Ingredients:

• 75 grams coconut oil
• 55 grams maple syrup
• 75 grams ground flaxseeds
• 185 grams ground almonds
• 15 grams cacao powder
• 15 grams Pukka Ginger Joy Organic Herbal Latte
• 80 grams olive oil
• 500 grams dark chocolate 70%
• 200ml almond milk

Method:

For the pastry

1. Melt the coconut oil and maple syrup in a small pan over a very low heat. Add the dry ingredients and mix thoroughly.
2. Press into a 20 cm tart case (grease with a little extra coconut oil), and freeze until solid.

For the filling

1. Melt chocolate slowly in a bain marie, remove and allow to cool slightly.
2. Beat in the almond milk and olive oil until smooth. Pour this mixture over the frozen pastry base and chill the tart in the fridge.
3. Serve with cashew cream.