Melt the coconut oil and golden syrup, add the dry ingredients mix thoroughly and press into 20 cm tart case, freeze until solid.
Gently melt the chocolate in a bain marie over a saucepan of simmering water. Remove from the heat and cool slightly before adding the oil and almond milk, a pinch of salt and the brandy. Mix thoroughly and pour into the tart case. Refrigerate for at least 4 hours or preferably overnight.
When ready to serve, halve and core four pears. Heat a griddle pan until smoking. Cook the pears until lightly charred and tender but still holding their shape.
Serve with ice cream or crème fraiche.
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