Vegan Peppermint White Chocolate Tart with Gluten-Free Gingerbread Crust

This lovely vegan peppermint white chocolate dessert will delight your eyes (and taste senses!). It’s not only flavorful with spices and chocolate, but it’s also refined sugar and gluten-free, so it’s suitable for everyone!



  • 1 1/2 cups gluten free flour
  • 1/4 cup almond meal
  • 1/4 cup coconut oil 
  • 1–2 tbsp maple syrup
  • 1/2 tbsp light molasses
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • pinch of salt


  • 2 cups coconut milk
  • 200g dairy free white chocolate, melted
  • 1/3 cup maple syrup
  • 1/3 cup almond milk
  • 1 tsp peppermint extract
  • 1/2 tsp agar agar powder
  • pinch of matcha powder for the colour


  1. Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit). Grease a frying pan. Remove from the equation.
  2. Mix crust ingredients in a food processor and pulse to combine. You should end up with a wet, easy-to-mould paste. Firmly push into the tart tin’s bottom and up the sides, crimping and shaping the edges. Bake for 20-25 minutes, or until golden brown on top. While you’re making the filling, transfer the cake to a wire rack to cool.
  3. In a saucepan, combine the melted white chocolate, milk, and coconut cream and cook on low.
  4. Add the agar-agar, matcha powder, peppermint, and maple syrup once the mixture has warmed up and the chocolate has melted. Cook, stirring regularly, for about 3-5 minutes, or until the agar has completely dissolved.
  5. Using a fine-mesh strainer, strain the mixture. Pour the mixture into the chilled tart shell. Refrigerate for at least 4 hours, or until firm.

Source:Best of Vegan

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