GINGERBREAD AMARETTO CHOCOLATE TART

INGREDIENTS
GINGERBREAD BASE

• 65 g / scant 1/3 cup coconut oil (I use this one)
• 220 g / 1 + 2/3 cup all purpose flour*
• 2 level tsp ground ginger
• 2 level tsp ground cinnamon
• ½ tsp ground all spice
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp baking soda
• a good pinch of fine sea salt
• 65 g / 1/3 cup dark muscovado sugar
• 30 ml / 2 tbsp aquafaba**
• 75 ml / ¼ cup + 1 tbsp maple syrup or molasses

GANACHE FILLING

• 300 g / 10.5 oz 70% dark vegan chocolate (I used Green & Blacks cooking chocolate)
• 120 ml / ½ cup coconut cream (solid part of full fat coconut milk only)
• 180 ml / ¾ cup almond milk
• 80 ml / 1/3 cup amaretto (I used Disaronno)
• 80 ml / 1/3 cup maple syrup

NEXT Instructions you can go  HERE

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