This recipe is supposed to be low sugar, but works just as well with adding melted chocolate pieces for a sweeter treat. This was the first recipe I ever tried using coconut oil and I was pleasantly surprised by the subtle and slightly sweet taste. The filling mixture will remain solid while cold and start to liquefy when hot, so if you’re making this during the warmer months like I did, it won’t last for long periods of time outside!
- 1 square of store-bough or homemade shortcrust pastry
- 1 cup mixed nuts – I use almonds, walnuts and peanuts, all unsalted
- 2 tablespoons cocoa or raw cacao powder
- 1/2 cup coconut oil
- For a richer tart, add 50g of melted 70-95% dark chocolate (the darker the better)
- 1/2 teaspoon sea salt
- Preheat the oven to 180*C. Blind bake the pastry until golden brown (I used two small rectangle tins, but a single brownie tin would work just as well!). Remove from the oven and allow to cool.
- Melt the coconut oil and mix with the cocoa powder until well combined. Stir in the mixed nuts before pouring the mixture over the pastry.
- Place in the fridge and chill until firm. Sprinkle with sea salt just before serving. Enjoy!