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