Fort Lauderdale, Florida
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9 graham crackers/1 package, crushed
1⁄3 cup Earth Balance or other butter substitute, melted
2 tbsp granulated sugar
2 1⁄2 cups semi or bittersweet chocolate chips (you will need to buy two 10 oz bags)
8 oz full-fat coconut creamer (in the carton) or cream (in the can), such as Trader Joe’s brand ̈Berries and fruit, to garnish
Preheat your oven to 375°F.
Place the graham crackers in a Ziploc bag and make sure it’s closed securely. Smash the crackers with a rolling pin until you have very small crumbs, almost sand-like.
Melt the Earth Balance or margarine in a microwave-safe medium-sized bowl. Add in the crushed graham crackers and the sugar. Stir to combine evenly.
Spray your 11" tart pan with baking spray and press the graham cracker mixture into the tart pan. You can use the bottom of a measuring cup to help press it down hard and evenly.
Bake for 8–10 mins or until edges are lightly brown.
Meanwhile, place the chocolate chips in a medium bowl.
In another microwave-safe bowl, place the creamer and microwave for 1 minute and then again for another minute, giving a quick stir in between.
Pour the hot creamer over the chocolate chips, but do not stir yet! Let it sit for a few minutes before stirring to allow the heat to melt the chocolate. After 2-3 minutes, stir the ganache with a spatula (not a whisk) and make sure all the chocolate has melted.
If the chocolate is still a little lumpy, you can put it in the microwave for another 20 seconds and it will be all melted then.
Allow the ganache to sit and thicken while the graham cracker crust cools.
After about 10 minutes, when the ganache has thickened, pour it into the graham cracker crust and place it in the fridge to thicken some more. After 20 mins, you can then garnish with sliced fruit and sea salt. Keep in fridge for up to 5 days!