Blueberry ganache tart

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.