Serves 10-12

Crust ingredients

• 2 cups blanched almond flour
• 4 Tbsp cacao powder
• 4 Tbsp coconut oil
• 3-4 Tbsp pure maple syrup
• 1 Tbsp coconut flour
• Pinch of salt

Filling ingredients

• 400ml (1x can) organic coconut cream
• 2x blocks of Loco Love 66% Peruvian Cacao Block
• 1 tsp vanilla powder or seeds of 1 vanilla bean
• 2-3 heaped Tbsp hazelnut butter (if you can’t get hazelnut butter, use organic peanut, macadamia or almond butter)
• Pinch of salt
• Optional: pure maple syrup to taste if you’d like it sweeter

Ganache Piping (optional)

• ¾ block of Loco Love 66% Peruvian Cacao Block
• ½ can (200ml) organic coconut cream

Garnish With;

• A handful of roasted hazelnuts
• 2-3 Loco Love Hazelnut Praline, chopped
• Fresh strawberries and/ or other berries (preferably organic or spray free)

Instructions

1. To Make The Crust: Preheat oven to 170°C. Grease and line a tart tin with baking paper.
2. Stir together crust ingredients in a food processor or a bowl until evenly combined.  Press the crust mixture evenly into the bottom and sides of a 9-inch tart tin.
3. Bake for 15 minutes, or until it begins to feel dry and firm.  Remove from the oven and allow to cool in the tin.
4. To Make The Chocolate Filling: Add the coconut cream, chocolate, hazelnut butter (or  chosen nut butter), vanilla and salt in a small saucepan and heat on low on the stovetop.  Slowly stir together until the chocolate is completely melted and smooth.
5. Remove from the heat. Taste the mixture and add in a touch of maple syrup to taste if desired.
6. Pour the chocolate filling into the baked crust. Refrigerate for a few hours, or until firm.
7. To make the ganache to pipe on top, simply add the chocolate and coconut cream into the same saucepan you’ve just used. Heat on low until completely melted. Pour into a piping bag and chill it in the refrigerator. Once set, you can pipe the top of the tart and sprinkle with roasted hazelnuts, chopped hazelnut praline and serve with fresh strawberries or berries.
8. Slice, serve and enjoy.

Recipe and photography by Jordan Pie

Jordan Pie is a qualified consulting Nutritionist & Gut and Psychology Syndrome Practitioner, cookbook author, health and wellness blogger, freelance food photographer and stylist. Jordan specialises in creating healthy, gut friendly recipes for a range of dietary needs, without sacrificing on taste.

Website http://www.reallifeofpie.com/

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Contact hello@reallifeofpie.com

Purchase Loco Love 66% Peruvian Cacao Block here

Purchase Loco Love Hazelnut Praline here