Dark Choc Hazelnut Tart

This tart is rich, chocolatey goodness!

Ingredients

Base

2 1/3 cup almond flour
1/3 cup raw cacao powder
1/4 cup melted coconut oil (can use refined coconut oil)
2-3 tbsp maple syrup
Pinch salt

Filling

1 can coconut cream
2 1/2 cup dark chocolate (400g)
2 tbs maple syrup
3 tbs hazelnut flour (or hazelnut butter)
1/4 tsp vanilla powder

Method

1. Pre-heat the oven at 180C and prepare your tart dish.
2. Add all of the base ingredients to a large mixing bowl and stir until combined.
3. Press the base mixture into a tart pan, and bake for 12-15 minutes
4. While the tart is cooking, except for the coconut cream add all ingredients to a large (heat proof) bowl and stir briefly to combine.
5. Add the can of coconut cream to a small pot over medium to high heat to boil. Once it is bubbling, remove from heat and pour over the ingredients in the large bowl. Leave for 1-2 minutes to melt the chocolate, and then stir (or whisk) until smooth.
6. Pour the mixture on top of the base and set in the fridge for 2-3 hours (or until firm).
7. Serve with freeze dried raspberries, whipped coconut cream or your favourite ice cream.