Combine gluten-free oats, powdered sugar, vanilla sugar and cocoa in a bowl.
3
Add butter and coffee and stir the mixture together. Place a sheet of baking paper in a small cake tin and squeeze out the dough for the crust.
4
Now, let's make the chocolate ganache!
5
Add heavy cream to a saucepan and carefully heat it. Do not bring to a boil, as this will damage the chocolate.
6
Chop the chocolate into small pieces and add to a bowl. Pour the hot cream over the chocolate and stir with a spatula or spoon until the chocolate has melted and you have a nice, silky-smooth ganache.
7
Pour the chocolate ganache over the crust and sprinkle the walnuts on top. Cool in the fridge for two hours.
8
Tip: You can actually freeze this chocolate dessert. From frozen, it only takes about 20 minutes for them to thaw.
