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Hazelnut Chocolate Tart

PALEO
VEGAN
VEGETARIAN
GLUTEN FREE
DAIRY FREE

Makes one 35cm x 12cm tart
Ingredients:
220g hazelnuts
30g shredded coconut
40g raw Cacao Powder
50g raw Sustainably Sweet Coconut Sugar
2 tbsp coconut oil
pinch of Peruvian Pink Gourmet Salt
1 x can full fat coconut cream
280g 85% Dark Chocolate, broken
Fresh berries to serve
Method:
Preheat oven to 180ºC
Lightly grease your tart pan with coconut oil and set aside
Process hazelnuts and shredded coconut together in a blender until it becomes a fine meal
Add the cacao powder, the coconut sugar, coconut oil and salt, and blitz again until combined
Press into your tart pan and bake for 10-15 minutes; set aside to cool
In a small saucepan, bring the coconut cream to a gentle simmer, and add broken chocolate
Stir continuously until smooth and velvety and pour into tart pan
Refrigerate for 2-3 hours then top with berries and serve
Submitted By:
www.vegiehead.com
Hazelnut Chocolate Tart
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