Ingredients
Scale
- 150 g plain flour (or gluten-free all-purpose flour)
- 100 g vegan butter
- 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
- 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 fan-forced 160°C/320°F or conventional 180°C/356°F. Grease and flour a round 9" tart tin.
- In a food processor, combine flour, vegan butter, molasses, spices, and salt until a loose dough forms. Chill for 30 minutes.
- Roll out the dough larger than the tart tin, place it in the tin, trim excess edges, and pierce with a fork.
- Parbake for 12 minutes with parchment paper and weights. Remove weights and bake an additional 10-12 minutes until golden.
- To make the filling, heat coconut cream until simmering, pour it over chopped dark chocolate, and let sit before whisking until smooth. Add maple syrup and spices.
- Pour ganache into the cooled crust and refrigerate for at least 4 hours or overnight to set.
- Garnish before serving with vegan gingerbread cookies or pomegranate seeds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg