CHOCOLATE WHISKY TART

SERVES 8

FOR THE BASE

• 100g desiccated coconut, toasted • 1 tsp ground cinnamon • ½ tsp ground cloves • 50g walnuts, toasted and

finely chopped • pinch of Himalayan salt • ½ cup coconut oil, melted

FOR THE FILLING

• 250g 80% chocolate, chopped • 50g butter, at room temperature • 2 tbsp coconut oil • ¾ cup double cream • 2 tbsp whisky • raspberries, to garnish

1. For the base: Place all the ingredients in a bowl and stir to combine. Press the mixture into a 22cm round loose-bottomed tart tin. Refrigerate it to set it.

2. For the filling: Heat the chocolate, butter, coconut oil and cream in small pot over a low heat until all the ingredients have melted. Stir well to combine, add the whisky and stir well again. Pour the mixture into the prepared tart base. Return it to the fridge and chill it until it has set. Remove it from the fridge 30 minutes before serving

3. To serve: Serve the tart sliced, garnished with raspberries.