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Hazelnut Chocolate Tart
Hazelnut Chocolate Tart
Power Super Foods
desserts
PALEO
VEGAN
VEGETARIAN
GLUTEN FREE
DAIRY FREE
Makes one 35cm x 12cm tart
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 good quality salt
- 1 x can full fat coconut cream
- 280g 85% Dark Chocolate, broken
- Fresh berries to serve
Directions
- 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