No-Bake Blueberry Chocolate Hazelnut Tart
Ingredients
Crust
- 2 cups hazelnuts, ground
- 1/3 cup unsweetened cocoa powder
- 1/2 cup coconut oil, melted
- 3 tbsp maple syrup
- Pinch of sea salt
Filling
- 300g dark chocolate, chopped
- 1 1/4 cup coconut milk
- 2 tsp instant coffee
Preparation
In a mixing bowl, combine all crust ingredients and stir together.
Press the mixture evenly into a 22cm tart pan with a removable bottom.
Place it in the fridge while preparing the filling.
In a saucepan over low heat, warm the coconut milk with coffee until small bubbles begin to form.
Remove from heat and whisk in the coffee powder if not already mixed.
Add in the chopped dark chocolate and allow the mixture to sit untouched for two minutes, then whisk until smooth.
Pour the filling into the prepared crust.
Place the tart in the fridge for about 2 hours.
Slice and enjoy!
