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
