I had to share my favourite nourishing dessert recipe in time for the festive season! My friends and family go absolutely go nuts for this one. The rich cacao makes this dessert so divine, perfect to serve with tart fresh berries.
Serves: 8–10
For the crust:
- 1 heaped cup hazelnuts
- ½ cup shredded coconut
- 2 tbsp raw cacao
- ¼ tsp sea salt
- 2 tbsp melted coconut oil
- 10 Medjool dates, pitted and torn
For the filling:
- ½ cup melted coconut oil
- ½ cup raw cacao powder
- ⅓ cup rice malt syrup or maple syrup
- 1 tsp sea salt
To serve:
- Handful of hazelnuts
- Handful of fresh raspberries
Method:
- Place the hazelnuts in a food processor and blitz until they’re finely chopped. Add the shredded coconut, cacao powder and sea salt, melted coconut oil and process again to combine. Add the dates one at a time and process until the mixture comes together.
- Press the crust into a 24cm tart tin using the back of a spoon. Ensure the crust is evenly pressed and spread up the sides of the tin. Place it in the freezer while you prepare the filling.
- To make the chocolate filling, add the remaining melted coconut oil, raw cacao powder, rice malt or maple syrup and sea salt to a mixing bowl and whisk until smooth. Remove crust from freezer. Pour the chocolate filling into the crust evenly and place in the fridge for at least 1 hour to set.
- To serve, decorate the tart with chopped hazelnuts and fresh raspberries.
