Raw choc-hazelnut tart makes four 4 inch tarts base
- 1 1/2 cups fine hazelnut meal*
5 medjool dates (or 8 regular dates soaked in hot water)
1/4 cup raw cacao powder
1/4 cup coconut oil, melted
2 tbs pure maple syrup
- 1/3 cup coconut oil
1 cup full-fat coconut milk
½ cup maple syrup
1/3 cup raw cacao powder
1 tsp vanilla bean paste
½ tsp sea salt
To Make Base:
Add all crust ingredients into a medium mixing bowl and stir until combined and it begins to come together. Press mixture into the bottom and sides of your tart tin (example on page 67). Place in the freezer while you prepare the filling.
To Make Filling:
Heat coconut oil, coconut milk, and maple syrup in a small bowl over a saucepan of simmering water until just melted and smooth. Remove from heat and whisk in the cacao powder until smooth and glossy then add the vanilla bean paste. Sprinkle with sea salt and stir through.
Pour the filling mixture into the tart crusts and refrigerate until the mixture has set. 2 hours will be fine.
Garnish with cherries.
*You can make your own hazelnut meal by processing raw hazelnuts in your food processor.