Dairy, grain, and gluten free!
Preheat oven to 350F. Grease 9 inch tart pan and set aside.
In a large bowl, stir together cassava flour, cocoa powder, tapioca starch, coconut sugar, and sea salt. Add coconut oil to the crust and cut it into the flour mix with a fork until crumbly and moldable. Pour the crust mixture into the tart pan and press until evenly flattened. Crimp the sides a bit for a pretty finish.
Bake for 20 minutes, or until firm. Set the crust aside and allow to cool completely before filling.
To make the ganache filling, stir coconut milk and maple syrup in a saucepan over medium heat until simmering. Remove from heat and stir in chocolate and tahini until smooth.
Scatter the hazelnuts evenly in the cooled crust, then pour the ganache evenly over the hazelnuts. Use a spatula to smooth the top of the ganache. Place in the fridge for at least an hour to firm.
To make whipped coconut cream, separate the solid coconut cream from the water in the chilled can and place it in a mixing bowl. Using a whisk attachment, beat the coconut cream on medium until the cream becomes light and fluffy, about 3 minutes. Add maple syrup and beat again for 1-2 minutes to incorporate.
Serve immediately over the ganache tart. Enjoy!