Chocolate cherry tart by @hazel_and_cacao 🍒🍫
½ cup oats ( gluten-free if necessary or swap with quinoa flakes)
1 cup blanched almond meal
½ cup cacao powder
2 TBSP neutral oil ( eg avocado or macadamia)
2 TBSP maple syrup
2 cups coconut cream
200 g dark chocolate
⅓ cup maple syrup
½ cup almond butter
½ cup fresh or frozen pitted cherries
coconut whipped cream
3-4 tsp black cherry jam
a handful of fresh cherries
For the crust: whiz the oats in a blender or food processor until they become a flour.
Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased round tart tin
Bake the crust for 12 – 15 minutes at 180 C
Remove from the oven and allow to cool
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture.
Pour over crust and place in the fridge or freezer to set for a few hours.
For the coconut cream: Place a 400g can of coconut cream in the fridge for a few hours or overnight. Scoop out the cream ( not the water) and place in a bowl, with a hand mixer mix until the cream becomes whipped and fluffy.
Dollop coconut cream on top of the tart, swirl through some cherry jam and top with fresh cherries.
Slice and enjoy! Keeps well in the fridge for 1 week.