1/2 tin (80ml) coconut cream (refrigerated over night)
100g lucy Bee Coconut Sugar
A squeeze of lemon juice
½ tsp. Lucy Bee Himalayan Salt
FOR THE GANACHE:
200g 80% cocoa dark chocolate, chopped into small pieces
1 x 160ml tin coconut cream (refrigerated overnight)
To serve – chopped hazelnuts or pistachios
FOR THE BiSCUIT BASE:
Blend the hazelnuts, dates, figs, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and Lucy Bee Coconut Oil in a food processor or blender until a crumbly mix is formed.
Empty the contents into the bottom of a 24cm round loose-bottomed tart tin. Press down with a spoon so it is nice and compact and the whole base and sides are covered. Chill in the fridge for at least an hour.
FOR THE FILLING:
Remove the coconut cream from the fridge and pour out any liquid from the tin.
Gently heat the lucy Bee Coconut Sugar in a saucepan, on a low heat.
In a separate saucepan, gently heat your coconut cream.
When the Lucy Bee Coconut Sugar has melted, carefully pour in the warm coconut cream and stir until combined - if there are any hard bits of sugar, try to continue melting or break them down with a spoon as you mix it.
Finally stir in the lemon juice and Lucy Bee Himalayan salt.
Let the caramel cool for about 20 minutes then take your base out of the fridge and smooth the caramel over the nut base. Then put back in the fridge for 30 minutes to 1 hour.
FOR THE GANACHE:
In a small saucepan, gently heat the coconut cream until it is simmering. Once the cream is heated, turn off the heat and pour this over the chocolate pieces. These should melt before stirring together.
Let the ganache cool slightly then pour this over the caramel and place back in the fridge to set, for at least 1 hour. We like to make ours in the morning for a dessert in the evening.
Once the tart is all set. Sprinkle some chopped hazelnuts or pistachios for an added crunch.
TIP: This can be made ahead of time and kept in the fridge.