A gluten-free flaky crust filled with a smooth and rich blood orange infused dark chocolate ganache.
Preheat oven to 350F. Grease a 9-inch tart pan with coconut oil and set aside.
FOR THE CRUST: Add oats and hazelnuts into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 10-15 minutes and then transfer to a cooling rack.
FOR THE GANACHE: Heat coconut milk, coconut oil, and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add the chocolate. Stir until chocolate has completely melted. Add freshly squeezed blood orange juice/zest and combine well. Pour chocolate ganache into the crust.
Refrigerate for about 2-3 hours until it has set.
Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to two days.