Ingredients

200 g dark chocolate (70% cacao), preferably fairtrade
3 tablespoons cashew butter, at room temperature
3 tablespoons orange jam (with no added sugar), at room temperature
1 organic orange, washed
half a teaspoon dried ginger powder (and some more to roll the truffles)
100-110 g almond meal
cocoa powder (with no added sugar), just enough to taste
powdered sugar (from brown sugar), just enough to taste

Makes about 30 truffles.

Directions

Using a large bowl, melt the chocolate in a bain marie. Grate the zest of the orange and set aside. As soon as the chocolate has melted, stir in the cashew butter, orange jam, grated orange zest and mix well. Add the ginger powder and almond meal and mix again until combined. Transfer into the fridge or freezer until set. Roll into small balls and then roll them in a cocoa powder-ginger powder mixture or in a powdered sugar-ginger powder mixture. Chill again until ready to serve.

Ingredients

For the filling (quantitites are enough for 3 -8 cm- tartlets)

120 g fresh blueberries, cleaned
60 g fresh raspberries, cleaned and crushed
the juice of half a lemon
4 tablespoons agave syrup
1 tablespoon natural vanilla extract
4-5 fresh figs, cleaned and cut into wedges
1 tablespoon muscovado sugar

For the crust

See this recipe.

To complete

unbleached, powdered sugar

Makes 3 tartlets.

Directions

Combine the blueberries, raspberries, lemon juice, agave syrup and vanilla in a bowl and toss. Refrigerate for up to 2 hours. Add the figs, toss gently and set aside.
Make the tartlet dough as explained in this recipe. Preheat the oven to 180° C. Take the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or molds and sprinkle them with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for about 5 minutes. Fill the tarts with the fruit (reserve some for serving), sprinkle some muscovado sugar on top and bake for another 10 minutes. Remove from the oven, let cool for a few minutes then unmold. Complete with the powdered sugar and serve with some of the left over fruit.

Ingredients

200 g semi-whole rice
5 ripe apricots, cleaned, stoned and quartered (and 1 more for garnish)
50 ml agave syrup (and some for garnish)
180 ml almond milk
the seeds of half a vanilla pod
almond flakes, for garnish

Makes 6-8 servings.

Directions

Cook the rice in plenty of filtered water until slightly overcooked. Drain and transfer into the bowl of a food processor and process for about 1 minute. Add the apricots, agave, almond milk and vanilla and process on medium-high speed until smooth. Divide into bowls or glasses and refrigerate for at least 2 hours. Top with fresh apricot wedges, almond flakes and a little agave nectar and serve.

Ingredients (quantities to taste)

wholemeal toast bread
raw almond butter
banana slices
fresh strawberries, cleaned and cut into pieces or quarters
agave syrup
vanilla powder

Directions

Cut the bread slices into halves and toast them. Spread some almond butter over them and arrange the fruit on top. Add some vanilla, drizzle with agave syrup and enjoy.

Ingredients

For the filling (quantitites are enough for around 4 baskets)

250 g fresh strawberries, cleaned and cut into cubes
the juice of half a lemon
4 tablespoons agave syrup
fresh and cleaned thyme leaves, to taste
1 vanilla pod, scraped
2 teaspoons cornstarch, dissolved in 30-35 ml cold, filtered water

For the crust (makes around 12-15 baskets)

270 g semi-whole wheat flour
40 g manitoba flour
120 ml extra virgin olive oil
100-120 ml filtered water
half a teaspoon whole sea salt

To complete

shaved almonds, to taste
crumbled almond paste, to taste
unbleached, powdered sugar
a few fresh thyme sprigs, cleaned

Directions

Combine the strawberries, lemon juice, agave syrup, thyme and vanilla in a bowl and toss. Refrigerate for up to 2 hours.
To make the crust, chill wheat and manitoba flour, olive oil and water, by placing them in the fridge at least 30 minutes before you start making the dough. Stir the flours and salt together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated in the recipe. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C. Remove the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or molds and sprinkle them with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for 10-15 minutes. Remove from the oven, let cool for a few minutes then unmold and set aside until they’re ready to be filled.
While the baskets are cooking, prepare the sauce. take the strawberries out of the fridge and separate them from their juice. Pour the juice in a saucepan and bring to a gentle boil. Add the cornstarch and keep stirring until a caramel-like texture is achieved. Remove from the heat and set aside.
To assemble the baskets, fill them with the fresh strawberries and sauce. Complete with the shaved almonds, crumbled almond paste and powdered sugar, top with the thyme sprigs and serve.

