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