Vegan Chocolate Tart with Hazelnut Crumb

Serves 6

INGREDIENTS:

1 cup hazelnut flour (can sub ground hazelnuts)

300g oats

5 tbsp coconut oil, melted

4 tbsp maple syrup

Filling:
400ml tin of coconut milk

150g 70% vegan dark chocolate

80ml maple syrup

70g hazelnut butter

1 tsp vanilla extract

pinch of sea salt

METHOD:

1. Preheat the oven to 180oC. Lightly brush a 9-inch tart tin with vegetable oil, and set aside.

2. Combine the crust ingredients together in a food processor until well combined. The mixture should be sticky when you press it between your fingers.Transfer the
dough to the tart pan. Using your fingers, press the dough down evenly to cover the pan.

3. Bake in the preheated oven for for 15-17 minutes until golden brown, then remove and let cool completely.

4. Add the filling ingredients together in a pot on medium heat and mix until the chocolate begins to melt. (Make sure to mix often so the chocolate doesn’t burn!)
Mix until combined, then pour the mixture into the tart pan.

5. Place the tart in the fridge for 2-3 hours until the filling is set, then top with chopped hazelnuts and serve.