Chocolate Hazelnut Tart

Ingredients
Supplies

• 4 Foil or Foil-Lined Muffin Cups

Crust

• 3/4 cups Fine Hazelnut Flour I prefer Bob's Red Mill
• 2 tsp Natural Cocoa Powder
• 3 Tbsp Coconut Oil melted
• 1 Tbsp Pure Maple Syrup
• 1/8 tsp Sea Salt

Filling

• 3 Tbsp Coconut Oil
• 3 Tbsp Full-Fat Coconut Milk
• 3 Tbsp Maple Syrup
• 6 Tbsp Cocoa Powder I use half Natural, half Black Onyx
• 1/2 tsp Pure Vanilla Extract

Instructions
Prepare Tart Molds (if you do not already have mini tart pans):

• Use foil or foil-lined muffin cups (paper cups are too flimsy), place a regular-mouth mason jar top-down in the center of the muffin liner and press down until the liner is widened.

Crust

• In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
• Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
• Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.

Filling

• Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
• Remove from heat and whisk in the cocoa powder until smooth and glossy.
• Whisk in the vanilla just until combined.
• Option 1: Pour the filling mixture evenly between the 4 prepared tart crusts.
• Place tarts in the refrigerator to chill for at least 1 hour or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced.
• Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.

​Recipe and Photo from Our Paleo Life