1 heaped cup almonds
1/2 cup shredded coconut
2 tbsp raw cacao
1/4 tsp sea salt
10 medjool dates, pitted and torn
2 tbsp melted coconut oil
1/2 cup melted coconut oil
1/2 raw cacao powder
1/3 cup rice malt syrup or maple syrup
1 tbsp finely chopped rosemary, plus extra to decorate
1 tsp sea salt
Place the almonds in a food processor and blitz until finely chopped. Add the shredded coconut, cacao powder and sea salt, melted coconut oil and process again to combine. Add the dates one at a time and process until mixture comes together.
Press the crust into a 24cm tart tin using the back of a spoon. Ensure the crust is evenly pressed and spread up the sides of the tin too. Add to freezer whilst you prepare the filling.
To make the chocolate filling, add remaining melted coconut oil, raw cacao powder, rice malt or maple syrup, chopped rosemary and sea salt to a mixing bowl and whisk until smooth. Remove crust from freezer. Pour the chocolate filling into the crust evenly and place in the fridge for at least 1 hour to set.
To serve, decorate the tart with rosemary sprigs and a pinch of sea salt, if desired.