Gingerbread Tartlets
[Vegan, Gluten-Free]

To Make the Crust:

1. Preheat your oven to 352°F and line a six tartlet tins with greaseproof paper.
2. In a mixing bowl, combine the coconut flour, ground ginger, coconut oil, maple syrup, and salt.
3. Mix and bring together with your hands until a dough forms.
4. Press the dough into the lined tins and pop into the oven to bake for 9-10 minutes, until golden in color. Allow to cool fully before filling.

To Make the Filling:

1. Place the coconut cream, ginger beer, icing sugar, cream cheese, ginger cookies, and ground ginger into a food processor/blender and blend until smooth.
2. Add around 2 tablespoons of filling into each tartlet and level off with a spoon. Pop in the freezer to set (this will take around 1 hour).
3. Allow to defrost and serve with a drizzle of melted vegan white chocolate, a dash of ground ginger, crumbled cookies, and gingerbread men.