Chocolate Gingerbread Tart
This Chocolate Gingerbread Tart is a rich, festive dessert that combines warming spices with smooth chocolate and creamy textures. The nutty almond and oat base is lightly sweetened with maple syrup and infused with gingerbread spice for a comforting flavour. Filled with a silky dark chocolate and coconut cream centre and finished with whipped cream, grated chocolate, and crunchy gingerbread biscuits, this tart delivers indulgence with a nourishing twist. Perfect for a seasonal showstopper that’s plant-based, gut-friendly, and irresistibly smooth.
Nutrition Information (per serve)
380
Calories
28.0g
Fat
12.0g
Saturates
14.0g
Sugars
0.1g
Salt
7.0g
Protein
26.0g
Carbs
4.0g
Fibre
*Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ingredients
- 30g Belgian Chocolate Biomel Complete Gut
- 100g oat flour
- 75g almond flour
- 20g cacao powder
- 100g smooth almond butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp gingerbread spices (1 tsp cinnamon, 1 tsp ginger, ¼ tsp allspices and ¼ tsp nutmeg)
- Pinch of salt
For the Filling and Toppings
- 60ml Biomel Belgian Chocolate Gut Health Shot
- 220g dark chocolate (chopped small)
- 1tsp gingerbread spices
- 150ml dairy-free whipped cream
- Vegan gingerbread cookies
- Grated dark chocolate
- 250g coconut cream, chilled
Method
- Line a 20-cm/8-inch round loose-bottomed tin with parchment paper on the bottom and grease the sides with vegan butter.
- Into a large mixing bowl, add the oat flour, almond flour Biomel Complete Gut, cacao powder and spices. Stir to combine. Now pour in the almond butter, maple syrup, coconut oil and salt and stir to a sticky mix. It will hold its shape when pressed between your fingers.
- Tip the mix into the tin and use a spatula and your hands to work the mixture up the sides of the tin to make a compact base. Pop in the fridge.
- For the filling, add the chocolate to a heatproof bowl. Add the coconut cream to a saucepan and warm gently until just melted (do not let it boil). Pour the coconut over the chocolate and leave for 5 minutes to melt. Now whisk until smooth.
- Pour in the Biomel and gingerbread spices and whisk again.
- Pour the chocolate ganache into the tart and once dull, tap down on the surface a few times to remove any air bubbles.
- Place in the fridge for 4-6 hours, or overnight, to set. Once set, cover with clingfilm.
- When ready to serve, carefully remove from the tin and place on a plate. Top with whipped cream, gingerbread cookies and grated chocolate.
- Slice and serve. Keep leftovers in the fridge for 5-7 days.
Gut Health Tips
Cacao powder is rich in natural antioxidants called flavonoids, which contributes to overall health. It’s also a source of magnesium and iron, supporting energy production and general wellbeing - making it a deliciously wholesome way to enjoy chocolate.
