Name: Gingerbread Chocolate Tart Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 1 cup pecans; 1 ½ cups AWAKENING BOWL CHOCOLATE HIT Iswari (or similar chocolate protein powder); 1/4 tsp sea salt; 1 tbsp solid coconut oil; 2 tbsp maple syrup; 1 tbsp water; 2 x 400ml cans chilled coconut milk (use one full can and only the thick part from the top of the second can); 1/4 cup molasses; 2 tsp ground ginger; 1 ½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp allspice; 200g vegan-friendly dark chocolate; Fresh pomegranate seeds; Fresh rosemary sprigs; Vegan gingerbread cookies (optional, recipe via addictedtodates.com)

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Introduction

This Gingerbread Chocolate Tart combines rich vegan chocolate with warm spices for a festive and indulgent treat. The nutty crust pairs perfectly with the creamy spiced filling, making it an impressive dessert for any occasion.

A chocolate tart with a dark brown crust and smooth chocolate filling is shown with three slices cut out on the right side. The top left half is decorated with white star-shaped cookies, small gingerbread men, bright red pomegranate seeds, green rosemary sprigs, and light brown star anise, all arranged neatly along the tart border. The tart sits on a white marbled textured surface with sprigs of green rosemary scattered nearby. To the right bottom corner, a white bowl filled with shiny red pomegranate seeds has a small wooden spoon resting in it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

1 cup pecans
1 ½ cups AWAKENING BOWL CHOCOLATE HIT Iswari
¼ tsp sea salt
1 tbsp solid coconut oil
2 tbsp maple syrup
1 tbsp water

Filling:

2 x 400ml cans chilled coconut milk (use one full can and only the thick part from the top of the second can)
¼ cup molasses
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
200g vegan-friendly dark chocolate

Garnish:

Fresh pomegranate
Fresh rosemary sprigs
Vegan gingerbread cookies (optional, recipe via addictedtodates.com)

Instructions

Step 1: Add the pecans, AWAKENING BOWL CHOCOLATE HIT, sea salt, coconut oil, maple syrup, and water to a food processor. Blitz for a few minutes until the mixture sticks together to form a dough.
Step 2: Line a 9-inch springform cake tin with parchment paper. Press the dough evenly into the base and about 2.5 inches up the sides using a spatula or the bottom of a flat glass. Set aside in the freezer.
Step 3: Pour the coconut milk into a saucepan along with molasses, ground ginger, cinnamon, nutmeg, and allspice. Place over medium heat and gently simmer, whisking to combine.
Step 4: Place the dark chocolate in a large heat-resistant bowl. Pour the hot coconut milk mixture over the chocolate and stir until fully melted and combined.
Step 5: Remove the tart base from the freezer and pour the chocolate filling evenly into it.
Step 6: Return the tart to the freezer to set for one hour, or refrigerate for 4 hours until firm.
Step 7: Carefully remove the tart from the springform tin. Garnish with fresh pomegranate, rosemary sprigs, and vegan gingerbread cookies if desired before serving.

Tips & Variations

For a nut-free crust, substitute pecans with pumpkin seeds or sunflower seeds.
Use full-fat coconut milk chilled well to ensure a creamy filling.
Adjust the spice levels by adding extra ginger or cinnamon for more warmth.
The tart can be made a day ahead to allow flavors to meld.
Swap molasses for maple syrup if a lighter sweetness is preferred, though the flavor will be different.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. It can also be frozen and defrosted in the fridge before serving. For best texture, bring to room temperature for about 15 minutes after thawing.

How to Serve

A round chocolate tart with a dark brown crumbly crust forms the base, filled with a smooth, glossy, milk chocolate layer that has subtle swirl textures on top. Three slices have been cut out from the right side, showing the rich filling inside. The upper left side of the tart is decorated with white star-shaped cookies, small gingerbread men with white icing details, fresh green rosemary sprigs, bright red pomegranate seeds, and whole star anise, all arranged in a crescent shape. The tart sits on a white marbled textured surface with a white bowl filled with more pomegranate seeds and a wooden spoon on the bottom right, and fresh rosemary sprigs on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, any vegan-friendly dark chocolate works well. Choose one with at least 70% cocoa for rich flavor.

What if I don’t have a springform tin?

You can use a regular tart pan lined with parchment paper, but carefully remove the tart by sliding a knife around the edges to loosen it before serving.