1 cup almond flour
1/2 cup shredded coconut
2 Tbs raw cacao
1/4 tsp sea salt
1/2 cup dates (soaked in boiling water for 10 mins then drained)
2 Tbs melted coconut oil
1/2 cup melted coconut oil
1/2 raw cacao powder
1/3 cup rice malt syrup or coconut blossom nectar
1 tsp sea salt
Place the almond flour, shredded coconut, cacao powder and sea salt, melted coconut oil and process in food processor or mix by hand until combined. Mash the dates together so they form a date paste of sorts and add to mixture. Use hands to make sure mixture is sticking together and dates are mixed throughout.
Press the crust into a tart tin or circle moulds using the back of a spoon. Ensure the crust is evenly pressed and spread up the sides of the tin too. Add to freezer whilst you prepare the filling.
To make the chocolate filling, add remaining melted coconut oil, raw cacao powder, rice malt or coconut blossom nectar 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 edible flowersand a pinch of sea salt, if desired.
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