A delicious dessert.
For the crust; place oats, coconut, cacao powder, rice malt syrup and vanilla extract and salt into a food processor and pulse briefly.
Add the pitted dates. Pulse for 2 minutes or until finely chopped.
Press evenly into a 20cm long flan tin. Place in the freezer for an hour or until firm.
In a small saucepan over a low heat place the coconut milk and coconut oil.
Remove from heat, add in dark chocolate and allow to sit for 2 minutes before gently mixing together until chocolate is melted.
Add vanilla, cacao powder, rice malt syrup and then pour ganache into the tart.
Place in refrigerator to set for 2-3 hours or until the ganache is firm.
Decorate with blueberries, edible flowers/leaves and toasted coconut.
Exclusive recipe from Australian Blueberries.
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