For this recipe you will need:
150g of hazelnuts
4 tablespoons of coconut oil
300g of ground almonds (I used 250 of ground almonds and 50g of buckwheat flour)
14 dates pitted
1 avocado pitted
4 tablespoons of raw cacao power (6 of coco powder)
4 tablespoons of honey
Put the oven to 160 degrees celsius and roast the hazelnuts in a tin for ten minutes.
In the meantime, make the base. Put the coconut oil, ground almonds and dates into a food processer until it forms a sticky mixture.
Now press the mixture into a muffin tin so that it forms little cups.
Put this in the oven for about 13 minutes or until it is golden brown. Mine looked like this:
While the bases are in the oven, put the cooled hazelnuts into a food processor and whiz until it forms a nut butter. Be patient with this, the hazelnuts will go into a powder first but keep going and scraping down the sides.
Looks lovely doesn't it
Now add the avocado, honey and cocoa powder and whiz until all the avocado has gone and you have a nice creamy mixture.
Wait until the tarts are completely cool (you may need to go and distract yourself so you don't stand and eat the majority of the chocolate filling like I did) before adding the mixture on the base!
Hope you enjoy!