Salted chocolate tart

Things you'll need: 9 inch loose bottom tart tin, food processor or high speed blender 

 

Base ingredients:

1/2 cup Desiccated coconut 

1 cup Oat flour (oats blitzed in a food processor until they reach a floury consistency)

2 tsp Cacao Powder

3 Tbsp Coconut oil

2 Tbsp Pure maple syrup 

1 tsp Vanilla extract 

Small pinch of salt  

Method:

Add all of the base ingredients to a food processor and mix for a few minutes until everything is combined and sticky to the touch.

Very lightly grease the tart case with a little coconut oil then press the mixture into the bottom and up the sides of the tin until it's evenly distributed and there are no gaps. Pop it into the fridge while you make the filling.

 

Filling ingredients:

4 Tbsp Coconut oil

1 Can of coconut milk (use set part only, you can save and add the water to a smoothie)

4 Tbsp Maple Syrup

6 Tbsp Cacao Powder 

1 tsp Vanilla extract 

A small pinch of good quality sea salt flakes or Himalayan salt

 

Method: 

Gently heat the coconut oil, coconut milk, vanilla, and maple syrup in a small saucepan over a low heat until the coconut oil is only just melted and the mixture is smooth. (Do not let the mixture come to a simmer or boil). Immediately remove from heat and whisk in the cacao powder and salt until smooth.

Pour the filling into the prepared base and leave to set in the fridge for a few hours or overnight.

Decorate with fresh berries, starting from the outside working in towards the center.

Once it's fully set, to remove the tart from the tin, sit the tin on top of a can or jar and apply a gentle bit of pressure to help the outer ring come away. Leave the tin base on and transfer to a serving plate.

Serve in modest portions, this is beautifully rich, a little goes a very long way...and people can always come back for seconds. 

Keep in the fridge for 4-5 days.