Prep Time: 15 mins

Cooking Time: 20 mins

Chilling Time: 3 Hours

Creates: 12 servings

Ingredients:

• 1 cup coconut milk
• 1 ½ Tbsp cacao butter, chopped
• ½ cup raw (preferably local) honey or maple syrup
• 2 tsp organic brewed coffee
• 1 vanilla bean, split with the seeds scraped
• ½ tsp Himalayan sea salt
• 12 oz unsweetened chocolate, chopped
• 3 Tbsp raw hazelnuts

Directions:

1. Place coconut milk in a saucepan over medium heat for 5 mins. Stir in the cacao butter, honey, coffee, and vanilla bean pods and seeds.
2. Cook 20 mins, remove vanilla pod and stir in salt.
3. Place chocolate in a big bowl. Pour coconut milk mixture over it, whisk the ganache until smooth. Let sit at room temp for 40 mins.
4. Preheat oven to 350°F
5. Place hazelnuts in oven on a cookie sheet for 15 mins to toast. Wrap the nuts in a towel and steam for 1 min in order to loosen skins. Vigorously rub the towel between your hands to remove skins. Coarsely chop the skinned nuts.
6. Pour ganache into a 14”X2.5” rectangular (or 9” round) tart mold with a removable bottom. Sprinkle in the chopped hazelnuts. Place in fridge to chill for 2 hrs at room temp, or until set.
7. Let tart sit for 15 mins at room temp. Slide a knife around the edges to free tart before serving.