Cacao and hazelnut tart with coconut flour crust

21 December 2017 by
First published: 27 December 2017

Cacao and hazelnut tart with coconut flour crust

This cacao and hazelnut tart with coconut flour crust recipe by Lucy Bee is amazingly tasty and full of healthy ingredients.


For the coconut flour pie crust:

120ml Lucy Bee Coconut Oil, melted

2 eggs

A pinch of Lucy Bee Himalayan Salt

2-3 tbsp honey

175g Lucy Bee Coconut Flour

For the cacao and hazelnut filling:

100g hazelnuts

1 tbsp Lucy Bee Coconut Oil

4 dates

120ml almond milk

40g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate

120g Lucy Bee Creamed Coconut

510ml water


Preheat the oven to 180C/350F/gas mark 4.

For the crust:

Add the Lucy Bee Coconut Oil, eggs, Lucy Bee Himalayan Salt and honey to a bowl and mix together, with a fork.

Sieve the coconut flour into the mixture and stir together until you’re left with a golden, crumbly but moist dough.

Roll the dough into a ball then push this down into a 9” pie dish, use a fork to prick the dough all over.

Place a sheet of baking paper over the crust and add ceramic beads or something equivalent to blind bake for around 10 minutes, then remove the baking sheet and ceramic beads from the top of the crust and cook for around 5 minutes until golden – regularly check to make sure it isn’t burning.

For the filling:

Place the hazelnuts, Lucy Bee Coconut Oil, dates, almond milk and Lucy Bee Cacao Powder/Drinking Chocolate into a blender and blitz together. Set the chocolate mixture aside.

Blitz together the Lucy Bee Creamed Coconut and water, to make coconut milk. Gently warm this in a saucepan, then add the chocolate mixture and stir until it melts and combines with the coconut milk and makes a thicker, chocolatey mixture. If you’re having difficulty thickening the mixture, try adding a teaspoon of coconut flour to some water, making a paste and add this to the chocolate sauce.

After the chocolate sauce has thickened, sweeten to taste, if required.

Push the mixture through a sieve with a wooden spoon so you are left with a smooth chocolate filling.

Pour the chocolate mixture over the pie crust and place in the fridge or freezer to solidify.

To serve, add some roughly blitzed hazelnuts sprinkled over.

Gluten free, lactose free, dairy free, vegetarian

For more…

Check out our Ultimate guide to nutrition and this yummy peanut butter and popcorn cookies recipe.

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