Here is a very elegant and delicious recipe for a cocoa haze tart. Best of all this sweet treat is actually plant-based! The result will blow you away! Thanks to our friends at Sorbabes for the recipe! 

You’ll need:

For the Crust:

• 1 310 g bag of Dark Chocolate Granola (we used Kind Granola)
• 55 g Chocolate Hazelnut butter (we used Justin’s)
• 55 g Vegan Butter or coconut oil, plus a little extra for the pan(we used Miyokos)
• Sea salt
• 10” non stick fluted tart pan with removable bottom
• Grind the granola to a fine crumb in a food processor.
• Transfer to a bowl and add the melted vegan butter and the   hazelnut butter
• Add a pinch of sea salt
• Mix until fully combined and holds together if you make a little ball.
• Press into tart pan to make an even crust, going all the way to the top edge of the pan
• Chill for 20 minutes
• Bake at 180° C for 10 minutes to set the crust. Cool fully and transfer to freezer.

Fill the Tart:

• Temper 2 pints of Cocoa Haze SorBabes and fill the tart with about 1 ½ pint, spreading into an even layer. Freeze again.

For the Ganache:

• 2 80 g bars Alter Eco Dark Chocolate
• 1 cup Coconut Cream
• ¼ tsp sea salt
• 1 cup chopped, toasted hazelnuts to garnish
• Melt the chocolate in a heat proof bowl over a double boiler, or in the microwave, stirring every 30 seconds until smooth.
• Bring the coconut cream to a simmer and pour over the melted chocolate, add the sea salt, and blend with an immersion hand blender until thick, smooth and emulsified.
• Let cool at room temp about 2 hours.
• When cool, pour over the Cocoa Haze SorBabes layer and spread out evenly. Top with Chopped toasted hazelnuts. Freeze to set. 
• Before serving, let temper for about 10 minutes at room temp, meanwhile garnish hazenuts, your favorite berries, flower and sliced citrus fruit. Slice using a knife dipped in hot water and enjoy.