Delicious little morsels of crunchy crusts with a creamy filling offer just enough sweetness to end a special meal. They’re easy to make ahead—and they’re vegan!
Press nut crust mixture into bottom and partway up sides of 8 in (20 cm) tart pan with removable bottom. Chill crust, then fill, and chill again until chocolate ganache is firm. Garnish and serve.
This chocolate and coconut cream ganache is so decadent, it can also be used as piped frosting on a cake. Simply chill until firm enough to pipe.
Per serving:
Per mini cup.
In food processor fitted with metal blade, place walnuts, oatmeal, and cocoa. Whirl until finely ground. Add dates, maple syrup, ground ginger, and crystallized ginger. Continue to whirl until mixture begins to stick together (it doesn’t matter if it’s a bit crumbly).
Press equal amounts of mixture into greased mini tart shell pans with removable bottoms, forming a base for each ganache cup. This works best for easy removal. Alternatively, a greased 12-cup silicone mini muffin mould will also work.
Drain liquid from chilled coconut cream and reserve for another recipe. Scoop out the firmed coconut cream into small saucepan along with chocolate and maple syrup. Heat over medium-low, whisking until chocolate is melted and mixture is blended and creamy. Stir in orange zest. Transfer to bowl with pouring spout and set aside to slightly cool.
Pour cooled chocolate coconut into tart shells or mini muffin cups. Refrigerate overnight or freeze. To serve, pop out of pans and decorate with a drizzle of melted chocolate, ginger, and candied orange peel, if you wish.
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.