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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. You can find a detailed vegan recipe for filled gingerbread hearts with exact quantities and step-by-step instructions right below.
Spicy sweet, fruity, chocolatey and vegan
The spicy sweet, moist, flavorful dough alone that makes these gingerbread hearts is heavenly delicious. It comes completely without eggs and other animal products. The dough owes its succulence to a generous portion of vegetable oil. The fruity filling of apricot jam complements it perfectly in taste. The chocolatey glaze completes the delicious taste of the filled gingerbread hearts.
Homemade filled gingerbread hearts taste best
During Advent, you can probably buy filled gingerbread hearts in any grocery store. But they taste best when they are homemade. In doing so, you know what ingredients are in them, and you can also adjust the amount of sugar yourself according to taste.
Cute DIY Christmas gift
By the way, these sweet gingerbread cookies in the shape of hearts are a nice homemade Christmas gift from the kitchen. Especially those with a sweet tooth are guaranteed to enjoy them. Pack filled gingerbread hearts nicely, for example in a glass cookie jar, and surprise your loved ones with them.
These filled gingerbread hearts are
- vegan – without animal products,
- spicy sweet,
- with fruity jam filling,
- very tasty,
- easy and quick to make with ordinary ingredients,
- perfect for snacking during Advent,
- nice homemade Christmas gift.
Recipe for vegan filled gingerbread hearts
The recipe for filled gingerbread hearts is pretty simple. You just need to knead all the ingredients to the dough, cut out hearts from it, stick two hearts each with jam and put them in the oven for a short time. After that, you just cover them with the chocolate glaze. Here you can get a rough idea of how the making works and what you need for it. The exact quantities and step-by-step instructions, according to which you can make filled gingerbread hearts vegan yourself, you will find as always here below in the box recipe.
For the vegan gingerbread hearts recipe you need
- plant milk, for example soy or almond milk (I had oat milk),
- vegetable oil,
- cocoa powder,
- gingerbread spice – you can also mix it yourself,
- baking powder.
For the filling you still need jam. I used apricot jam.
And for the glaze you need dark chocolate and some coconut oil.
How to make gingerbread hearts filled with jam: here’s how (Check out the detailed recipe below.)
- First, mix all the dry ingredients together, then add vegetable oil and gradually vegetable milk and knead it into a firm dough.
- Using a heart cookie cutter, cut out hearts from the dough, place half of them on the baking sheet, spread some jam on them and place the remaining hearts on top. Then bake the little gingerbread cookies at 180 °C for about 15 minutes and let them cool.
- For the chocolate glaze, melt chocolate with coconut oil and dip the filled hearts in it. Done!
How to make filled gingerbread hearts vegan yourself: tips and tricks
- You can adjust the amount of sugar for the dough according to your taste.
- Instead of gingerbread spice, you can also use different individual spices, for example, cinnamon, cardamom, ginger powder.
- You can use any plant milk, for example homemade almond milk, coconut milk or soy milk.
- The amount of plant milk listed in the recipe may vary. You might need more or less plant milk for the dough to get the consistency you need. It should be firm, but not dry.
- Do not knead the dough too long, otherwise the gingerbread hearts may taste too tough. Once it has a homogeneous consistency, it is ready.
- I filled the vegan gingerbread hearts classically with apricot jam. But you can use any other jam instead. It just shouldn’t be too runny.
- Do not bake filled gingerbread hearts longer than necessary, or they may taste dry. Use a toothpick to check if they are baked.
- Use good quality dark chocolate with a high cocoa content for the chocolate glaze. Also, make sure your dark chocolate is vegan.
Have you made filled gingerbread hearts according to this recipe? I look forward to your result, your star rating and your comment here below, how you have succeeded and tasted the vegan pastry with jam.
Got an appetite for more vegan Christmas cookies? Try:
- Vegan cinnamon stars – the classic in the Christmas bakery without egg
- Apple crumble pizza with cinnamon – vegan recipe with few ingredients
- How to make vegan nut corners: delicious, easy and quick recipe
- How to make vegan vanilla crescents: the best recipe
- How to make Spitzbuben: vegan recipe for Linzer cookies
Filled gingerbread hearts vegan
- Heart cookie cutter
- 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
- 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.
- 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.