In a food processor, combine plain flour, vegan butter, molasses, ground ginger, cinnamon, allspice, nutmeg, and sea salt. Pulse until a loose dough begins to form, about 1-2 minutes.

Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Lightly flour your work surface and roll out the dough to about 1/4-inch thickness. Transfer to a greased tart tin, pressing into the bottom and sides.

Trim excess dough and prick the bottom with a fork. Preheat your oven to 350°F (175°C).

Cover the tart shell with parchment paper and fill with baking beads. Blind bake for 12 minutes, remove weights and bake for an additional 10-12 minutes until golden.

Allow the crust to cool while preparing the filling.

In a saucepan over medium heat, bring coconut cream to a gentle simmer. Pour over chopped dark chocolate and let sit for 2-3 minutes before whisking smooth.

Pour the chocolate filling into the cooled crust, gently tapping to release air bubbles. Cool at room temperature for 10 minutes before transferring to the refrigerator.

Chill for at least 4 hours or overnight to set.

Remove from the tin and garnish with gingerbread cookies, pomegranate seeds, and rosemary before serving.