This mocha hazelnut tart is a rich and creamy dessert that belongs at the centre of any table. So if you're looking for an indulgent alternative to the Christmas pudding this year, then this tart is for you.
Ingredients, Serves 8 – 10
1 ½ cup hazelnuts
1 cup / 12 medjool dates
1 tbsp Vita Coco coconut oil, room temperature
3 tsp ground coffee
2 x can coconut milk (only use the fat on the top)
¼ cup Vita Coco coconut oil, room temperature
¼ cup cacao butter, melted
¼ cup maple syrup
2 tbsp cacao powder
4 tsp ground coffee
Edible gold glitter
Put the hazelnuts into a food processor, and process until a fine flour forms. Add in the dates, along with the coconut oil and coffee and process again until a dough forms. If the dough is too dry, add in 1-2 tbsp water to bring it together
Press the dough into a spring form tart tin (23cm) to form the crust and then place in the freezer to harden whilst you make the filling
For the filling put all of the ingredients into a blender and blender until smooth. Pour the filling over the crust and place in the fridge for at least 4 hours to set.
Decorate with chocolate shards, coffee beans and a sprinkle of edible glitter.