RAW CHOCOLATE AND HAZLENUT TART

RAW CHOCOLATE AND HAZLENUT TART

By thebrightonkitchen.com

For the crust:

150g ground hazelnuts

3 tablespoons cacao powder

4 fresh dates (pitted)

2 heaped tablespoons of softened coconut oil

1 pinch of pink Himalayan salt

1 teaspoon vanilla powder

1 tablespoon of runny raw honey

For the filling:

150g Coconut butter

220ml Coconut milk

8 fresh and pitted dates

1 generous tablespoon runny honey

150g raw cacao powder

2 teaspoons of vanilla powder

Instructions

Blend the crust ingredients in a food mixer. Pulse for a few seconds each time. The mixture should resemble wet sand and should stick together if pinched. Be careful not to over-pulse as the hazelnuts as they will turn from flour into butter. Key tip – make sure the coconut oil needs to be very soft to ensure that it doesn’t clump.  Press the mixture into a flan tin, ensuring that the mixture is pressed evenly up the side and on the base. Place the tin into the fridge and chill for 30 minutes.  Add all the ingredients into your food processor bowl and blend until smooth. Pour the mixture into the crust, smoothing the top with a palette knife. Chill overnight, or for at least 3 hours.  Once the filling has set, top with fresh fruit and serve!