Description
A delightful vegan dessert that combines gingerbread spices with rich chocolate filling, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup gluten-free flour
- 1/4 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup dark chocolate, vegan
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, combine almond flour, gluten-free flour, cocoa powder, coconut sugar, baking powder, ground ginger, cinnamon, and nutmeg.
- In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients. Mix until a dough forms and then press into your tart pan. Bake for 15-20 minutes until lightly firm.
- Let the crust cool completely. Melt the dark chocolate and pour it into the cooled crust, spreading evenly. Refrigerate for at least 1 hour until set.
Notes
For additional flair, top with powdered sugar or coconut whipped cream. Store leftovers in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg