• For Base

• 1 cup almond meal
• 1/2 cup flax seed meal
• 1/2 cup Loving Earth Desiccated Coconut
• 2 Tbsp Loving Earth Coconut Oil (melted)
• 2 Tbsp Light Agave Syrup
• Pinch sea salt

• For the Ganache

• 200g Loving Earth Dark Chocolate, finely chopped
• 90g Coffee Chocolate, finely chopped
• 1 cup coconut cream
• ¼ cup strong espresso coffee
• ¾ cup Activated Walnuts, roughly chopped

• Step 1 :Preheat oven to 170 degrees C and grease a deep 22cm tart case.
• Step 2 :To make the crust, combine the almond meal, desiccated coconut, flax meal and salt in a food processor and pulse for 30 seconds.
• Step 3 :In 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 4 :Press 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 5 :Remove 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 6 :While 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 7 :Scatter the walnuts into the tart case then pour in the ganache. Spread evenly with a spatula.
• Step 8 :Leave in the freezer to set for an hour (or the fridge for a couple of hours).