Ingredients
Scale
- 1 ½ cups gingerbread cookie crumbs
- ½ cup coconut oil, melted
- 1 cup coconut cream
- 1 cup medjool dates, pitted
- ½ cup almond milk
- ½ cup maple syrup
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gingerbread cookie crumbs with melted coconut oil until combined. Press the mixture into the bottom of a tart pan to form the crust. Bake for 10 minutes, then let cool.
- In a blender, combine coconut cream, medjool dates, almond milk, maple syrup, and vanilla extract. Blend until smooth and creamy. Pour the filling into the cooled crust and refrigerate for at least 2 hours to set.
- For the ganache, melt dark chocolate chips in a microwave or over a double boiler, then let cool slightly. Pour the ganache over the tart filling.
- Chill the tart again for 30-60 minutes before slicing. Serve and enjoy your festive indulgence!
Notes
Use a cold tart pan for cleaner edges; taste the filling before chilling to adjust sweetness as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 5mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg