Gingerbread Chocolate Tarts
Gingerbread is such a festive flavour this time of year. I’m not a big fan of the hard gingerbread cookies but do love the gingerbread flavour. I came up with this recipe using gingerbread for the tart and making a chocolate filling that doesn’t need to be refrigerated. That means these bad boys can be packed in lunches and no need to be kept cool, until you top them with the coconut whipped cream of course. They’re really good either way though!
The flavour combo of gingerbread and chocolate may sound weird, but just trust me on this one! Okay? You can probably tell I’m a big fan of chocolate, so of course I have to try and incorporate it in every sweet recipe possible.
If you’ve never tried making whipped coconut cream then you will love this! Coconut has a naturally sweet flavour so you don’t need to add any sweetener to it. Plus you’re getting all the great benefits of coconut like it’s antiviral, antimicrobial and antibacterial properties. It’s also a very nourishing fat for the thyroid, so eat up!
- Tart Ingredients:
- 1 c almond flour
- 1/4 tsp himalayan rock salt
- 1/8 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 2 tbsp coconut oil, melted
- 1 1/2 tbsp honey
- 1 tbsp molasses
- Filling Ingredients:
- 1/4 c coconut butter
- 2 tbsp coconut oil
- 2 tbsp raw cacao powder
- 1 tbsp and 1 tsp maple syrup (Canada No. 2)
- 1 can full fat coconut milk
- Place the can of full fat coconut milk in the fridge overnight or freezer for a couple of hours. Preheat oven to 350 degrees Fahrenheit. Mix the dry ingredients in one bowl.
- Mix melted coconut oil, honey and molasses in a small bowl then add to dry ingredients. Stir well to combine.
- Grease muffing pan with coconut oil and divide gingerbread dough into 10 of them. Press down so the dough goes part way up the sides. The tarts will rise and you will need to press the centre down again when they come out of the oven.
- Bake tarts for 10 minutes. Let cool in pan before removing them and placing them on cooling rack.
- While the tarts cool, soften the coconut butter. I put the whole jar in a small pot and add water to the pot so that at least half the jar is submerged. Then I place it on medium-low heat to melt the coconut butter.
- Mix the coconut butter, oil, cacao powder and maple syrup until combined well. I have a mini food processor I put mine in but stirring by hand would probably work too.
- Spoon the filling into the tarts and let cool in the fridge.
- While the tarts cool make the coconut whipped cream. Remove from the fridge and turn upside down to open. Spoon out the cream and leave the liquid behind. Whip the cream on high for 10-15 minutes until peaks form. Spoon a dollop on each tart and dust with cacao powder.