Chocolate tarts
YOU WILL NEED
175g Lizi’s Original Granola 80g coconut oil warmed to room temperature Pinch of fine sea salt 265g dark chocolate, finely chopped 50g light brown sugar 115ml almond milk Dairy-free cream, to serve
DIRECTIONS
■ To make the crust, place two-thirds of the granola into a food processor and process until fine and crumbly.
■ Add the remaining granola, the oil and salt and pulse until evenly combined and the mixture is clumped together. Divide the mixture equally between four loose-bottomed 10cm tart tins and press firmly into the base and up the sides of the tin.
■ Place the tart cases in the fridge to chill and harden.
■ Place the chocolate into a bowl and set aside. Add the sugar and almond milk to a pan on a medium heat and gently heat until just steaming.
■ Pour the hot milk over the chocolate and set aside for a couple of minutes before stirring with a whisk until a silky, smooth ganache is formed.
■ Pour the ganache into the chilled tart cases. Place in the fridge for 3 hours or until the ganache has set.
■ Serve with vegan whipped cream, or sour cream if you’re not vegan. Kept refrigerated. The tarts will keep well in the fridge for 3-4 days.
Recipe and image courtesy of Lizi’s, lizis.co.uk