Vegan Salted Chocolate Ganache with Figs
Ingredients
- 3 cups of almond meal/hazelnut meal.
- 4 tablespoob of maple syrup.
- 1/2 cup melted coconut oil.
- 1/4 cup cocoa powder.
- mix all together in a bowl with your hands until glossy & well mixed.
- a full can of coconut milk, incl the water.
- 15 ounces of dark dairy free chocolate, chopped up roughly.
- a dash of vanilla powder.
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg.
- place chocolate in a medium bowl.
Preparation
Preheat oven to 350f & grease a rectangular tart tray
Press crust mixture into tray
Poke holes lightly w/ a fork
Place pie weights along the centre to keep it from rising
Bake for 11mins
Remove from oven carefully and remove kidney beans
Bake for another 10 minutes
Cool on a wire rack
Put coconut mylk in a sauce pan & boil
Turn off heat & pour the milk over the chocolate
Wait 5 minutes
Stir until creamy
Pour into cooled tart & fridge
