For the crust:

  • 1 cup hazelnuts
  • 2 tbsp cacao
  • ½ cup shredded coconut
  • 2 tbsp melted coconut oil
  • ¼ tsp Himalayan salt
  • 10 Medjool dates

For the filling:

  • ½ cup raw cacao powder
  • 1/2 cup melted coconut oil
  • ⅓ cup raw honey or maple syrup
  • 1 tsp Himalayan salt

To serve: 

  • a few fresh berries and nuts of choice


  1. Blitz the hazelnuts in a food processor until finely chopped. Add the salt, cacao, coconut and coconut oil and blend everything. Add one date at a time and process until the mixture comes together.
  2. Use the back of a spoon to press the crust into a tart tin. It should spread up the sides of the tin and be evenly pressed. Place in the freezer while you prepare the rest of the tart.
  3. For the filling – whisk the coconut oil, honey/ maple syrup, cacao, and salt together until smooth.
  4. Pour the filling into the crust and place it in the fridge to set for around an hour.
  5. Decorate the tart with chopped nuts and fresh berries to serve.

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