Ingredients for a round 20x4cm tart
120g oats (GF certified if needed)
2 tsp cacao powder
2 tbsp date syrup
50g melted coconut oil
120g fresh blackberries, fresh or frozen *
1 tbsp lemon juice
280g full fat coconut milk
60g pure maple syrup
1 tbsp cornstarch
2 tsp agar-agar
*if using frozen berries, let them thaw before use
160g dark chocolate 70%
180g full fat coconut milk
2 tbsp pure maple syrup
1 tbsp coconut oil
Pinch of salt
Make the base
Preheat the oven to 175C/350F.
Place the almonds, salt and oats into a food processor and blend until finely ground.
Add the date syrup and coconut oil and blend until the mixture resembles to wet sand.
Press the dough firmly into a tart pan with removable bottom.
Poke some holes onto the bottom of the tart base and bake for 10 minutes.
Make the blackberry custard
Add blackberries and lemon juice to a food processor and puree until smooth.
Add the coconut milk and maple syrup and pulse to combine. Pass the mixture through a fine sieve mesh and add to a saucepan. Heat over medium-high heat and bring to a brief boil.
Dissolve cornstarch and agar-agar in 2 tbsp coconut milk and add to the saucepan.
Whisk well and cook until the mixture is completely smooth and starts to thicken.
Pass the mixture through a sieve to remove any lump.
Pour mixture over the cooled tart base and let cool down before placing in the fridge for 1 hour to set.
Make the chocolate ganache
Chop the chocolate and add to a pot with coconut milk, oil and maple syrup over a double boil. Stir until it’s completely smooth.
Pour the ganache over the blackberry layer and refrigerate for 4 hours to set.