Dark Chocolate Cherry Tart

with Hazelnut Crust

This decadent chocolate tart is one for celebrations. It’s gluten-free, dairy-free and refined-sugar-free. We hope you will love it as much as we do.

Serves 12-13 Hazelnut Crust

2 cups hazelnuts or other nuts ¼ cup good-quality cocoa or

raw cacao powder ½ cup arrowroot powder ⅔ cup softened coconut oil or

butter ½ cup honey 1 tsp vanilla extract ½ tsp Himalayan pink salt

Filling

250g dark chocolate, roughly

chopped 2 tbsp coconut oil or butter ¼ cup coconut sugar ¼ tsp Himalayan pink salt 1½ cups coconut cream 3 tbsp brewed espresso coffee freeze-dried cherries,

crumbled, to serve fresh cherries, to serve Preheat the oven to 200°C. Grease a 20cm springform tin with coconut oil and line with baking paper.

To make the Hazelnut Crust: Place hazelnuts in a food processor and process until they resemble a coarse flour. Add the rest of the crust ingredients and process until a dough forms. Place the dough in the prepared tin and press down to form a base. Bake for 12-15 minutes or until slightly browned. Allow to cool, then make the filling.

To make the Filling: Place the dark chocolate in a medium-sized heatproof bowl. Add the coconut oil, coconut sugar and salt, and mix a little to combine. In a small saucepan, heat the coconut cream until very hot but not boiling. Pour over the chocolate and tap the bowl on the counter to settle the chocolate. Let this sit for about 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the centre of the bowl. Stir for about 2 minutes (the mixture should be smooth as silk). Add the coffee and stir until combined. Taste and add more salt or sweetener if needed. Pour the filling over the crust, then refrigerate or freeze for about 2 hours to set. Scatter the crumbled freeze-dried cherries over the tart. Serve with fresh cherries.