A delicious dessert. 


  • 1/2 cups (50g) oats

  • 1 1/2 cups (105g) finely shredded coconut

  • 1/3 cup (40g) cacao powder

  • 3 tbsp rice malt syrup

  • 1 tsp vanilla extract

  • 1 cup (180g) pitted medjool dates

  • 3/4 cup (240g) full-fat coconut milk

  • 1/2 cup (67g) coconut oil

  • 100g dark chocolate

  • 1 tsp vanilla extract

  • 1/3 cup (40g) raw cacao powder

  • 1/3 cup (100g) rice malt syrup

  • 1 cup (155g) blueberries

  • edible flowers or leaves

  • 1 tbsp toasted coconut


  • 1.

    For the crust; place oats, coconut, cacao powder, rice malt syrup and vanilla extract and salt into a food processor and pulse briefly.

  • 2.

    Add the pitted dates. Pulse for 2 minutes or until finely chopped.

  • 3.

    Press evenly into a 20cm long flan tin. Place in the freezer for an hour or until firm.

  • 4.

    In a small saucepan over a low heat place the coconut milk and coconut oil.

  • 5.

    Remove from heat, add in dark chocolate and allow to sit for 2 minutes before gently mixing together until chocolate is melted.

  • 6.

    Add vanilla, cacao powder, rice malt syrup and then pour ganache into the tart.

  • 7.

    Place in refrigerator to set for 2-3 hours or until the ganache is firm.

  • 8.

    Decorate with blueberries, edible flowers/leaves and toasted coconut.


Exclusive recipe from Australian Blueberries.

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