Ingredients
Scale
- 150 g plain flour (or gluten-free all-purpose flour)
- 100 g vegan butter
- 60 g molasses
- 250 g dark chocolate
- 350 g coconut cream
- 60 g pure maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon orange zest (optional)
- 20 g molasses
- pinch sea salt
- ¼ batch vegan gingerbread cookies (optional)
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Preheat the oven to 160°C/320°F (fan-forced) or 180°C/356°F (conventional). Grease 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 chilled dough and fit it into the tart tin. Pierce the base with a fork.
- Parbake with parchment paper and weights for 12 minutes, then remove weights and bake for another 10-12 minutes until crisp.
- For the filling, melt chopped dark chocolate in a heat-resistant bowl over simmering coconut cream. Whisk until smooth, then mix in maple syrup, molasses, ground ginger, and salt.
- Pour ganache into cooled tart shell and refrigerate for at least four hours or overnight to set.
- Garnish as desired before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 290
- Sugar: 14g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg