Ingredients
1.5 cups Fine Hazelnut Flour (I prefer Bob’s Red Mill)
4 tsp Natural Cocoa Powder
6 Tbsp Coconut Oil, melted
2 Tbsp Pure Maple Syrup
1/4 tsp Sea Salt
6 Tbsp Coconut Oil
6 Tbsp Full-Fat Coconut Milk
6 Tbsp Maple Syrup
12 Tbsp Cocoa Powder (I use half Natural, half Black Onyx)
1 tsp Pure Vanilla Extract
Preparation
Crust: In a medium bowl, add all crust ingredients and stir with a fork until evenly combined. Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges. Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling. Filling: Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil. Remove from heat and whisk in the cocoa powder until smooth and glossy. Whisk in the vanilla just until combined. Option 1: Pour the filling mixture evenly between the 4 prepared tart crusts. Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn’t heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes. Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.
