½ teaspoon sea salt
3 tablespoons coconut oil, melted
For the vegan ganache, you will need:
225g dark chocolate, chopped
225ml oat milk
1. To make the gluten-free crust, blitz the oats into a fine flour using a coffee grinder or a blender. Let the ground oats party in a bowl with the ground almonds, the cocoa powder or cacao powder, whichever you are using, and the sea salt.
2. In a bowl, whisk the maple syrup and the melted coconut oil together until glossy. Then pour the liquid over the dry ingredients and coat everything really well. I like to wait for 10 minutes before pressing the dough into the fluted tin — I find it much easier to handle.