You can find the same recipe on www.goosto.com.

Ingredients

1 carrot, cleaned and grated
2 tablespoons powdered (finely ground) golden flax seeds
130 g almonds, peeled and coarsely ground
a handful of raisins, soaked in filtered water for about 10 minutes then drained
a pinch of whole sea salt
1 teaspoon powdered cinnamon
1 teaspoon powdered ginger
half a teaspoon grated nutmeg
half a teaspoon cardamom
a few pinches of vanilla powder
3 teaspoons raw almond butter
2 tablespoons extra virgin olive oil
15 g coconut butter, softened
60 g agave syrup

Makes 15 treats.

Directions

Combine all ingredients in a bowl. When you have a homogeneous mixture, wet your hands, form into shaped cookies and dehydrate 10-12 hours or until the desired dryness is reached. This is a moist dough and it might take a while to dehydrate (dehydrating times also depend on the thickness of the dough). If you like these treats to be a little moist, you can certainly reduce the dehydrating time and store them in the refrigerator.

Ingredients

100 g 70% Fairtrade dark chocolate, chopped
400 g cooked amaranth
80 g semi-whole wheat flour
a few pinches of Himalayan salt
85 g agave syrup
50 ml extra virgin olive oil
3 large tablespoons natural blackberry preserves (made from fruit, with no added sugar)
unbleached (organic and Fairtrade) powdered sugar, to taste

Makes 8-10 mini-cakes

Directions

Preheat the oven to 180° C. Melt the chocolate in a bain marie. When the chocolate is completely smooth, add the amaranth and stir well. Fold in the flour and salt then add the agave syrup, olive oil and blackberry preserves. Combine well to reach a soft but thick texture. Transfer the batter into individual ramekins or molds and bake for 20-25 minutes. The cakes will keep moist. Let cool for a little bit and serve the cakes slightly warm, molded or unmolded, with some powdered sugar sprinkled on top. They’re equally good served cold.

Ingredients

6 sweet, organic oranges, cleaned
1 teaspoon vanilla powder
a 6 cm piece of fresh ginger root, peeled and chopped
400 g rice malt syrup
250 g muscovado sugar

Makes 4 small jars.

Directions

Prepare the oranges by peeling them and discarding the white bitter skin. Save the peel. Chop the orange pulp -removing any seeds-, chop the peel and place the prepared oranges in a heavy steel saucepan. Add the vanilla powder, the ginger and toss. Stir in the rice malt syrup and muscovado sugar and cook over medium heat for about 15 minutes, stirring occasionally. Change heat to low and simmer for around 40 minutes, or until the jam is rather thick. Stir constantly to keep the jam from sticking to the saucepan. When the jam has reached setting point, remove from the heat and fill the sterilized jars. Use a damp cloth to wipe the jar rims, let cool and seal with sterilized lids. Store the jam in the refrigerator or in another cool place.

Ingredients

For the crust

15 g coconut butter
20-25 g cacao butter
40 g vegan sugarfree cookies, processed into very fine crumbs
a 2-3 cm piece of fresh ginger root, peeled and grated or finely chopped
a pinch of whole sea salt

For the creamy filling

120 g labneh/creamy yogurt vegan/veggie cheese (let drain for 20-24 hours about 400 of unflavoured and unsweetened soy yogurt with a few pinches of whole sea salt, all wrapped in a cheesecloth over a strainer)
1 teaspoon ginger juice
50 g cacao butter, to be melted
2 tablespoons rice malt syrup
a few pinches of vanilla powder

For the sauce

the juice of 1 pomegranate
2 tablespoons rice malt syrup
1 tablespoon cornstarch dissolved in 2-3 tablespoons cold filtered water

To complete

pomegranate kernels
dark chocolate (preferably fairtrade) flakes or curls
powdered brown sugar

Makes 2 mini cakes.

