These little treats were fairly easy to knock up but looked really impressive and fancy. The recipe for them is here, though inevitably mine didn’t look as perfect in the ones in the photo there. I made changes to the ganache part of the recipe; I put both the chocolate and cream in a small saucepan over a low heat, then stirred together gently until melted and combined. Then I added 1/2 tsp of finely ground cardamom, several pinches of fleur de sel and mixed thoroughly but gently again, before spooning the ganache into the coconut shells.
They’re not only pretty, but they are gluten free and could easily be made dairy free by using soy cream instead of normal cream. I don’t really have too much else to say about the recipe or the pies, so I’ll leave you with my photos of them instead!