Chocolate Ganache Tart
[Vegan]

1. Preheat the oven to 350°F. Grease and line a 9 and 1/2 inch tart tin with greaseproof paper.

To Make the Base:

1.  Add the shredded coconut into a food processor and pulse until it turns to a course flour consistency. Add the rest of the ingredients, except for the water, and pulse to combine. Add the water if the dough isn’t wet enough and won’t stick together.
2. Evenly press base into the greased tart tin, line with baking paper and place pie weights or dried rice into the centre. This helps to stop any air bubbles forming and to prevent the sides from falling in. Bake for 12-15 minutes, or until the sides are just turning golden brown. Remove from oven and leave to cool completely before adding the filling.

To Make the Filling:

1. Add all the ingredients to a high powered blended and blend until a smooth consistency and the sugar has dissolved. Taste and adjust the sweetness as necessary.
2. Pour filling into the cooled pie crust and spread evenly. Cover and place in the fridge overnight.
3. Serve straight from the fridge with sliced bananas and coconut whip.