Hazelnut and chocolate tart

This is gluten/grain/dairy/egg free- check your chocolate to make sure it doesn’t contain the ingredients you want to avoid.

Makes 1x 25cm based tart

Ingredients

220g hazel nuts, I used macadamias as well because I didn’t have enough hazelnuts, you could use any nuts

40 g raw cacao powder, you could use cocoa powder but you will need to use more of it and a little more oil too

40 shredded coconut

40g coconut sugar or other granulated sugar, I reckon you could leave it out completely if you wanted.

2 1/2 tbsp coconut oil

A pinch of salt

1 x 400ml can of ayam brand coconut cream

280g dark chocolate, check your chocolate to make sure it is dairy/gluten/grain free

Fresh berries to serve

Method

Preheat oven to 180C. Grease a 25cm based fluted tart tin.

In a food processor blitz your nuts and coconut until it is a fine meal, add your cacao powder, sugar and salt. Blitz briefly then add your coconut oil until it forms a ball, it should hold together when you pinch it. Press it into your tart tin and bake for 10-15 minutes. Take out and leave to cool. In a small pot put your coconut cream in, when nearly to the boil add your chocolate and melt in then whisk until smooth and glossy. When your tart shell is cool add your chocolate mix and put in the fridge to set about 2-3 hours. Serve straight from the fridge as it softens quickly and the base becomes a little more crumbly. Serve up with your favorite fresh berries. If you wanted to add some liquor like baileys, kahlua, frangelico, that would be nice :)

adapted from "nourish" magazine, thank you to Vegie Head