Here comes a finger-licking recipe just in time for Valentine’s Day, curd-tesy of Bodhi 😉
These bite size treats taste absolutely divine, and are fun to make – especially with a partner!
200g rolled oats
¼ teaspoon Sea Salt
50ml maple syrup
25ml grapeseed oil
Grind the oats in a food processor until you get a coarse mixture.
Place ground oats and salt in a bowl.
Add maple syrup and grapeseed oil, mix and pinch with your fingers until you get a dough-like consistency. If it is too sticky, add more oats; if it’s too dry, add more oil.
Preheat the oven to 175° C.
Using your hands, line each pastry mould with the dough.
Bake for 15 minutes. Allow the shells to cool completely before removing and filling in the white chocolate ganache.
Vegan White Chocolate Ganache
200ml coconut cream
200g vegan white chocolate chips
In a small cooking pot, add in coconut cream.
Place pot on stove top, in medium heat, heat coconut cream until it’s almost boiling.
Keep stirring and add in chocolate chips. Take the pot off the stove.
Use a whisk and keep stirring until the chocolate completely melts into the coconut cream.
With a spoon, scoop ganache into the shells immediately. Allow it to cool down then chill in the fridge for at least 4-6 hrs.
½ cup white sugar
1 Tbsp corn starch
½ cup soy milk
¼ cup yuzu juice
⅛ tsp ground turmeric (optional)
In a small pot, whisk together the sugar and corn starch. Mix in the non-dairy milk, yuzu juice and turmeric. Transfer onto the stove. In a medium heat, whisk frequently until the curd thickens (about 5-6 minutes).
Remove from heat and pour into a container, let cool for 2 hrs in the fridge.
Simply scoop a spoonful of yuzu curd on top of the chocolate tart. Garnish with berries.