These little ganache cups are the perfect make-ahead dessert and made from natural plant-based ingredients.
INGREDIENTS
FOR THE BASE:
100g ground almonds
70g rolled oats
2-3 tbsp maple syrup
2 tbsp coconut oil
Pinch of salt
1 tbsp cacao nibs, plus extra to sprinkle
FOR THE GANACHE:
70g Create with Firetree Vanuatu 72% cocoa easy melt pieces, no need to chop
1/2 x 400ml tin full-fat coconut milk
METHOD
- Grease a 6-hole muffin tin.
- Add all the ingredients for the base into a mixing bowl.
- Stir everything together until well combined and you have a rough dough.
- Using a teaspoon, divide the mixture between the muffin tin holes and press down firmly into the moulds. Set aside.
- Meanwhile, for the ganache, add the Firetree easy melt pieces to a small mixing bowl. No need to chop them.
- Gently heat the coconut milk in a small saucepan until it begins to bubble. Remove from the heat and pour this over the Firetree easy melt pieces.
- Stir gently until you have a smooth ganache. Pour a thin layer of this over each of the oat bases.
- Sprinkle with cacao nibs and leave to set in the freezer for around 2 hours. Remove from the moulds and enjoy.
Top Tip: You can make these ganache cups up to 1 month ahead and simply defrost just before serving.
For more recipes from Elle Gibson, visit her Instagram profile here.
