Chocolate Tart...

Chocolate Tart:

Crust:

• 1 cup rolled oats
• 1 cup almond meal
• 1/4 cup cacao powder
• 1/2 cup unsweetened desiccated coconut
• 1/3 cup coconut sugar
• 1/2 tsp baking powder
• 2 tbs agave syrup
• 1/4 cup oil of preference(coconut, sunflower)
• 3 tbs water

Process rolled oats to a fine flour.

Add almond meal, cacao, desiccated coconut, coconut sugar, baking powder and process until combined.

Add agave, oil, water and process untill it forms a dough. (you might need extra water so it forms a dough)

Freeze dough for 30mins.

Pre-heat oven 160°C fan forced.

Once dough is hardened roll out until 0.5 cm thick.

Cover a large creased tart tin. Patch up any holes with remaining dough.

Bind Bake tart for 10-15 mins.

Remove beads or rice and bake for another 10-15min. Tart should be golden brown.

Allow tart to cool.

Chocolate Filling:

• 200g good quality dark chocolate 
• 1 cup fresh dates, pitted
• 1 tsp coconut oil, melted
• 1/2 tsp salt
• 1/2- 1 tsp granulated coffee (optional)
• 1/2 cup water, warmed ( add more water if needed

On a double boiler melt chocolate.

Once chocolate is melted add dates, coconut oil, salt, coffee and stir.

In a processer process dates and chocolate mix.

Slowly add water and process until thick and smooth.

Pour chocolate filling over cooled tart crust and refrigerate until set.

Enjoy

Ballerina Bites. xx