This tart is surprisingly simple to make and has been a big hit with dessert lovers of all types. Adding coffee to chocolate really brings out the flavours of the chocolate, making it rich and smooth. This is the perfect dessert to make when you only have an hour and want to impress all chocolate fans.

Serves 8+
1 cup buckwheat flour
1/2 cup desiccated coconut
1/2 cup almond meal
1/3 cup coconut oil, melted
1/2 teaspoon vanilla powder (Liquid vanilla extract would also work just as well)
2 tbls cacao or unprocessed/natural cocoa powder
1/3 cup honey, rice malt syrup or similar (you need quite a thick sweetener, unlike maple syrup)

2/3 cup hot water
1 tsp coffee
3/4 dark chocolate, roughly chopped and melted
2/3 coconut oil, melted (OR 1/3 cup coconut butter, melted + 1/3 cup coconut oil, melted)
2 tsp sea salt

Pre-heat oven to 180ºC (356ºF)

Combine your crust ingredients and mix together. Press firmly into a non-stick or pre-oiled tart pan with a loose bottom – like this! Bake for 7-10 minutes. You want the outside to brown, but still be soft to touch. The base will harden slightly when cooled.

Whilst the crust is cooking, combine your hot water and coffee and let sit for 5 minutes. You can used strained ground coffee beans or instant coffee. Combine the coconut butter/oil, salt and coffee in a bowl and stir until combined. Then fold the chocolate through. Once combined, pour the filling into the crust and refrigerate for at least 1 hour. You can either eat chilled straight from the fridge or leave to soften for 30mins