Ingredients
Scale
- 150 g plain flour (use GF all-purpose flour if required)
- 100 g vegan butter, block style
- 60 g molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon orange zest (optional)
- 250 g dark chocolate (OR 170g for a soft filling)
- 350 g coconut cream
- 60 g pure maple syrup
- 20 g molasses
- 1 teaspoon ground ginger
- pinch sea salt
- ¼ batch vegan gingerbread cookies
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Preheat your oven to 180°C (356°F) and prepare a 9" tart tin.
- In a food processor, combine flour, vegan butter, molasses, spices, and salt until you form a loose dough. Chill for 30 minutes.
- Roll out the dough and fit it into the prepared tart tin. Parbake for 12 minutes with weights; then remove weights and bake for an additional 10-12 minutes until crisp.
- For the filling, heat coconut cream until simmering; pour over finely chopped dark chocolate and let sit for 5 minutes before whisking until smooth. Stir in maple syrup, molasses, ground ginger, and salt.
- Pour the ganache into the cooled tart shell and refrigerate for at least 4 hours to set.
- Garnish with vegan gingerbread cookies or pomegranate seeds before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 330
- Sugar: 20g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg