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Ingredients
Scale
- 1 ¼ cups (155g) all-purpose plain flour (plus extra for dusting)
- ⅓ cup (75g) vegan block butter or solid coconut oil, chilled
- 2 tablespoons (20g) packed brown sugar or coconut sugar
- 1 ¼ tablespoons gingerbread spice
- 2 tablespoons chilled water (or as needed)
- ¾ cup (185g) smooth thick nut butter (such as cashew, almond, or peanut)
- ½ cup (170g) maple syrup (or any other liquid sweetener)
- ⅓ cup (115g) vegan block butter or solid coconut oil, melted
- ⅔ cup (110g) dark chocolate (or desired chocolate)
- ⅓ cup (80g) thick scoopable canned coconut cream (or dairy-free cream)
- Gingerbread cookies (optional, for decoration)
Instructions
- Combine flour, vegan butter, brown sugar, gingerbread spice, and chilled water in a bowl.
- Roll out the dough to about 1/4 inch thick.
- Transfer and shape the dough in a tart pan.
- Bake at 180°C for 10-15 minutes until golden brown.
- Mix nut butter, maple syrup, melted butter, and sweetener until smooth.
- Pour the caramel into the cooled crust and chill for 4 hours.
- Melt dark chocolate and coconut cream, stir until smooth.
- Pour ganache over tart and set in the fridge for 1 hour.
- Optionally decorate with gingerbread cookies before serving.
Notes
Ensure all ingredients are measured accurately for the best results.
Experiment with different nut butters to find your favorite flavor combination.
Chill the tart longer for a firmer texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
- Cholesterol: 0