Description
This Vegan Caramel Tart with Gingerbread Crust combines a spiced, crunchy gingerbread base with a rich and creamy dairy-free caramel filling made from dates and almond butter. The tart is topped with flaky sea salt and optional crushed gingerbread cookies for an irresistible festive treat that’s perfect for any occasion, especially during the holiday season.
Ingredients
Scale
For the Gingerbread Crust:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
- â…“ cup coconut oil, melted
- â…“ cup maple syrup
- 1 tablespoon molasses
For the Vegan Caramel Filling:
- 1 cup pitted dates, soaked in warm water for 10 minutes
- ½ cup almond butter
- ¼ cup unsweetened plant-based milk (such as almond or oat)
- 1 teaspoon vanilla extract
- A pinch of salt
To Top:
- Sea salt flakes
- Crushed gingerbread cookies (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the gingerbread crust.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, and salt to create the spice-infused base for the crust.
- Add Wet Ingredients: Stir in the melted coconut oil, maple syrup, and molasses to the dry mixture until it forms a crumbly dough, which is easy to press into the pan.
- Form the Crust: Evenly press the dough into the bottom and up the sides of a tart pan, using your fingers to achieve uniform thickness and shape.
- Bake Crust: Bake the crust in the preheated oven for 10-12 minutes until it is firm and slightly golden; then remove and let it cool completely.
- Prepare Filling: Drain the soaked dates and place them in a food processor along with almond butter, plant-based milk, vanilla extract, and salt.
- Blend Filling: Process the mixture until smooth and creamy, scraping down the sides to incorporate all ingredients; add more plant-based milk if needed for desired consistency.
- Fill Tart: Pour the smooth caramel filling evenly into the cooled gingerbread crust, spreading it gently for an even layer.
- Chill to Set: Refrigerate the tart for at least 2 hours to allow the filling to firm up and meld with the crust.
- Add Toppings: Once set, sprinkle the tart with sea salt flakes and optionally garnish with crushed gingerbread cookies for added texture and flavor.
- Serve: Slice the tart and serve it chilled to enjoy the perfect combination of spiced crust and sweet caramel.
Notes
- Soaking dates softens them for blending and improves the caramel texture.
- Ensure the crust is fully cooled before adding the filling to prevent melting.
- The tart needs at least 2 hours chilling but overnight is better for optimal setting.
- Use a high-powered food processor or blender for a smooth filling consistency.
- Optional crushed gingerbread cookies add extra crunch and visual appeal.
