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Gingerbread Chocolate Tart Recipe

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★★★★★

4.6 from 128 reviews

This Gingerbread Chocolate Tart features a rich, decadent vegan-friendly dark chocolate filling infused with warm gingerbread spices, resting on a crunchy pecan and chocolate crust. Perfectly garnished with fresh pomegranate, rosemary sprigs, and optional vegan gingerbread cookies, this dessert offers a festive and comforting treat that is both dairy-free and full of cozy holiday flavor.

Ingredients

Scale

Crust

  • 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

Filling

  • 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

Garnish

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

Instructions

  1. Prepare the crust: Add the pecans, chocolate protein powder, sea salt, solid coconut oil, maple syrup, and water to a food processor. Blitz for a few minutes until the mixture sticks together and forms a dough.
  2. Form the crust base: 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 flat bottom of a glass. Place the crust in the freezer to chill and set while you prepare the filling.
  3. Make the spiced coconut milk: Pour the coconut milk into a saucepan. Add molasses, ground ginger, cinnamon, nutmeg, and allspice. Heat over medium heat until the mixture gently simmers, whisking to combine the ingredients thoroughly.
  4. Melt the chocolate: Place the vegan dark chocolate in a large heat-resistant bowl. Pour the hot coconut milk spice mixture over the chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth.
  5. Assemble the tart: Remove the tart crust from the freezer. Pour the melted chocolate filling into the crust, spreading evenly.
  6. Set the tart: Place the tart back into the freezer and allow it to set for one hour, or alternatively refrigerate for approximately four hours until firm.
  7. Garnish and serve: Once set, carefully remove the tart from the springform base. Garnish with fresh pomegranate seeds, rosemary sprigs, and optionally vegan gingerbread cookies. Store leftovers in an airtight container in the fridge for up to 3 days or freeze and thaw before serving.

Notes

  • This tart is vegan-friendly and dairy-free, suitable for those avoiding animal products.
  • If you do not have AWAKENING BOWL CHOCOLATE HIT protein powder, substitute with any chocolate-flavored protein powder or finely ground cocoa nibs for a similar effect in the crust.
  • Ensure to use only the thick coconut cream portion from the second can of coconut milk to achieve the rich texture in the filling.
  • Freezing the tart results in a firmer texture, while refrigeration gives a softer bite; choose based on your preference.
  • The tart should be stored in an airtight container to maintain freshness and prevent the coconut cream from absorbing other fridge odors.
  • For added festive flair, vegan gingerbread cookies are suggested but optional.

Keywords: Gingerbread Chocolate Tart, vegan tart, coconut milk chocolate tart, holiday dessert, vegan chocolate tart, gingerbread dessert, dairy-free tart

Find it online: https://islawhite.com/gingerbread-chocolate-tart-recipe/