Ingredients
- TART CRUST:
- 2 1/4 cup plain flour
- 3/4 cup almond meal
- 1 tsp salt
- 1/2 cup Raw C organic virgin coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons water
- CHOC HAZELNUT GANACHE
- 1 1/2 cups dark choc chips
- 2 tablespoons Raw C organic virgin coconut oil, melted
- 300ml coconut cream
- 1/4 cup hazelnut butter
- 2 tablespoons maple syrup
- pinch of salt
-
Toasted hazelnuts for decoration
*Optional: choc fudge sauce for drizzling
Method
1. Preheat the oven to 175 degrees C/ 350 degrees F. Spray a large tart shell with non-stock spray.
2. Make the TART BASE: In a large bowl, combine the flour, almond meal and salt. Stir in the melted coconut oil, maple syrup and water until dough forms.
3. Transfer the tart pastry into the tart shell. Bake for 13-15 mins until golden. Remove from the oven and place in the freezer to cool.
4. Make the CHOC HAZELNUT GANACHE: In a large bowl, melt the chocolate in bursts in the microwave. Stir in the remaining ingredients until smooth and silky, then pour it into the tart shell.
5. Sprinkle with hazelnuts for decoration and place in the fridge to set for 1 hour.
*Storage tips: in an airtight container in the fridge for 1 week or frozen for months
