Chocolate Tart

The best chocolate tart to accompany any family or friends dinner and impress your guests!!! It is healthy, nutritious and super delicious …..

The crust base is scrumptious and crunchy and the filling creamy. It is my go it dessert when having guests and don’t feel like experimenting!!!!

You can make small individual tarts!!!

Ingredients:

For the base:

• 100 grams raw walnuts

• 80 grams raw almonds/almond meal

• 75 grams rolled oats

• 2 tbsps coconut sugar

• 2 tbsps coconut oil

• 2 tbsps maple syrup (or date syrup)

For the chocolate filling:

• 250 grams coconut cream (the cream that sits on the top the can of coconut milk – use canned milk)

• 180 grams dark chocolate roughly chopped (70% cocoa solids – for refined sugar option use stevia sweetened chocolate)

• ½ tsp Himalayan salt

• 2 tbsp coconut sugar

• 1 tsp vanilla bean paste

• 3 tbsp shredded unsweetened coconut

Method:

1. Preheat the oven to 175C and with your hand oil a 9-inch tart pan.

2. In a food processor add all dry ingredients for the base and process for a couple of minutes until the mixture is finely ground. Do not add coconut oil and maple syrup.

3. Transfer the mixture in a bowl and add the coconut oil and maple syrup.

4. Combine all the ingredients well using your hands -  until your crust seems slightly sticky and wet.

5. Press the crust mixture evenly onto the bottom and sides of your pan – you might need to slightly wet your hands to achieve a nice sticky crust -  and bake for about 12-14minutes.

6. While you are waiting for your crust to get cooked prepare your chocolate filling.

7. In a small saucepan on medium heat warm up the coconut cream. When warm enough add the coconut sugar, vanilla bean paste, salt and shredded coconut and stir. Remove from the heat and add the chocolate chunks stirring constantly until they are melted.

8. When the crust is ready remove it from the oven and wait for about 10’ -15’ or until it is slightly cooled down.

9. Pour the chocolate mixture on top of the crust and smooth the top evenly with the back of a spoon.

10. Refrigerate for at least 2hrs or until firm and serving.

11. If you are making it a day in advance, keep it in the refrigerator and remove 1hr before serving to allow the chocolate filling to soften a bit!

12. Decorate with cocoa nibs, shredded coconut and chopped nuts and serve.