The combination of gingerbread and chocolate are perfect for any holiday party. It's even better because this dessert is completely raw!

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Raw Gingerbread and Chocolate Tarts [Vegan]

Ingredients

Crust
  • ½ cup pecans
  • 1 tbsp. crystallized ginger
  • 1 tbsp. cacao or cocoa powder
  • 1 tbsp. chia seeds
  • ¼ cup unsweetened coconut flakes
  • 4 dates, chopped
  • 1 tsp. dried ginger
  • 1 tbsp. water
Chocolate Layer
  • 4 tbsp. low-fat coconut milk
  • 1 tbsp. cacao or cocoa powder
  • 1 tsp. agave nectar
  • 4 tbsp. vegan semi-sweet chocolate chips
Filling
  • 1 banana, cut into chunks
  • 1 cup cashews, soaked for a few hours, drained and rinsed
  • 1/8 cup molasses
  • 3 tbsp. low-fat coconut milk
  • 2 tsp. vanilla extract
  • 1 tbsp. coconut oil, melted
  • ½ tsp. powdered ginger
  • ½ tsp. cinnamon
  • 1/8 tsp. allspice
  • pinch ground cloves
Decoration
  • 18 thin strips of crystallized ginger, for decoration
  • 9 whole pecans, for decoration
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Preparation

Make the crust
  1. Have a 12-cup muffin pan at the ready.
  2. In a food processor, combine the pecans, ginger, cacao powder, chia seeds, coconut flakes, dates, and dried ginger.  Process until the nuts and dates are broken down into very small pieces.  Add the water and process until the mixture starts to come together.  The mixture should stick together when pinched.
  3. Put 1 tbsp. of the mixture into each of 9 muffin cups.  (You could probably eke out 10…)  Press the crust firmly and uniformly down into each tin.  Set aside while you prepare the chocolate layer.
Make the chocolate layer
  1. In a small saucepan, combine all of the ingredients and melt over medium heat. This does not take long – so watch carefully so you don’t burn the chocolate. Whisk to thoroughly combine, then remove from the heat.  Carefully pour the chocolate over the crust.  Tap and tip the pan so that the chocolate completely coats the crusts.  Place pan in the freezer while you prepare the filling.
Make the filling
  1. In a high-speed blender, combine the banana, cashews, molasses, coconut milk, vanilla extract, coconut oil, and spices and process until very smooth. You’ll need to tamp it down a few times to get a really smooth mixture.  You want it silky with no little chunks of cashews.  You can do this in a food processor, but it takes a long time and you won’t get that silky smoothness.
  2. Once the filling is smooth, scrape it into a small bowl.  This just makes working with it a little easier.  Remove the muffin pan from the freezer and divide the filling between the cups.  Place two strips of crystallized ginger on each tart and gently press in one pecan per tart.  Refrigerate for several hours.
  3. These tartlets remain fairly soft and are delicate so go slow when removing them from the pan.  You may wish to place them in the freezer for about 20 minutes prior to removing them.