Vegan Gingerbread Chocolate Tart
A decadent vegan chocolate tart with warm gingerbread flavors, perfect for the holidays.
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.
Notes
This tart can be served chilled or at room temperature. Garnish with cocoa powder, crushed gingerbread cookies, or coconut whipped cream for an extra treat.