Directions

Let the coconut butter and cacao butter soften at room temperature. Mix crumbs, coconut butter, cacao butter, ginger and salt together and press into ramekins, mini cake or muffin molds. Freeze for 30-40 minutes.

In the bowl of a mixer, combine vegan/veggie cheese, ginger juice, melted cacao butter, rice malt syrup and vanilla powder and process until smooth. Take the molds out of the freezer, fill them with the mixture and put them back in the freezer for at least 1 hour.

To make the pomegranate sauce, pour the juice and rice malt syrup in a saucepan and bring it to a gentle boil. Keep cooking until the rice malt syrup has melted. Add the cornstarch and cook until the sauce has thickened, stirring constantly. Remove from the heat and let cool completely, first at room temperature then in the fridge.

You can take the cakes out of the freezer 45-50 minutes before serving, or you can transfer them into the fridge until serving time. When you’re ready to serve the mini cakes, spread the pomegranate sauce (which should be completely cold) on top of the cakes. Complete with a few pomegranate kernels, the chocolate flakes and the powdered sugar and serve.

Thoughts, tips, ideas

The mini cakes can be either unmolded and placed on individual serving plates before spreading the sauce on top of them or they can be served (and garnished) in the ramekins/molds.

Ingredients

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder)
200 g cherry jam or cherry preserve, with no added sugar
30 g coconut oil, to be melted
40 g pure cocoa butter, to be melted
200 g fairtrade dark chocolate (70% cocoa), melted in a bain-marie
100 ml GMO-free vegetable cream
100 g almond butter
1-2 tablespoons hazelnut butter
2 handfuls of shelled hazelnuts, more or less finely chopped

Makes 15-20 balls.

Directions

In a bowl, mix well all the ingredients except the hazelnuts. Transfer into the fridge or freezer until set. Roll into balls and roll them in the chopped hazelnuts. Chill again until ready to serve.

Ingredients

multy grain or wholemeal bread, sliced (and lightly toasted, if you prefer)
maple syrup
hazelnut butter
fresh figs (ripe but firm), cleaned and cut into quarters
shelled hazelnuts, coarsely chopped
dark chocolate, preferably Fairtrade

Directions

Drizzle each slice of bread with maple syrup then pread some hazelnut butter on it. Arrange the figs, cut side up, on top of the bread, add the hazelnuts and some extra maple syrup. Shave some chocolate on top and serve.

Ingredients

For the apricots

700-750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices
4 tablespoons rice malt syrup
the juice of 1 lemon
1 teaspoon natural vanilla extract
half a teaspoon dried ginger powder
half a teaspoon cardamom powder

For the crumble

300 g almond meal
5-6 tablespoons muscovado sugar
a few pinches of cinnamon powder
1 large tablespoon cocoa powder
a pinch of whole sea salt
70 g pure cocoa butter, melted
30 ml extra virgin olive oil
1 tablespoon almond butter

Makes 4-6 servings.

Directions

In a medium bowl, combine the apricots, rice malt syrup, lemon juice, vanilla extract, ginger and cardamom powder. Mix thoroughly and refrigerate for about 2 hours.

In a large bowl, combine the almond meal, muscovado, cinnamon, cocoa powder and salt. Add the cocoa butter, olive oil and almond butter and rub ingredients together using your fingers until the mixture resembles breadcrumbs. Refrigerate for about 45 minutes.

Remove the apricots from the fridge, arrange the crumble randomly on top of the fruit and serve cool.

Ingredients

350 g ripe strawberries, cleaned and coarsely puréed
150 g rice malt syrup
juice of half a lemon
half a teaspoon powdered cardamom
a few pinches of powdered vanilla
half a teaspoon agar agar powder, dissolved in 1 tablespoon filtered water

Makes about 1 jar.

