Description
A cozy gingerbread chocolate tart that combines the warm spices of gingerbread with a rich chocolate filling, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup melted coconut oil
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup dairy-free chocolate chips
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a tart pan.
- In a bowl, combine the gingerbread cookie crumbs, melted coconut oil, brown sugar, ground cinnamon, ground ginger, and nutmeg. Press this mixture into the bottom and up the sides of the tart pan.
- Bake for about 10 minutes until set, remove and let cool.
- In a saucepan, heat the coconut milk over medium heat, then pour it over the dairy-free chocolate chips. Let it sit for a minute, then stir until smooth. Add vanilla extract and a pinch of salt, stir to combine.
- Pour the chocolate filling into the cooled gingerbread crust and spread it evenly.
- Refrigerate for at least 2 hours to set.
- Serve chilled, optionally garnished with whipped coconut cream or sprinkles.
Notes
For a richer crust, you can substitute fresh butter for the coconut oil. For a deeper spice flavor, add a pinch of cloves or ground cardamom.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg