CBD Chocolate Hazelnut Tart
PREP: 15 min // TOTAL: 1 HR
MAKES FOUR 6-INCH TARTS
Ganache Filling:
1.7oz Vital Leaf Classic Dark chocolate bar, chopped
2.3 oz dark chocolate (70-80% cacao), chopped
½ cup coconut milk, full fat
Tart shell:
1 ¾ cup hazelnuts, toasted and skinned
½ cup raw walnuts
8 medjool dates, halved and pitted
3 tbsp cacao powder
2 tsp coconut oil, melted
1 tsp maple syrup (optional)
1 tsp vanilla
¾ tsp ceylon cinnamon
¼ tsp Maldon sea salt flakes
Directions:
1. Combine 1 ½ cup hazelnuts, walnuts, and dates in a food processor and pulse until nuts are about the size of coffee beans before adding the remaining tart shell ingredients. Pulse until well incorporated. (Mixture should stick together when pinched.)
2. Divide blended mixture between four 6-inch springform tart pans and press mixture into each pan to form even crusts. Allow tart crusts to chill in the refrigerator for 15 minutes before filling.
3. Over a double-boiler, stir finely chopped Vital Leaf Classic Dark CBD Chocolate Bar, 2.3 ounces of fine dark chocolate, and coconut milk until chocolate is just melted.
4. Pour into chilled tart crusts immediately and refrigerate for 4 hours before serving. Gently remove from springform pan and top with remaining toasted hazelnuts and flaked sea salt just before plating. Savor and enjoy!
This recipe is naturally vegan and gluten-free!