Double Chocolate Pecan Tart
Ingredients
Crust
- 1 1/2 cups oats
- 3 heaped tbsp cacao powder
- 2 tbsp maple syrup
- 2 tbsp coconut oil
Pie filling
- 4 tbsp almond or cashew butter
- 4 tbsp cacao powder
- 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 tbsp coconut oil- melted
- non dairy milk- as needed
Topping
- 250 g pecans
- Tbsp coconut sugar or maple syrup
- 1/2 tsp cinnamon
Instructions
- In a food processor, combine the ingredients for the crust and blitz until well combined and sticky. Press the mixture into a lightly greased loose bottom tart tin (I use a 20cm tin).
- For the filling, mix together the nut butter, maple syrup, cinnamon and cacao powder. Gradually drizzle in a little non-dairy milk at a time whislt mixing until you've achieved a whipped, creamy consistency. Stir through the melted coconut oil and spread the filling over the base.
- Layer the pecans on top of the tart to desorate and sprikle with cinnamon and coconut sugar. Pop this into the fridge for 4 hours or over night to set.