Directions

Put the strawberries in a large heavy-based saucepan. Add the malt syrup, lemon, cardamom and vanilla and toss until combined. Cook the fruit over medium heat for 10-15 minutes, then turn the heat down to low and keep cooking for another 15 minutes, stirring occasionally. Add the agar gar, stir well and simmer for 5-10 minutes, or until the fruit has thickened, stirring constantly to keep from sticking to the pan. Turn the heat off, pour the strawberry mixture into individual jars. Let cool before covering each jar with a tight-fitting lid. Store in the fridge, where it will keep for up to 10 days, 2 weeks.

Ingredients

For the cake

150 g semi-whole wheat flour
150 g millet flour
a pinch of whole sea salt
half a teaspoon cream of tartar
4 Granny Smith apples
160 ml unsweetened and unflavoured almond milk
100 ml extra virgin olive oil
170 g rice malt syrup
a few pinches of vanilla powder

For the rice malt caramel sauce

250 g rice malt syrup
150 ml vegetable cream (I used almond cream)
a pinch of whole sea salt
2 tablespoons muscovado sugar
1 teaspoon natural vanilla extract
1 tablespoon cornstarch, dissolved in 2 tablespoons filtered water

Makes 1 cake (20-22 cm). 

Directions

Preheat the oven to 180° C. In a bowl, combine wheat flour, millet flour, salt and cream of tartar. Peel, core and thinly slice 2 apples. Line a cake pan (20-22 cm) with parchment paper and arrange the apple slices in a single layer on it on concentric circles, making sure there are no gaps. Peel, core and cut into pieces the remaining apples and put them in the bowl of a mixer, add the almond milk, olive oil, rice malt syrup and vanilla and process until very smooth. Add the wet mixture to the dry ingredients and fold together quickly. Pour the batter on top of the sliced apples and bake for 40-45 minutes.

To make the rice malt caramel sauce, combine the rice malt syrup, vegetable cream, salt, muscovado and vanilla in a small, heavy-bottomed saucepan and bring to a boil. Turn the heat down a bit and continue  to cook for 10-15 minutes, stirring regularly. Do not overcook. Add cornstarch, cook for a few more minutes, until the sauce thickens further to your preferred sauce consistency. Turn off the heat.
Remove the cake from the oven, let cool slightly for 5-10 minutes, transfer the cake onto a wire rack or a plate, pour the rice malt caramel sauce on top of it and let cool completely before serving.

Ingredients

200 g fair trade dark chocolate (70% cacao)
90 g quinoa flour
a pinch of whole sea salt
a pinch of cinnamon powder
1 teaspoon cream of tartar
115 g rice malt syrup
55 g maple syrup, grade B or C
4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water
50 g hazelnut butter
50 ml extra virgin olive oil
1 tablespoon hazelnut oil
6 tablespoons almond milk, unflavoured and unsweetened

Makes 30-35 brownies.

Directions

Preheat the oven to 170° C. Lightly oil and flour a 20 cm square (stainless steel) baking pan. Melt the chocolate in a bain marie.
Combine the quinoa flour, salt, cinnamon, cream of tartar in a medium bowl and stir. In another bowl, combine the rice malt syrup, maple syrup, flax seeds, hazelnut butter, olive oil, hazelnut oil and almond milk. Fold the wet into the dry ingredients, stir well then add the chocolate as soon as it has melted. Stir again until combined and spread evenly in the baking pan.
Bake for 20-25 minutes, until a toothpick plunged into the center comes out slightly moist with batter. Let cool for a couple of minutes, then unmold the cake and transfer onto a cutting board. Cut into squares and let cool a bit more before serving.

Ingredients

150 g semi-whole wheat flour
100 g whole oat flour
50 g coconut flakes
50 g golden flax seeds, finely ground
2 tablespoons cornstarch, GMO-free
a pinch of whole sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
60 ml extra virgin olive oil
110 g rice malt syrup
130 g coconut milk
150 ml oat milk, unflavoured and unsweetened
2 handfuls of sultana raisins, soaked in filtered water for 10-15 minutes then drained
a handful of hazelnuts, coarsely chopped
100 g dark chocolate (70% cacao), coarsely chopped

Makes about 12 muffins.

