Chocolate Hazelnut Tahini Ganache Tarts
Dairy, grain, and gluten free!
Ingredients & Directions
Ingredients
-
For The Crust:
-
1 cupcassava flour
-
1⁄2 cupcocoa powder
-
t tbsptapioca flour
-
1⁄4 cupcoconut sugar (or granulated sweetener of choice)
-
1⁄4 tspfine sea salt
-
1⁄3 cupcoconut oil
-
-
For The Filling:
-
1⁄2 cuphazelnuts
-
2LILY'S Extra Dark Chocolate Style Bars, chopped
-
1⁄3 cupcreamy tahini
-
2-4 tbspsmaple syrup (to taste)
-
1 cupfull-fat coconut milk
-
-
For Whipped Cream:
-
1 canchilled coconut cream (chilled overnight)
-
2 tbspsmaple syrup (optional)
Directions
Equipment Needed
oven
9 inch tart pan
large bowl
stovetop
refrigerator
mixing bowl
1
Preheat oven to 350F. Grease 9 inch tart pan and set aside.
2
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.
3
Bake for 20 minutes, or until firm. Set the crust aside and allow to cool completely before filling.
4
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.
5
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.
6
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.
7
Serve immediately over the ganache tart. Enjoy!
Recipe contributed by moriah.brooke..