Loving Earth Coffee Ka-pow is for those living life at full throttle, if that rings your bells then you'll go NUTS for this tart... enjoy!
ingredients
For Base
- 1 cup almond meal
- 1/2 cup flax seed meal
- 1/2 cup Loving Earth Desiccated Coconut see product
- 2 Tbsp Loving Earth Coconut Oil (melted) see product
- 2 Tbsp Light Agave Syrup
- Pinch sea salt
For the Ganache
- 200g Loving Earth Dark Chocolate, finely chopped see product
- 90g Coffee Chocolate, finely chopped
- 1 cup coconut cream
- ¼ cup strong espresso coffee
- ¾ cup Activated Walnuts, roughly chopped
method
- Step 1Preheat oven to 170 degrees C and grease a deep 22cm tart case.
- Step 2To make the crust, combine the almond meal, desiccated coconut, flax meal and salt in a food processor and pulse for 30 seconds.
- Step 3In a separate bowl mix together the coconut oil and agave syrup. Pour the wet mixture into the dry and stir until thoroughly combined. If the ‘dough’ doesn’t stick together when you squeeze a ball in your hand, add a smidge more coconut oil until it is wet enough.
- Step 4Press this mixture evenly into the base of the tart case and up the sides. Place tart shell in the oven to bake for 12 mins, or until golden.
- Step 5Remove and cool on a wire rack. The tart shell needs to be fairly cold so you can even let it spend some time in the refrigerator if you are in a hurry.
- Step 6While the tart case is cooling make your ganache. Heat the coconut cream until hot and add it to the bowl with the chopped chocolate. Stir with a wire whisk until the chocolate has completely melted. Pour in the espresso and mix again until well combined.
- Step 7Scatter the walnuts into the tart case then pour in the ganache. Spread evenly with a spatula.
- Step 8Leave in the freezer to set for an hour (or the fridge for a couple of hours).
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