This is gluten/grain/dairy/egg
free- check your chocolate to make sure it doesn’t contain the ingredients you
want to avoid.
Makes 1x 25cm based tart
Ingredients
220g hazel nuts, I used
macadamias as well because I didn’t have enough hazelnuts, you could use any
nuts
40 g raw cacao powder, you could
use cocoa powder but you will need to use more of it and a little more oil too
40 shredded coconut
40g coconut sugar or other
granulated sugar, I reckon you could leave it out completely if you wanted.
2 1/2 tbsp coconut oil
A pinch of salt
1 x 400ml can of ayam brand
coconut cream
280g dark chocolate, check your
chocolate to make sure it is dairy/gluten/grain free
Fresh berries to serve
Method
Preheat oven to 180C. Grease a
25cm based fluted tart tin.
In a food processor blitz your
nuts and coconut until it is a fine meal, add your cacao powder, sugar and
salt. Blitz briefly then add your coconut oil until it forms a ball, it should
hold together when you pinch it. Press it into your tart tin and bake for 10-15
minutes. Take out and leave to cool. In a small pot put your coconut cream in,
when nearly to the boil add your chocolate and melt in then whisk until smooth
and glossy. When your tart shell is cool add your chocolate mix and put in the
fridge to set about 2-3 hours. Serve straight from the fridge as it softens
quickly and the base becomes a little more crumbly. Serve up with your favorite
fresh berries. If you wanted to add some liquor like baileys, kahlua, frangelico, that would be nice :)
adapted from "nourish" magazine, thank you to Vegie Head
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