Fri, 5 July 2019
Ingredients:
400g whole Almonds
1/4 cup of coconut oil, melted
1/4 cup of Agave Nectar
2 tbsp cacao powder
1 can of coconut milk
100g of 85% dark chocolate, or higher if you prefer!
1/4 cup of Agave Nectar
1 punnet of fresh raspberries
Method:
1. Preheat your oven to 200°c/392°F.
2. Lay out the almonds on a baking tray and bake in the oven for eight minutes.
3. Place the almonds in your food processor and blend until you have a grain-like consistency.
4. Add in the melted coconut oil, 1/4 cup of agave and the cacao powder, and blitz until combined.
5. Press the chocolate almond mixture into an eight-inch pastry tin, making sure that the mixture comes up around the edges of the tin.
6. Place the base in your fridge until you are ready to add the ganache.
7. To make the chocolate ganache, place the coconut milk into a small saucepan over a medium-high heat, whisking occasionally until it comes to the boil.
8. Once it has boiled, reduce the heat and bring to a simmer.
9. Break in the dark chocolate and whisk until it has fully melted.
10. Remove from the heat and stir in the agave.
11. Take the base out of the fridge, gently pour in the ganache and place the raspberries around the edge.
12. Refrigerate until the ganache has set (I find overnight is best).
13. Serve and enjoy!
Wed, 4 March 2026
Chef: Simon O’Connell
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