Chocolate and ginger tart (gluten free)

1. Grease and line the base of a 24 cm tart tin.

2. To make the base, blitz the almonds in a food processor until they resemble coarse sand. Add the dates, almond butter and coconut oil and continue to blend until the mixture comes together as a smooth mass. Press it into the base of the prepared tin, smooth it over carefully and put it in the freezer while you make the chocolate filling.

3. In a small pan heat the almond milk with the cornflour, vanilla and fresh ginger. By adding the ginger here you infuse the milk with it, which spreads the flavour evenly through the filling. Bring the milk to the boil, whisking

occasionally to prevent the cornflour from forming clumps and burning on the base of the pan. As soon as the mixture comes to a boil and has slightly thickened, take it off the heat.

4. Put the chocolate chips in a heatproof bowl with the coconut oil. Pour the boiling milk mixture over the chocolate and leave to stand for 2 minutes to melt the chocolate, then mix well into one homogeneous mass.

5. Pour the filling over the tart base and leave to chill in the fridge overnight. Turn it out of the tin onto a plate just before you are ready to serve it.