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Vegan Gingerbread Tart
Vegan Gingerbread Tart

Dessert dreams do come true, especially during the holidays!  Presenting our nutrient-packed Gingerbread Tart—a festive delight that's as good for your taste buds as it is for your well-being

Vegan Gingerbread Tart


For the Gingerbread Crust:
75g dairy-free butter
55g light brown sugar
25g blackstrap molasses
50g golden syrup
1/4 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
200g plain flour
3 tbsp Hemp Seeds
For the Filling:
150g Biscoff spread (cookie butter)
200g dairy-free dark chocolate
100g coconut cream
1/2 teaspoon ground ginger
For Decoration:
3 mini gingerbread men
20g dairy-free white chocolate
Star anise
1 crumbled Biscoff biscuit (optional)
Hemp Seeds (optional)
Gingerbread Crust
  1. Preheat your oven to 180°C (fan setting) and use dairy-free butter to grease a 9-inch (23cm) loose-base fluted tart tin.
  2. In a medium saucepan over medium heat, combine the dairy-free butter, light brown sugar, molasses, and golden syrup. Heat until melted and mixed thoroughly.
  3. In a different bowl, mix together the bicarbonate of soda, ground ginger, cinnamon, nutmeg, Hemp Seeds and plain flour.
  4. Blend the dry ingredients with the melted mixture to form a sticky dough. Wrap the dough in greaseproof paper and freeze for 20 minutes to make it easier to handle.
  5. Press the dough evenly into the base and sides of the prepared tin. Prick the base with a fork and bake for 12-14 minutes. Once baked, transfer to a cooling rack and let it cool completely before filling.
  1. Prepare a bain-marie by filling a saucepan with water (about ¾ full) and placing a heatproof bowl on top. Melt the dark chocolate, coconut cream, Bischoff and ground ginger together until smooth.
  2. Pour the chocolate mixture over the base, smoothing it out with a spoon or palette knife. Refrigerate until set, which should take about 1-2 hours.
  1. Top with melted chocolate and mini gingerbread men.
  2. For serving, dip a knife in boiling water, dry it, and then slice the tart. Store the tart in a sealed container in the fridge and consume within a few days for the best taste.