FOR THE BASE
3 cups blanched almond meal/flour
2 tsp ground cinnamon
2 tbsp raw honey or maple syrup
Pinch of salt
FOR THE FILLING
250g Dark Chocolate, finely chopped.
1 cup coconut cream (1 full can Ayam )
½ cup fruit-sweetened raspberry jam (St Dalfour which is sweetened with dates and is gluten and preservative free)
MAKE THE BASE
- In large bowl mix all dry ingredients. Melt coconut oil and honey. Add wet to dry ingredients and mix well to combine. Press the crust into the bottom and up the sides of a tart pan with a removable bottom. Place crust in the freezer.
MAKE THE FILLING
- Place chocolate in a heat-safe bowl. Bring the coconut milk to a boil in a small saucepan. Pour over the chopped chocolate. Let stand and then stir until all chocolate has melted and you end up with a thick consistency. Stir in raspberry jam and vanilla.
- Remove base from freezer and pour in the filling. Top with chopped hazelnuts.
- Place back in freezer for about 1 hour. Decorate with freeze dried raspberries when you are ready to serve.
If you wanted to make this tart ahead of time you could store it in the freezer for up to 1 or 2 weeks. Just make sure you store it in an airtight container. Remove from freezer and pop into fridge about 1 hour before serving.