This recipe is straight out of our brand new cookbook Thermo Plant-Based: Recipes for Everyone, but we've posted it free on the website to show you just how easy and delicious the recipes in this cookbook are.
This has become my go-to sweet recipe when I’m bringing dessert to a social event – it’s incredibly simple to whip up (deceptively so), easily transportable, best served cold and can be made days in advance. All boxes ticked. All of the ingredients are staples or can happily live in the pantry, so it might be worth picking up a packet of biscuits and a block of chocolate next time you’re at the supermarket to stash away for when you need to make magic happen!
Here's a quick video showing you just how easy this recipe is...
Serves 10
+gluten free (option)
+soy free (option)
+nut free (option)
+egg free
+dairy free
+vegetarian
+vegan
+freezer friendly
Ingredients
250g gingernut biscuits*
70g plant butter**
2 x 400g can organic coconut cream (don’t shake)
350g dark chocolate, roughly broken***
2 tsp vanilla extract
Pinch fine salt
Salt flakes, for sprinkling (optional)
Method
- Preheat oven to 180°C.
- Place biscuits and butter in TC bowl, mill for 5 seconds, speed 8. Scrape down sides.
- Warm for 3 minutes, 50°C, speed 1.
- Tip crumb into a 20cm loose-bottom tart tin and press down mixture firmly so it’s coating both the base and sides of the tin (approx. 3cm up the sides). Bake for 10 minutes.
- Meanwhile, make Chocolate Ganache. Open coconut cream cans and there should be a separation of the thick coconut cream fat at the top of the can and the watery coconut milk at the bottom. If yours isn’t separated, sit it in the fridge undisturbed, for 30 minutes.
- Weigh 370g of the thick coconut cream and 40g of the thin coconut milk into TC bowl. Add chocolate, vanilla and salt, cook for 10 minutes, 80°C, speed 2.
- Mix for 20 seconds, speed 6.
- Allow tart crust to cool for a minimum 5 minutes before pouring in the warm ganache. Smooth top using a spatula, palette knife or back of spoon, if needed.
- Allow to set in the fridge for a minimum 4 hours before serving. If you need to speed this up, set in the freezer for 1 hour.
Serve chilled, sprinkled with salt flakes. Keeps for up to a week in the fridge, or three months in the freezer.
*Gingernuts are my favourite for this recipe, but any sweet biscuit can be used. Use gluten-free biscuits for a gluten-free option.
**My homemade Creamy ‘Butter’ (p. 153, Thermo Plant-Based) works perfectly for this recipe, but a purchased plant butter can be used. For a nut and soy-free option, use a nut and soy-free plant butter.
***Dark chocolate can vary from around 60% to 90% cocoa. The more cocoa, the less sweet and more bitter the chocolate will be. We used a relatively sweet dark chocolate with approx. 60% cocoa for this recipe, but if you’re using a darker chocolate the ganache may not be sweet enough for your liking. In this case, add white sugar (to taste) at step 2; 50g would be a good place to start. Most dark chocolate will be dairy free, and therefore plant based, but check the packaging. For a soy-free option, ensure chocolate is soy free.
