makes
35
prep
30 minutes
cook
5 minutes
difficulty
Easy
makes
35
serves
preparation
30
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 150 g unsweetened activated almond milk
- 1 tbsp honey
- 300 g good-quality dark chocolate
- 2 tbsp smooth almond butter
- Pinch of sea salt
- 250 g roasted almonds, roughly chopped
Standing time: 3 hours.
Instructions
- Place the almond milk and honey into a saucepan and bring to the boil.
- Pour the hot liquid over the chocolate and whisk until the chocolate has completely melted and incorporated.
- Add the almond butter and salt, then mix to combine
- Cover with plastic wrap touching the surface of the ganache and allow to sit at room temperature for 3 hours, or until it becomes firm enough to scoop.
- Using a teaspoon, scoop the ganache onto a lined tray and allow to stand at room temperature for 1 hour.
- Roll each scoop of ganache into a ball, then roll over the chopped almonds to coat.
Note
Store at room temperature for up to 1 week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
