CHOCOLATTE AND NUT TART

Yields16 Servings
For the base
 125 g desiccated coconut
 125 g mixture of pecans and blanched almonds
 150 g pitted dates
 Pinch of salt
 50 ml coconut water or water, as needed
For the chocolate filling
 150 g cocoa
 500 ml agave syrup
 200 g coconut oil
1

Line a 20cm round cake tin with a removable base, with clingfilm, laying it as smoothly as possible

2

Put 100g of the coconut into a food processor with the nuts and pulse until you have a fine breadcrumb consistency; add the dates and a pinch of salt and continue to pulse, then add a little coconut water or water, pulsing as you go, until the mixture combines and pulls together; you can add the remaining water if you think the mixture isn’t holding together, but don’t let it become too wet

3

Transfer the mixture into the cake tin and press down lightly with your fingers to spread it over the base, then use the back of a spoon to smooth it out evenly; chill while you make the filling

4

Place the cocoa powder, agave syrup and coconut oil in a blender ; blitz until you have a completely smooth, creamy filling – this may take a few minutes; pour the chocolate filling over the base if the tart, level the top with the back of a spoon and sprinkle over the remaining coconut; place the tart in the fridge to set for at least 3 hours before serving

5

When ready to serve, remove from the tin, run a large knife under the hot tap before slicing the tart and repeat for every slice to ensure you have smooth clean pieces

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