Vanilla Madeleines With Chocolate and Pistachio Ganache
[Vegan, Gluten-Free]

To Make the Madeleines:

1. Preheat the oven to 350ºF. Grease a madeleine pan and lightly dust with cornflour then set aside.
2. Pour the soy milk and apple cider vinegar into a cup and set aside to curdle.
3. In a large mixing bowl, combine the dry ingredients, lightly mixing them with a fork. Make a well in the center and pour curdled soy milk, vanilla extract, and coconut oil. Fold the wet ingredients with a spatula, stirring until no lumps remain.
4. Pour about a tablespoon of the batter into each madeleine mold. You don't want to fill the molds to the rim, but the madeleines will be thin and quite small if you don't add enough.
5. Bake for 17-18 minutes, until the edges, look just golden and the tops feel firm when lightly pressed with the tip of a finger. Cool on a wire rack while you prepare the ganache.

To Make the Ganache:

1. Add the chocolate chips and soy milk to a small saucepan over low heat. Please wait for the chocolate to start oozing into the milk, then stir with a wooden spoon until it's melted. Set aside to cool a little.
2. Meanwhile, chop the pistachios quite finely. Place the chopped pieces in a small bowl or cup.
3. To assemble: dip each cooled madeleine into the somewhat cooled chocolate ganache (it should still be liquid but barely warm), then into the chopped pistachios. Next, lay it out on a plate or wire rack and repeat the process with the remainder of the madeleines.
4. Consume within 24 hours to enjoy the madeleines at their freshest.