✅ 2 1/4 cup plain flour⁣
✅ 3/4 cup almond meal ⁣
✅ 1 tsp salt ⁣
✅ 1/2 cup  organic coconut oil, melted⁣
✅ 2 tablespoons maple syrup ⁣
✅ 2 tablespoons water ⁣


✅ 1 1/2 cups dark choc chips ⁣
✅ 2 tablespoons  organic coconut oil, melted ⁣
✅ 300ml coconut cream⁣
✅ 1/4 cup hazelnut butter⁣
✅ 2 tablespoons maple syrup⁣
✅ pinch of salt ⁣

✅ Toasted hazelnuts for decoration ⁣
Optional: choc fudge sauce for drizzling ⁣


1. Preheat the oven to 175 degrees C/ 350 degrees F. Spray a large tart shell with non-stock spray.⁣

2. Make the TART BASE: In a large bowl, combine the flour, almond meal and salt. Stir in the melted coconut oil, maple syrup and water until dough forms. ⁣

3. Transfer the tart pastry into the tart shell. Bake for 13-15 mins until golden Remove from the oven and place in then freezer to cool.⁣

4. Make the CHOC HAZELNUT GANACHE: In large bowl, melt the chocolate in bursts in the microwave. Stir in the remaining ingredients until smooth and silky, then pour it into the tart shell. ⁣

5. Sprinkle with hazelnuts for decoration and place in the fridge to set for 1 hour. ⁣

Storage tips: in an airtight container in the fridge for 1 week or frozen for months ⁣

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