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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
GANACHE FILLING
  • 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




NEXT Instructions you can go  HERE

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