Black Berry Coffee Tart
- 1 cup of almonds
- 1 cup hazelnuts
- 2 tbs of coconut oil
- 3-4 majuro dates pitted and chopped
- 450g of vegan dark chocolate melted
- 4tbs cacao powder
- 1 punets of blueberries
- 2tbs of maple syrup
- 1tbs of vanilla bean paste
- 2tbs coconut oil
- 1 shot of fresh brewed coffee I use Maleny coffees season Guatemala blend for a more chocolate flavour.
Soak nuts for 1 hour in filtered water then drain and Place all ingredients in a blender and process until you can form a nice compact ball in your hand with the dough. Line your tart tin with coconut oil and place your base mix in and spread out evenly in your tray press down firm and place in freezer.
Melt your dark chocolate first while you are getting that ready blend your blueberries into a paste and add to your melted chocolate, then add in the coffee, cocoa, maple syrup, vanilla, coconut oil and combined. Pull out your tart tin from the freezer and pour your chocolate mixture in level your mixture out and place back in the freezer to set. When your tart has set pull out and push the sides of the tin out carefully so you see the sides break away go all the way around to loosen it up. Now you should be able to push your tart out and top with your favourite toppings cut and serve enjoy