Hazelnut Chocolate Tart

Directions

1. Preheat oven to 180ºC

2. Lightly grease your tart pan with coconut oil and set aside

3. Process hazelnuts and shredded coconut together in a blender until it becomes a fine meal

4. Add the cacao powder, the coconut sugar, coconut oil and salt, and blitz again until combined

5. Press into your tart pan and bake for 10-15 minutes; set aside to cool

6. In a small saucepan, bring the coconut cream to a gentle simmer, and add broken chocolate

7. Stir continuously until smooth and velvety and pour into tart pan

8. Refrigerate for 2-3 hours then top with berries and serve