Ingredients (Makes one 35cm x 12cm tart)
METHOD
Preheat oven to 180ºC.
Lightly grease your tart pan with coconut oil and set aside.
Process hazelnuts and shredded coconut together in a blender until it becomes a fine meal, then add the cacao powder, the coconut sugar, coconut oil and salt, and blitz again until combined.
Press into your tart pan and bake for 10 to 15 minutes; set aside to cool.
In a small saucepan, bring the coconut cream to a gentle simmer and add broken chocolate.
Stir continuously until smooth and velvety and pour into tart pan.
Refrigerate for two to three hours then top with berries and serve.
Recipe from Adele at Vegie Head.
