- 65 g / scant 1/3 cup coconut oil
- 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
- 300 g / 10.5 oz 70% dark vegan 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
- 80 ml / 1/3 cup maple syrup
GINGERBREAD BASE (or shortcust pastry + all the spices)
Place the coconut oil in a small pot and melt it on the lowest setting. Let it cool down.
Sift the flour, all the spices, baking soda and salt into a medium size bowl. Mix really well.
Place the cooled coconut oil, sugar and aquafaba in a large bowl. Cream them together with an electric whisk until well combined and slightly thickened. Add the maple syrup and whisk some more until you get a thick, homogeneous mixture.
Fold ½ of the flour mix into the wet ingredients and, once combined, add the remaining half. Make sure there are no flour pockets and everything is well combined, but do not knead. The dough will be quite loose and sticky, that’s fine, it’s the way it should be. Wrap the dough in a piece of cling film (glad wrap) and place it in the fridge for at least 1 hour. You can safely keep it in the fridge overnight too.
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