RAW CHOCOLATE ALMOND TART

• 1 cup almonds
• ½ cup shredded coconut
• ⅓ cup melted coconut oil
• 1 cup dates, pitted
• Pinch Himalayan salt

Chocolate Filling

• ¼ cup virgin organic coconut oil
• 1 tsp ground cinnamon
• ⅓ cup rice malt syrup
• ½ cup cacao powder
• 1 tbsp tahini
• 2 tbsp shredded coconut, toasted (to serve)

Method
To make the nut crust, soak the almonds for 4 to 6 hours beforehand (optional). Process all the ingredients in a Thermomix on Speed 9 for 10 sec or food processor until well mixed.
Spoon the crust mixture into a paper case-lined 6-hole muffin tray or 20 cm lightly greased fluted tart tin with removable base. Press down firmly using the back of a spoon and place in the freezer.

To make the chocolate filling, melt the coconut oil over a low heat and then turn off the heat. If using a Thermomix, melt coconut 1.00Min / 60Deg / Sp1.
Add the remaining ingredients and whisk until smooth or 20Sec/Sp6
Remove the tart crust/s from the freezer and spoon in the filling. Refrigerate for at least 1 hour.

When ready to serve, remove from the fridge and sprinkle the top with coconut. You can add toppings such as goji berries, walnuts or fresh berries.