<p>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.</p>
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
- ¾ cup of Coconut Oil
- 200 g dark chocolate
- 1 cup of honey
- 1 teaspoon vanilla essence
- 2 tablespoons Nature’s Way Super Greens Plus Cacao
- ½ cup hazelnuts, chocolate shards and edible flowers
- Preheat oven to 180 degrees. Roast nuts for 3 minutes.
- 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.
- 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.
- 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.
- Serve tart with sifted cacao and the roasted hazelnuts scattered on the top. Serves around 8-10 depending on size of slices.