Ingredients
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
Instructions
- 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.
- 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.
- For the filling – whisk the coconut oil, honey/ maple syrup, cacao, and salt together until smooth.
- Pour the filling into the crust and place it in the fridge to set for around an hour.
- Decorate the tart with chopped nuts and fresh berries to serve.
