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Filled gingerbread hearts vegan – with fruity apricot jam
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Filled gingerbread hearts vegan

Moist, soft, aromatic dough with winter spices, fruity sweet jam filling and chocolatey glaze are combined in these gingerbread hearts. Apart from tasting delicious, they are also vegan and very easy to make. These sweet little hearts are perfect for snacking on during the Christmas season or for giving as gifts. According to this recipe you can make filled gingerbread hearts vegan yourself.
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Servings 29 pieces

Equipment

  • Heart cookie cutter

Ingredients

  • approx. 200 ml plant milk (e.g. almond, coconut or soy milk)
  • 190 g sugar
  • 100 ml vegetable oil
  • 500 g flour
  • 40 g cocoa powder
  • 15 g baking powder
  • 2 tbsp gingerbread spice
  • 1 pinch of salt
  • flour for the work surface

for the filling

  • approx. 100 g apricot jam (or other)

for the chocolate glaze

  • 300 g vegan dark chocolate
  • 20 g coconut oil

Instructions

  • Mix flour, sugar, cocoa powder, gingerbread spice, baking powder and salt.
  • Add vegetable oil and gradually plant milk and knead briefly to form a firm dough.
  • Dust the work surface with flour, roll out the dough to a thickness of about 0.5 cm and cut out hearts with a heart cutter.
  • Spread half of the hearts on a baking sheet lined with parchment paper and put a small amount of jam in the center of each heart. Place a heart without jam on top of each heart with jam and press the edges with a fork.
  • Bake the filled gingerbread hearts in a preheated oven at 180 °C top and bottom heat for about 15 minutes and let them cool.

Making the chocolate glaze

  • Melt dark chocolate together with coconut oil.

Glazing the filled gingerbread hearts

  • Dip the filled gingerbread hearts in the chocolate glaze, spread them on a cake rack and let them dry.

Notes

  • The amount of sugar for the dough can be adjusted to taste.
  • Instead of gingerbread spice, various individual spices will work, for example, cinnamon, cardamom, ginger powder.
  • The specified amount of plant milk may vary. The dough should be firm, but not dry.
  • Do not knead the dough for too long, otherwise the gingerbread hearts may taste too tough. Once it has a homogeneous consistency, it is ready.
  • Do not bake filled gingerbread hearts longer than necessary or they may taste dry. Use a toothpick to check if they are baked done.
  • Use good quality dark chocolate with a high cocoa content for the chocolate glaze.
  • The time to cool and dry the pastry is not included in the preparation time.
  • Note the detailed tips and tricks for making the gingerbread hearts vegan filled with jam at the top of the post.