Ingredients
1 1/2 cups fine hazelnut flour
4 tsp Natural Cocoa Powder
6 Tbsp Coconut Oil
2 Tbsp Pure Maple Syrup
1/4 tsp Sea Salt
6 Tbsp Coconut Oil
6 Tbsp Coconut Milk (full fat)
6 Tbsp Maple Syrup
12 Tbsp Cocoa Powder (half natural half black onyx)
1/2 tsp Pure Vanilla Extract
Preparation
Crust: In a medium bowl, add all crust ingredients and stir with a fork until evenly combined. Press into the bottom and sides of a tart pan/mold.
Filling: Warm coconut oil, coconut milk, and maple syrup in a saucepan over medium-low heat until just melted. Remove from heat and whisk in the cocoa powder until smooth and glossy. Whisk in the vanilla just until combined. Pour the filling over the tart crust. Chill for 6 hours. Garnish with strawberries, sifted cocoa powder, etc.
