Oct 06 2020
Pukka's Chocolate and Ginger Tart
Ingredients:
- 75 grams coconut oil
- 55 grams maple syrup
- 75 grams ground flaxseeds
- 185 grams ground almonds
- 15 grams cacao powder
- 15 grams Pukka Ginger Joy Organic Herbal Latte
- 80 grams olive oil
- 500 grams dark chocolate 70%
- 200ml almond milk
Method:
For the pastry
- Melt the coconut oil and maple syrup in a small pan over a very low heat. Add the dry ingredients and mix thoroughly.
- Press into a 20 cm tart case (grease with a little extra coconut oil), and freeze until solid.
For the filling
- Melt chocolate slowly in a bain marie, remove and allow to cool slightly.
- Beat in the almond milk and olive oil until smooth. Pour this mixture over the frozen pastry base and chill the tart in the fridge.
- Serve with cashew cream.