This recipe is inspired by the tart from Meet (they have a location on Main and one in Gastown). It's a vegan comfort food establishment that incidentally serves up a killer double bacon double cheese burger. The sweet, dense, crumbly and creamy chocolate coconut ganache tart is a must for me every time I drop in. They drizzle it in some kinda white sugary magic and top it with slivered almonds. #HEAVEN. I decided to make my own version because I was craving a rich chocolate cream cake type scenario. I think I succeeded. And I added some hazelnuts because why not.
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[ serves 8-16 ]
Crust:
3/4 cup rolled oats
3/4 cup shredded coconut
1/2 cup hazelnuts
1/2 cup coconut sugar
1 tablespoon coconut oil
Ganache:
1 can full fat coconut milk
1/4 cup coconut sugar
1 teaspoon vanilla powder
1/4 teaspoon sea salt
1/4 cup cacao powder
1/4 cup hazelnuts
2 tablespoons coconut oil
3 tablespoons melted cacao butter
Baobab drizzle (optional):
3 tablespoons coconut oil
2 tablespoons baobab powder
2 tablespoons maple syrup
To make the crust: grind the oats, coconut, hazelnuts and sugar into flour in a high powered blender (I prefer the Blendtec twister jar attachment for jobs like this) or food processor. Add the coconut oil and blend until you have a crumbly dough that holds its shape when pressed between two fingers. Press into the bottom of a lined springform pan (I used a 6"). Leave in the fridge.
To make the ganache: blend everything until smooth and delicious! It will be very liquidy at this point but not to worry: it hardens up. Pour over your crust and leave in the fridge overnight.
If you wanna make the baobab drizzle: melt the coconut oil in a small pot and whisk in the other ingredients; after a moment it will become a lovely caramel mixture. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!