If you’ve never come across a chocolate gingerbread tart, after making this one, you’ll wonder why not. There’s something about the rich cacao that intensifies the zing of the ginger. It’s an exotic combo that feels gloriously adult. Aim for a bit of chocolatey ginger crust with every forkful of cocoa-cashew cream filling for the ultimate swoon-worthy bite. Plus, it’s vegan and gluten-free, so it may just qualify as a health food. Care for another slice, love?
Vegan Chocolate Gingerbread Tart
- Gingerbread cookies of choice
- Fresh rosemary
- Fresh cranberries
Preheat oven to 375 degrees F.
In large mixing bowl, add all crust ingredients and combine with hands until well mixed.
In 9-inch pie pan, press and flatten dough. Work dough up sides to form rim.
Bake 15-20 minutes. (Note: The crust should be slightly darker than golden and crunchy.)
In blender, combine filling ingredients and process until smooth and creamy. (Note: A more powerful blender will create creamier texture.)
Pour filling into crust and refrigerate overnight to set. (Note: Place in freezer to accelerate setting, but remove before frozen and store in refrigerator.)
Decorate as desired prior to serving.