Sesame Charcoal Biscuits with Sweet Ginger Ganache
Ingredients
Sesame Charcoal Biscuits
100gsesame seedssoaked 2 - 4 hours and drained
100gbuckwheatsoaked 1 hour, strained and rinsed
50gwateror as needed to blend
20graw activated charcoal powder
15ggolden flaxsoaked in 60g water for 1 hour
100gcoconut sugar
½tsptoasted sesame oil
Pinchof sea salt
10gground golden flax
10gcoconut flour
Sweet Ginger Ganache
100gcacao pasteshaved
40gcoconut oil
60ghoney or maple syrup
1-2tbspginger juice
1tsptamari
½tsptoasted sesame oil
Pinchsea salt
Instructions
Sesame Charcoal Biscuits
When straining the sesame seeds, suspend them in a strainer / sieve over a bowl for about 5 minutes to be sure they have drained as much water out as possible, otherwise they will get diluted by the excess water.
Transfer the strained sesame seeds and all remaining ingredients to a food processor, except the coconut flour and ground flax, and process until the buckwheat is well broken down, the sesame seeds can remain whole.
Add the coconut flour and ground flax and blend to combine.
Transfer to a teflex lined dehydrator tray and, using a moistened cranked / offset spatula spread the mix out to about ¼ inch thickness.
Score the mix into the size and shape you like. I scored mine into 2 ½ inch rounds, but you can score into whatever shape you like.
Dehydrate for 15 hours at 115F and, once it’s firm and dry enough, flip onto a mesh tray and dry for another 15 hours, or until crisp and dry throughout.
Break them along the scored lines and store in an airtight container at room temp until you’re ready to use them, or up to 4 months. If you choose to make rounds, the extra bits can be ground up and used as garnish on truffles or as the base of a pie crust. Just use them in place of the nuts.
Allow the biscuits to cool before adding the ganache.
Sweet Ginger Ganache
Melt the cacao paste and coconut oil down over a double boiler.
Remove from heat and whisk in the remaining ingredients.
Allow the mixture to cool at room temp until it’s thickened up about 50%
You can speed the cooling process by stirring the ganache in a larger bowl, similar to tempering.
Assembling the Sandwiches
If the biscuits have rough edges from being scored, tidy them up a little by filing them with a microplane or fine grater.
Lay the biscuits out in pairs on a baking tray lined with cling film and make space in the fridge to set them.
Once the ganache is thickened enough that it won’t run when added to the biscuit, spoon or pipe about 1 ½ tsp to the centre of the biscuits and very gently press the other one on top so the ganache fills to the edges.
Pop the tray in the fridge to set the ganache, about 10-20 minutes.