Choc Hazelnut Tart - Grace Your Kitchen Table This Easter Weekend
Creamy, chocolatery and adorned with your favourite fruits or berries, this dish is also vegan, gluten, grain and dairy free to suit particular intolerances and preferences. But above all - it's really DELICIOUS!!!:)
So here it is:
- YIELD: 35cm tart (10 Servings)
- PREP: 15 mins
- COOK: 10 mins
- READY IN: 2 hrs 25 mins
-
Do I really need to say anything? No.....it speaks for itself!
INGREDIENTS
- 220 g hazelnuts
- 30 g shredded coconut
- 40 g raw cacao powder
- 50 g raw coconut sugar
- 2 tbsp coconut oil
- pinch salt
- 1x 240 ml can coconut cream
- 280 g dark chocolate chopped
- fresh berries to serve
INSTRUCTIONS
- 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
- Add the cacao powder, the coconut sugar, coconut oil and salt, and blitz again until combined
- Press into your tart pan and bake for 10-15 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 2-3 hours then top with berries and serve
Enjoy!!!:)
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"Life is not about finding yourself. Life is about CREATING yourself " - Enjoy Easter Sunday! See you in classes next week:www.balletbodysculpture.com
Posted by Ballet Body Sculpture on Sunday, April 5, 2015