STEP 1: INGREDIENTS

For the crust

• 80 g shelled hazelnuts
• 60 g tigernut flour
• 30 g of raw cocoa butter (or coconut oil) , melted
• 1.5 tbsp maple syrup or yacon syrup (low GI)
• 1 pinch of sea salt
• Optional: 1 heaped tbsp of Sol Semilla Raw Cacao Nibs

For the ganache

• 180 g liquid vegetable cream
• A sachet (120 g) of raw cocoa paste Soil Seed
• 40 g hazelnut puree
• 50 g maple syrup or yacon syrup (low IG)
• 1 small teaspoon of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.)
• 1 nice pinch of fleur de sel

STEP 2: RECIPE

Prepare the ganache

Grate the dough into very fine shavings and place it in a deep dish. Boil the cream, pour over the dough, covering it well, wait 2 minutes and mix vigorously with the hazelnut puree, syrup, spices and salt. Pour onto the tart base and leave to set for at least 4 hours in the refrigerator.

For the crust

Grind the hazelnuts into a coarse powder, then add the flour. Pour the raw cocoa butter melted maple syrup and salt, mix well to obtain a smooth paste. Add the raw cacao nibs if desired. Pour into a pie dish about 20 cm in diameter, or a square dish about 15 cm on each side, lined with baking paper and press down well with the palm of your hand. Reserve in the refrigerator.

Unmold and cut into bars or slices, consume within 48 hours.