Vegan Caramel Gingerbread Tart
A rich vegan gingerbread tart layered with silky plant-based caramel, perfect for holidays and cozy celebrations.
Equipment
- Mixing bowls
- Tart pan
- High-speed blender
- Spatula
Ingredients
Gingerbread Crust
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground ginger
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 cup vegan butter softened
- 0.75 cup coconut sugar
- 0.25 cup molasses
- 0.75 cup plant milk unsweetened
Vegan Caramel Filling
- 1.5 cups Medjool dates pitted
- 0.5 cup coconut cream
- 0.25 cup maple syrup
- 2 tbsp coconut oil melted
Instructions
- Preheat oven to 350°F (175°C) and grease a tart pan.
- Whisk together dry crust ingredients in a bowl.
- Cream vegan butter, sugar, molasses, and vanilla until smooth.
- Combine wet and dry ingredients with plant milk to form dough.
- Press dough into tart pan and bake 15–18 minutes. Cool completely.
- Blend all caramel filling ingredients until smooth.
- Pour caramel into cooled crust and smooth top.
- Chill 2–3 hours until set before serving.
Notes
For best texture, chill overnight and slice with a warm knife.