can substitute with oat flour or gluten-free flour.
- 0.5 cups cocoa powder
- 0.5 cups coconut sugar Can substitute with other sweeteners.
- 0.25 cups maple syrup
- 0.25 cups coconut oil, melted Ensure it is melted but not hot.
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
For the ganache
- 0.5 cups dark chocolate chips Use a higher cocoa content for richer flavor.
- 1 can coconut milk Use as the base for ganache.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a tart pan to prevent sticking.
- In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, ground ginger, cinnamon, nutmeg, and salt.
- Add melted coconut oil and maple syrup to the dry ingredients. Mix until a dough forms.
- Press the dough evenly into the tart pan to create a crust.
- Bake the crust for 15-20 minutes, or until it feels firm.
Making the Ganache
- In a saucepan, heat coconut milk until warm (do not boil).
- Pour the warm coconut milk over the chocolate chips in a separate bowl and let it sit for 5 minutes.
- Stir the mixture until the chocolate is completely smooth, creating the ganache.
Assembly
- Pour the ganache into the cooled tart crust.
- Refrigerate for at least 2 hours to allow it to set.
