Chocolate Tart

Serves 12

For the Crust:

• 220g ground almonds
• 60g cococnut oil (melted)
• 60g honey

For the Filling:

• 300g cooking dark chocolate
• 1 tin full fat coconut milk
• 1tsp vanilla bean paste
• pinch salt (optional for serving)

For the crust:

• Pre heat the oven to 180°c.
• Grease and line a 9inch tin.
• In a large bowl mix together the almonds, melted coconut oil and honey to make a crumbly pastry.
• Press the pastry into the tin, going up the sides and into the grooves. Make sure it is the same thickness all the way around the tin.
• Bake in the oven for 10mins until it start to turn a little golden.
• Leave in the tin to cool.

For the Filling:

• Chop the chocolate into cubes.
• In a bain marie melt down the dark chocolate.
• Warm the coconut milk through and slowly add to the melted chocolate to make a super smooth and creamy filling.
• Stir through the vanilla bean paste
• Pour the silky chocolate mix into the cooled tart tin.
• Place in the fridge to two hours to set.
• Sprinkle the top with a touch of sea salt (optional) and slice to serve.