Chocolate Ganache Tart with Baked Almond Shortcrust
INGREDIENTS: Base 1/3 cup almonds 1/2 cup buckinis 1/2 cup desiccated coconut 6 medjool dates 1/2 tbsp water 1/4 tsp Himalayan salt salt Chocolate Ganache 1 cup cashews or macadamias (soaked for 3-6 hours) 3/4 cup almond milk, coconut milk or cashew milk 3 tbsp coconut nectar or maple syrup 1/4 cup almond butter, cashew butter or peanut butter 1 tbsp coconut oil 1/4 tsp Himalayan salt 1 tsp vanilla bean powder or paste 1/2 cup cacao powder INSTRUCTIONS: 1) Preheat to 170 degrees C. 2) Combine all base ingredients in a high-power blender, blend until smooth. 3) Press into the base of a greased and lined square spring form tin (approx. 13cm diameter). 4) Place in the oven and bake for 8 minutes, allow to cool. 5) Combine all chocolate ganache ingredients in a high-power blender, blend until smooth and creamy (this takes a few minutes). 6) Spoon on top of the base and place in the freezer for 3-4 hours or until set. Serve and enjoy! 7) Serves 9.