Name: Hazelnut Chocolate Coconut Ganache Tart
Prep time: 30 min
Cook time: 30 min
Yield: 12 people
Cuisine: American
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

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

30 Minutes

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

30 Minutes

Coconut cream! These ganache tarts have it. Rich, sweet, and lovely. Another fantastic recipe that shows that eating healthy doesn't have to be a sacrifice! These Hazelnut Chocolate Coconut Ganache Tarts aren't just a good raw vegan dessert — they are an amazing dessert that happens to be raw and vegan!

Ingredients

Crust

3/4 cup rolled oats
3/4 cup shredded coconut
1/2 cup hazelnuts
1/2 cup coconut sugar
1 Tbsp coconut oil

Ganache

Baobab Drizzle (optional)

Servings: people

Units:

Directions

Prep

30 min

Total

30 min

Crust

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.

Ganache

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.

Baobab drizzle (if you want to)

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!