Name: Hazelnut Chocolate Coconut Ganache Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3/4 cup rolled oats; 3/4 cup shredded coconut; 1/2 cup hazelnuts; 1/2 cup coconut sugar; 1 Tbsp coconut oil; 1 can full fat coconut milk; 1/4 cup coconut sugar; 1 tsp vanilla powder; 1/4 tsp sea salt; 1/4 cup cacao powder; 1/4 cup hazelnuts; 2 Tbsp coconut oil; 3 Tbsp melted cacao butter; 3 Tbsp coconut oil; 2 Tbsp baobab powder; 2 Tbsp maple syrup

Hazelnut Chocolate Coconut Ganache Tart

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 people

Ingredients Method

Ingredients

3/4 cup rolled oats
3/4 cup shredded coconut
1/2 cup hazelnuts
1/2 cup coconut sugar
1 Tbsp coconut oil
1 can full fat coconut milk
1/4 cup coconut sugar
1 tsp vanilla powder
1/4 tsp sea salt
1/4 cup cacao powder
1/4 cup hazelnuts
2 Tbsp coconut oil
3 Tbsp melted cacao butter
3 Tbsp coconut oil
2 Tbsp baobab powder
2 Tbsp maple syrup

Method

Grind the oats, coconut, hazelnuts and sugar into flour in a high powered blender (I prefer the Blendtec twister jar attachment for jobs like this) or food processor.
Add the coconut oil and blend until you have a crumbly dough that holds its shape when pressed between two fingers. Press into the bottom of a lined springform pan (I used a 6"). Leave in the fridge.
Blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up.
Pour over your crust and leave in the fridge overnight.
Melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture.
Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!