What you do
For the pastry
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Melt the coconut oil and maple syrup in a small pan over a very low heat. Add the dry ingredients and mix thoroughly.
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Press into a 20 cm tart case (grease with a little extra coconut oil), and freeze until solid.
For the filling
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Melt chocolate slowly in a bain marie, remove and allow to cool slightly.
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Beat in the almond milk and olive oil until smooth. Pour this mixture over the frozen pastry base and chill the tart in the fridge.
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Serve with cashew cream.