Hazelnut chocolate Tart
Makes one 35cm x 12 cm tart
- 220 g hazelnut meal
- 30 g shredded coconut
- 40 g raw cacao powder
- 50 g raw coconut sugar
- 2 tbsp coconut oil
- pinch of salt
Fresh berries to serve
Preheat oven to 180 deg C
Lightly grease your tart pan with coconut oil
Process hazelnut meal, shredded coconut, cacao powder, coconut sugar coconut oil and salt until well combined.
Press into your tart pan and bake for 10-15 min – set aside and cool
In a small saucepan, bring the coconut cream to a gentle simmer and add broken choc.
Stir constantly until smooth and velvety and pour into the tart pan.
Refrigerate for 2-3 hours then top with berries and serve.