Dairy Free Cupcakes
1 1/2 cups (150 grams) Graham Cracker Crumbs (can also use crushed Digestive Biscuits/or Gluten-Free Biscuits)
5 - 6 tablespoons (70 - 84 grams) unsalted dairy free butter, melted
8 ounces (225 grams) semi sweet or bittersweet dairy free chocolate, finely chopped
3/4 cup (180 ml/grams) whipping cream (I used Plant based Elmlea Double Creamt)
Preheat your oven to 350 degrees F (180 degree C). Lightly butter, or spray with a non stick vegetable cooking spray, a 9 inch (23 cm) tart pan with a removable bottom. (Can also use an 9 inch (23 cm) spring form pan.)
Graham Cracker Crust: In a bowl, mix together the graham cracker crumbs and melted butter. Press onto the bottom and up the sides of your tart pan. Bake in the preheated oven for about 8 to 10 minutes or until set and lightly brown. Remove from oven and place on a wire rack to cool completely before adding the filling.
Place the chopped chocolate in a medium sized heatproof bowl. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a couple of minutes. Then gently stir until smooth. Pour the chocolate filling into the baked and cooled crust, smoothing the top with the back of a spoon or an offset spatula. Cover and refrigerate for at least 6 to 8 hours, but preferably overnight.
You can cut into slices and serve with fresh strawberies and whipped cream on the side.
Serves about 12 - 14 people.
Made only from 3 ingredients
The bean water................................................