Directions

Preheat oven to 180° C. In a large bowl, combine the wheat flour, oat flour, coconut flakes, flax seeds, cornstarch, salt, baking soda and baking powder and stir to blend. In another bowl combine olive oil, rice malt syrup, coconut milk, oat milk and whisk well. Fold the wet ingredients into the dry ingredients. Stir gently until the ingredients are combined but don’t over mix the batter. Add the raisins, hazelnuts and chocolate and stir just to make sure they’re evenly incorporated into the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins and place them on a wire rack to cool.

Ingredients

400 g stale wholemeal bread
600 ml oat milk, plain (unflavoured) and unsweetened
200 ml apple juice, with no added sugar
150 ml vegetable cream, GMO-free (I used almond cream)
100 g rice malt syrup
2 teaspoons natural vanilla extract
4 red apples, cleaned, cored, peeled and thinly sliced
200 ml filtered water
2-3 tablespoons apple juice concentrate, with no added sugar
half a teaspoon vanilla powder
maple syrup (grade B), to serve 

Directions

Pre-heat the oven to 170° C. In a large bowl, mix together oat milk, apple juice, cream, malt syrup and vanilla. Cut the bread into small cubes and stir it into the liquid mixture. Let soak for at least 40-45 minutes. Now and then, mash the bread with a fork. Add some more oat milk and apple juice if necessary (it shouldn’t be, but that depends on the kind of bread you use).
In the meantime, put the sliced apples in a pan, add the water, apple juice concentrate and vanilla, stir well and cook over low heat for about 5 minutes, stirring often. Remove the apples from the heat. Transfer some of the bread mixture into a lightly oiled baking pan (or divide it between small oven safe ramekins), add one layer of the sliced apples and repeat with remaining mixture and apple slices. Bake for about one hour. Check for donness by piercing with a knife: it should come out clean. Cook a bit longer if necessary. Serve either warm or cold drizzled with some maple syrup.

Ingredients

150 g whole rice, washed in cold water, well drained then cooked in water until very tender
160 g rice malt syrup
3 tablespoons light and fruity extra virgin olive oil
zest of 1 organic lemon, grated
3 tablespoons whole rice flour
80 g corn flour (GMO-free)
a pinch of whole sea salt
a few pinches of vanilla powder
1 tablespoon cornstarch (GMO-free)
3 handfuls of sultanas, soaked in 3 tablespoons mirin for about 15 minutes then drained and pat dried
powdered brown cane sugar or extra fine almond flour, to serve

Directions

Preheat the oven to 170° C. Place cooked rice, malt syrup and oil in the bowl of a mixer and process until very smooth. Transfer the mixture into a bowl, add all remaining ingredients and stir well until everything is incorporated. Place a sheet of parchment-paper on a baking tray and scoop up a spoonful of batter and drop it onto the parchment-paper. Repeat with remaining mixture. Once the fritters have been placed on the baking sheet bake for 20-25 minutes or until crisp and golden on both sides (you can turn the fritters over with a spatula). Remove from the oven, transfer onto a plate, absorb any excess oil with kitchen paper (this step shouldn’t be really necessary), sprinkle with some powdered sugar or almond flour and eat warm.

Ingredients

For the crust

260 g semi-whole wheat flour
40 g whole rice flour
half a teaspoon whole sea salt
100-120 ml filtered water
120 ml extra virgin olive oil

For the filling (to fill 4-6 baskets)

100 g chopped walnuts
2 tablespoons rice malt syrup
4 tablespoons apricot jam, with no added refined sugar and naturally sweetened with agave syrup or rice malt syrup or dark brown unrefined sugar such as Muscovado
a pinch of whole sea salt
half a teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice

For the vanilla cream

200 ml oat milk
50 ml almond cream
seeds from half a vanilla pod
a pinch of whole sea salt
4 tablespoons rice malt syrup
2 tablespoons whole rice flour, sifted
1 tablespoon corn starch, dissolved in 2 tablespoons cold water

Directions

To make the crust, stir the flours and salt together in a large bowl and place them in the fridge for at least 30 minutes. Refrigerate the water so that it’s perfectly chilled when you start making the dough. Freeze the olive oil in a proper container (the oil should remain in the freezer for about 30-45 minutes, until very creamy). When all the crust ingredients are chilled, add the olive oil to the dry mixture and work with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated, but make sure the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C. Remove the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or muffin tins and sprinkle with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for 10-12. Remove from the oven, let cool for a few minutes then unmold and set aside until they’re ready to be filled.

