A naturally sweetened, gluten free, and vegan chocolate hazelnut tart, with a hazelnut cookie base and rich chocolate ganache filling. This elegant tart is surprisingly simple, with a press-in crust - no rolling needed!
Preheat the oven to 180°C (350°F) and lightly grease a 20cm (8 inch) springform pan.
In a large bowl, stir together the hazelnut butter, maple syrup, coconut flour, milk, oil, vanilla, and salt. The mixture will thicken as you stir and form into a ball of dough.
130 grams hazelnut butter, 60 ml maple syrup, 35 grams coconut flour, 2 tablespoons non-dairy milk, 1 tablespoon olive oil, 1 teaspoon vanilla extract, 1/2 teaspoon sea salt
Press the dough into the prepared springform pan, in an even layer, with 3cm (1 inch) high sides.
Poke several holes into the base of the tart with a fork, then bake for 22-25 minutes, or until golden.
Remove the tart shell and cool for 10 minutes before removing the sides of the pan and cooling fully.
To make the ganache, finely chop the chocolate and place into a heatproof bowl. Set aside.
150 grams dark chocolate
Add the coconut milk (the whole can, including water) to a small saucepan. Heat over low medium until simmering. Pour the milk over the chopped chocolate and let it sit for about 30 seconds, then whisk until a smooth, even mixture forms. Whisk in the vanilla and sweeten to taste if desired.
400 ml can full-fat coconut milk, 1/2 teaspoon vanilla extract, Maple syrup to sweeten
Pour the ganache into the tart base, and cool until fully set. This will take at least two hours in the refrigerator. To speed things up, freeze for 30 minutes before refrigerating.
Serve chilled, topped with fruit and coconut whipped cream if desired. This is best eaten the day it's made, but will keep well in the refrigerator for up to three days.