It is 100 percent COOL to just have a recipe be mostly coconut cream, coconut sugar and some hazelnuts. Rich, alluring and elegant. So does this ganache tart secretly pack 50 percent of your RDI for iron or something? Probably not. And that is OK. It tastes damn good and certainly isn’t gonna hurt your bod. At the very least, it will be good for your soul. This is still a raw vegan tart that is made with mostly whole foods. That is a big ole win in my books. Please: enjoy! Oh, and P.S. the crust recipe can be used to make some delicious cookies if you have leftovers. —EvE
SERVE 8 TO 12; MAKES ONE 9-INCH (23-CM) TART
CRUST
¾ cup (60 g) rolled oats
¾ cup (57 g) shredded coconut
½ cup (55 g) hazelnuts
½ cup (95 g) coconut sugar
1 tbsp (14 g) coconut oil
GANACHE
1 (13½-oz [400-ml]) can full-fat coconut milk
¼ cup (47 g) coconut sugar
1 tsp vanilla powder
¼ tsp sea salt
¼ cup (27 g) cacao powder
¼ cup (30 g) hazelnuts
2 tbsp (28 g) coconut oil
3 tbsp (45 ml) melted cacao butter
BAOBAB DRIZZLE (OPTIONAL)
3 tbsp (42 g) coconut oil
2 tbsp (14 g) baobab powder
2 tbsp (30 ml) maple syrup
Chopped hazelnuts, for garnish
FOR THE CRUST
Grind the oats, coconut, hazelnuts and sugar into flour in a high-powered blender or food processor. Add the coconut oil and blend until you have a crumbly dough that holds its shape when pressed between two fingers. Press it into the bottom of a lined springform pan (I used a 6-inch [15-cm]). Leave it in the fridge.
FOR THE GANACHE
Blend everything until smooth and delicious! It will be very liquidy at this point, but not to worry: it hardens up. Pour this over your crust and leave it in the fridge overnight.
FOR THE BAOBAB DRIZZLE
If you wanna make this optional drizzle, melt the coconut oil in a small pot and whisk in the other ingredients. After a moment it will become a lovely caramel mixture. Drizzle this over your cake and decorate with some chopped hazelnuts. Slice and enjoy!