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Vegan Dark Chocolate Ginger Tart

Decadent Vegan Dark Chocolate Ginger Tart for Sweet Moments

Indulge in this Vegan Dark Chocolate Ginger Tart, a delightful twist on traditional desserts that caters to everyone’s tastes.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour A gluten-free base that provides a nutty flavor and a slightly chewy texture.
  • 6 tablespoons Coconut Oil Creates a rich, flaky crust; can also use vegan butter as a substitute.
  • 1 tablespoon Maple Syrup Sweetens the crust naturally; honey can be switched for a non-vegan option.
For the Filling
  • 8 ounces Dark Chocolate Choose dairy-free chocolate to keep it vegan.
  • 1 cup Coconut Cream Adds creaminess and richness to the filling.
  • 1 tablespoon Fresh Ginger Provides a warm, spicy kick.
  • 1 teaspoon Vanilla Extract Enhances the chocolate flavor.
  • 2 tablespoons Agave Syrup Balances the tartness of the chocolate.
For Topping (Optional)
  • 1 tablespoon Grated Ginger Fresh garnish that adds a beautiful touch.
  • 2 tablespoons Cocoa Powder Dust lightly on top for an elegant finish.
  • 1 cup Vegan Whipped Cream Serve alongside for an indulgent experience.

Equipment

  • Mixing Bowl
  • tart pan
  • heatproof bowl
  • small saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup until crumbly yet cohesive. Press the mixture into a tart pan and chill for 30 minutes.
  2. Finely chop the dark chocolate and place it in a heatproof bowl. Gently heat coconut cream in a small saucepan until warm. Pour over the chocolate and stir until smooth.
  3. Grate fresh ginger into the chocolate mixture and add vanilla and agave syrup. Mix until fully incorporated.
  4. Pour the chocolate filling into the chilled crust and spread evenly. Tap gently to release air bubbles.
  5. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until edges are set and center is slightly jiggly.
  6. Allow tart to cool on a wire rack for at least an hour, then chill in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 2mgCalcium: 6mgIron: 8mg

Notes

Store the tart in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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