Here’s a picture of a piece of the vegan chocolate coconut ganache tart I made this afternoon. I decided it was succesful half way through my piece and that I should take a photo!
I’m not much of a cook, really, so I wasn’t expecting this experiment to turn out.
I wondered if ganache could be made with coconut cream/milk, so I Googled it. Turns out it can. I used non-lite coconut milk.
Base:
Smash up Arnott’s Nice biscuits and mix with melted vegan spread (e.g. Olivani), like you’re making a cheesecake base. Push it into your pie dish. I used a stainless steel bowl and lined it with foil, so I could lift it out and cut it into slices. Put it in the fridge to set.
Ganache:
1:1 Coconut cream/milk (not lite) and vegan dark chocolate.
Break the chocolate up in a heat-proof bowl and ignore it for a while.
Heat the coconut cream/milk in a pot until it’s just about to boil, but not boiling. Take it off the heat and pour it over the chocolate in the bowl. Leave it for a couple of minutes and then stir with a fork until the chocolate has melted and it’s all mixed.
Pour the ganache over the base and set for at least a few hours in the fridge.
If I made it again, I think I’d slightly up the chocolate to milk.
