Chocolate Hazelnut Tart - Vegan Raw

• 1.5 cups Fine Hazelnut Flour (I prefer Bob's Red Mill)
• 4 tsp Natural Cocoa Powder
• 6 Tbsp Coconut Oil, melted
• 2 Tbsp Pure Maple Syrup
• 1/4 tsp Sea Salt
• 6 Tbsp Coconut Oil
• 6 Tbsp Full-Fat Coconut Milk
• 6 Tbsp Maple Syrup
• 12 Tbsp Cocoa Powder (I use half Natural, half Black Onyx)
• 1 tsp Pure Vanilla Extract

1. Crust:
2. In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
3. Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
4. Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.
5. Filling:
6. Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
7. Remove from heat and whisk in the cocoa powder until smooth and glossy.
8. Whisk in the vanilla just until combined.
9. Option 1: Pour the filling mixture evenly between the 4 prepared tart crusts.
10. Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes.
11. Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.

hazelnut flour, cocoa, coconut oil, maple syrup, salt, coconut oil, milk, maple syrup, cocoa, vanilla

Taken from www.epicurious.com/recipes/member/views/chocolate-hazelnut-tart-vegan-raw-52958391 (may not work)