Hazelnut Chocolate Coconut Ganache Tart
Hazelnut Chocolate Coconut Ganache Tart
Prep
30min
Total
30min
Servings
12
Ingredients
14
Level
Intermediate
Prep
30min
Total
30min
Servings
12
Ingredients
14
Level
Intermediate
Recipe by:Emily von Eux
Hazelnut Chocolate Coconut Ganache Tart
Prep:30minTotal:30minServes:12
Ingredients
Crust
Baobab Drizzle (optional)
Directions
Crust
  1. 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.
  2. 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
  1. Blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up.
  2. Pour over your crust and leave in the fridge overnight.
Baobab drizzle (if you want to)
  1. Melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture.
  2. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!
Ingredients
Crust
Baobab Drizzle (optional)
Directions
Crust
  1. 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.
  2. 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
  1. Blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up.
  2. Pour over your crust and leave in the fridge overnight.
Baobab drizzle (if you want to)
  1. Melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture.
  2. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!
Directions
Crust
  1. 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.
  2. 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
  1. Blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up.
  2. Pour over your crust and leave in the fridge overnight.
Baobab drizzle (if you want to)
  1. Melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture.
  2. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!
Notes

hazelnut-coconut-chocolate-ganache-tart