To prepare the filling, combine all the filling ingredients in a bowl and mix well. Set aside.

To make the vanilla cream, warm up the milk over low heat, add the cream, vanilla, salt and malt syrup and stir until combined. Slowly add the sifted rice flour and simmer for 2-3 minutes while mixing. Stir in the corn starch and cook for another couple of minutes until the cream thickens. Remove from the heat and set aside.

To assemble, fill the baskets with the orange and walnut filling and top with some vanilla cream. The vanilla cream is equally delicious served warm or cold. Garnish with grated orange zest, if desired.

Ingredients

For the cake

200 g semi-whole wheat flour
80 g wholemeal flour
120 g almond flour
40 g unsweetened cacao powder, sifted
50 g muscovado sugar
half a teaspoon vanilla powder
2 teaspoons cream of tartar
1 tablespoon cornstarch
a pinch of whole sea salt
180 g barley malt syrup
100 ml extra virgin olive oil
200 ml almond milk, unsweetened and unflavoured
100 ml almond cream (or other vegetable cream, GMO-free)

For the chocolate sauce

300 ml almond milk, unsweetened
4 tablespoons rice malt syrup
2 teaspoons ginger juice
1 teaspoon natural vanilla extract
1 teaspoon dried ginger powder
a pinch of whole sea salt
3 tablespoons unsweetened cacao powder, sifted
half a teaspoon cornstarch, dissolved in 1 tablespoon filtered cold water

For the chocolate ganache

150 g dark chocolate (70% cacao), broken into pieces
200 g rice malt syrup
50 ml almond cream (or other vegetable cream, GMO-free)
half a teaspoon fine ground Himalayan salt

To complete

chopped candied ginger (candied with dark brown sugar), to taste
dark chocolate curls (made with a vegetable peeler dragged down one side of the chocolate block from top to bottom), to taste

Makes 16-20 squares.

Directions

Preheat oven to 180° C, lightly oil and flour a 20 cm square (stainless steel) cake pan, or alternatively, lay down a sheet of parchment paper on your cake pan. In a large bowl, sift together the semi-whole wheat flour, wholemeal flour, almond flour, cacao powder, muscovado, vanilla, cream of tartar, cornstarch and salt. Mix well.
Place the barley malt syrup, extra virgin olive oil, almond milk and almond cream in a bowl and stir well. Add the wet ingredients to the dry ingredients and whisk until the batter is blended. Make sure everything is well combined. Pour the batter into the cake pan and bake for about 50 minutes. The centre of the cake should be firm but still a little moist (use a wooden stick to check donness). Let cool before removing the cake from the pan.

To make the chocolate sauce, place the almond milk, rice malt syrup, ginger juice, vanilla extract, ginger powder and salt in a saucepan and start cooking over low heat. Add the cacao powder while you keep stirring. Cook for another 2-3 minutes, then add the cornstarch and cook for another minute or until the sauce is slightly thick (don’t stop stirring while it thickens). Let cool for a few minutes but not too long as the sauce will thicken a bit further as it cools.

When the cake has cooled, remove it from the pan and cut into squares. Poke a few holes in the squares, using a fork or stick. Pour some chocolate sauce over them little by little and let it soak in. Set aside for a while, to let cool again and let the sauce make everything moist. In the meantime you can make the chocolate ganache. Place the chocolate in a saucepan together with the rice malt syrup, almond cream and Himalayan salt and simmer over low heat, stirring constantly. Remove from the heat as soon as the chocolate has completely melted and everything is combined. Let cool for a bit then pour the ganache over the top of  the cake squares and garnish with the candied ginger and chocolate curls.