with coconut and chocolate goodness!!
Hazelnut chocolate Tart
Makes one 35cm x 12 cm tart
Ingredients: Base
- 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
Filling:
- 1 x can full fat coconut cream
- 280 g 85% Dark Choc broken
Fresh berries to serve
Method:
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.
This is a great product with heaps of fibre and flavour. We know fibre doesn’t sound exciting, but anything with a coconut flavour has to be better.
Everything is better with coconut.
