Raw Salted Choc-Hazelnut Tart

This is a beautiful recipe from our cookbook 'Fare To Remember'. With over 55 recipes of sweet and savoury dishes made gluten free, refined sugar free and free from any nasty preservatives.The eBook is also a pictorial journey through my Bayside suburbs of Melbourne, Australia. Come over and have a look. Please pin this picture if you like it. This recipe is simply delicious and I'd love to have a hoard of people eating it across the world! tart domination. ;)Base1 1/2 cups fine hazelnut meal*5 medjool dates (or 8 regular dates soaked in hot water)1/4 cup raw cacao powder1/4 cup coconut oil, melted2 tbs pure maple syrupFilling1/3 cup coconut oil1 cup full-fat coconut milk ½ cup maple syrup1/3 cup raw cacao powder 1 tsp vanilla bean paste ½ tsp sea saltBase:Add all crust ingredients into a medium mixing bowl and stir until combined and it begins to come together. Press mixture into the bottom and sides of your tart tin (example on page 67). Place in the freezer while you prepare the filling.Filling:Heat coconut oil, coconut milk, and maple syrup in a small bowl over a saucepan of simmering water until just melted and smooth. Remove from heat and whisk in the cacao powder until smooth and glossy then add the vanilla bean paste. Sprinkle with sea salt and stir through.Pour the filling mixture into the tart crusts and refrigerate until the mixture has set. 2 hours will be fine.Garnish with cherries*You can make your own hazelnut meal by processing raw hazelnuts in your food processor.