Author Notes
This shortbread started as a crust for a pie and ended up in a starring role because it's so delicious. A simple chocolate topping with raw coconut make for a sublime treat. —Laurie
Ingredients
- Coconut Graham Crust
-
9
sheets (one sleeve) graham crackers, broken up
-
1/2 cup
toasted almonds
-
1/2 cup
raw coconut flakes
-
1 teaspoon
lime zest
-
2 tablespoons
sugar
-
1/4 teaspoon
kosher salt
-
4 tablespoons
unsalted butter, melted
-
2 tablespoons
Greek-style vanilla yogurt
- Ganache
-
1/2 cup
semi-sweet chocolate (chips or grated)
-
1/3 cup
heavy cream
-
1/4 cup
raw coconut flakes
-
1/8 teaspoon
flaked sea salt
Directions
-
Preheat oven to 350º.
Put first 6 ingredients in a food processor and blend until crumbly. Add yogurt and turn machine on, adding butter as it processes (it will resemble wet sand).
Press into bottom of 8" springform pan, pressing down to compact.
Bake for 15 minutes until golden brown. Let cool and set aside.
-
Heat cream over low heat until bubbles appear around the edges. Add chocolate and stir until completely smooth. Pour over cooled crust, sprinkle with sea salt and coconut flakes. Cool before serving.
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