Paleo Pecan & Chocolate Tart

This may look very professional but it’s so so easy! This is my grain-free take on the all-American (and less healthy) version.

Crust Ingredients

• 130g almonds

• 6 Medjool dates pitted

• 2 TBS unsweetened cocoa powder

• 2 TBS melted coconut butter (or coconut oil)⠀

• Pinch sea salt ⠀

Filling

• 4 tbsp almond or cashew butter⠀(I like to use a slightly salty one here like @pipandnut )

• 4-5 tbsp cacao powder⠀

• 3 tbsp maple syrup⠀

• 1/2 tsp ground cinnamon⠀

• 1 tbsp coconut butter or oil- melted⠀(I use @bionaorganic coconut cuisine)

• 1-2 tbsp non dairy milk⠀

Topping

• 250 g pecans (activated if possible but if not then toast the pecans in the oven at 180c for 5-10 mins then cool)

METHOD ⠀

1. In a food processor, combine the ingredients for the crust and blitz until well combined and sticky but not so over mixed that all the oil comes out the nuts. Press the mixture into a lightly greased loose bottom tart tin and up the sides (I use a 20cm tin). Place in the fridge for one hour. ⠀

2. For the filling, mix together the nut butter, maple syrup, cinnamon and cacao powder and coconut butter or oil using a handheld electric mixer if you have one. ⠀

3. Gradually drizzle in a little non-dairy milk at a time whilst mixing until you've achieved a whipped, creamy consistency. Taste and add some more cacao powder if you like a stronger cacao taste. Mix again if needed. ⠀

4. Spread the filling over the base. Layer the pecans on top of the tart to decorate. Pop this into the fridge for 4 hours or over night to set.⠀