Recipe of the Week :Vegan Chocolate And Stem Ginger Tart/lets

This is a delicious tart to make with dark chocolate – can be 70-85% Organic chocolate –

CAMH Library: Bittersweet Chocolate Day | CAMH

This recipe gives 12 servings


  1. 4 tbsp of organic pressed coconut oil
  2. 100 grams Natural ‘Ghoor ‘ or muscovado – or 4 tbsp raw honey
  3. 175 grams ground linseeds- (for tart pastry) – 25gm of this for
  4. 100gm for choc added to flaxseed base
  5. 200 grams ground almonds
  6. 50 grams Organic cocoa powder
  7. 25 grams Fresh ground ginger – or ginger stem
  8. 20gm Fennel seeds crushed
  9. 1 -2 Black Cardamons -crushed
  10. 300 grams dark chocolate 70% for filling
  11. 80gm filter water


Making the Flaxseed pastry-

  1. Melt the coconut oil and ground flaxseed in a small pan on a low heat. Add the dry fennel seeds to ingredients- grate in 100gm of chocolate for this part of the recipe – mix thoroughly – add a pinch of salt – – grate in 100gm of chocolate and mix well
  2. Press mixture into a 20 cm tart case (grease with a more coconut oil as needed), freeze for 2 hours. or make into smaller individual tartlets for bite sized tarts


  1. Melt 300gm chocolate on low setting and slowly over a bowl of hot water – when dissolved -add ghoor – sugar- or honey – and the ginger and set aside – cool
  2. Beat the water and remaining ground flaxseed (25gm) until smooth and fluffy. Add melted chocolate to mixture – add a little fresh grated ginger – or stem ginger – the crushed cardamons- then stir well – pour the mixture over the pre frozen /chilled pastry base- chill the tart in the fridge for an hour or two.
  3. Before serving –
  4. Dress the tart/tartlets with a little dusted cocoa – add a few tsps of stem ginger and serve with
  5. your preferred cream – optional add 1/2 tsp of stem ginger for each serving –
  6. Serve with preferred tea

If you try this recipe – feel free to add a comment and sign up to my one of my Membership Hubs

Randhiraj Bilan
Randhiraj Be Nourished Naturally

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