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hazelnut-chocolate-coconut-ganache-tart

Hazelnut Chocolate Coconut Ganache Tart

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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
 

  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.
  3. Blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up.
  4. Pour over your crust and leave in the fridge overnight.
  5. Melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture.
  6. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!