It’s not about removing the good things from your diet in order to stay healthy; it’s about adding as many nutrients as possible, where possible.

Recipe by Sarah Todd



  • 1 ½ cups walnuts
  • 1 ½ cups almonds
  • 2 tablespoons Coconut Oil melted
  • Pinch sea salt
  • 3 tablespoons almond milk
  • 2 tablespoons honey



  • ½ cup hazelnuts, chocolate shards and edible flowers


  1. Preheat oven to 180 degrees. Roast nuts for 3 minutes.
  2. Blend all the Tart Crust ingredients in a food processor until a dense crumb consistency. If too dry add a touch more almond milk. Press mixture evenly into a large spring form tart tin and place in the refrigerator to set whilst making the tart filling.
  3. Place the Filling ingredients in a small saucepan and stir gently over a low heat until combined and thick. Pour into the tart crust and place in the fridge to set for around 4 hours.
  4. Whilst the tart is setting, place the hazelnuts on baking paper and place in the oven on 160 degrees for approx. 15 minutes until skin is crumbling away from hazelnut.
  5. Serve tart with sifted cacao and the roasted hazelnuts scattered on the top. Serves around 8-10 depending on size of slices.