GINGERBREAD AMARETTO CHOCOLATE TART
INGREDIENTS
GINGERBREAD BASE
- 65 g / scant 1/3 cup coconut oil (I use this one)
- 220 g / 1 + 2/3 cup all purpose flour*
- 2 level tsp ground ginger
- 2 level tsp ground cinnamon
- ½ tsp ground all spice
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp baking soda
- a good pinch of fine sea salt
- 65 g / 1/3 cup dark muscovado sugar
- 30 ml / 2 tbsp aquafaba**
- 75 ml / ¼ cup + 1 tbsp maple syrup or molasses
- 300 g / 10.5 oz 70% dark vegan chocolate (I used Green & Blacks cooking chocolate)
- 120 ml / ½ cup coconut cream (solid part of full fat coconut milk only)
- 180 ml / ¾ cup almond milk
- 80 ml / 1/3 cup amaretto (I used Disaronno)
- 80 ml / 1/3 cup maple syrup
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