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 (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 oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Grease and flour a 9" round tart tin.
- Combine flour, vegan butter, molasses, spices, and salt in a food processor; blitz until loose dough forms. Chill for 30 minutes.
- Roll out dough and press into the prepared tart tin; pierce with a fork.
- Parbake with parchment and beans for 12 minutes; remove beans and bake for another 10-12 minutes until crisp.
- Heat coconut cream in a saucepan until just simmering. Pour over chopped chocolate; let sit then whisk until smooth.
- Stir in maple syrup, molasses, ground ginger, and salt; pour into cooled crust. Tap to remove air bubbles.
- Chill for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg