1 1/2 cups Almond meal

1 1/2 cups Hazelnut meal

1/3 cup Rice flour

1/4 cup Cacao

1/2 cup Coconut oil, melted

1/3 cup Maple syrup

1/2 tsp Salt

300g Dark chocolate

1 1/4 cups Coconut cream

1/2 tsp Olsson’s sea blossom flake salt


1. Preheat the oven to 180C. Grease and line a 23cm tart tin and set aside.


2. In a bowl, combine almond meal, hazelnut meal, rice flour, cacao and salt. Melt the coconut oil in a small saucepan or in the microwave then add to the dry ingredients, along with the maple syrup. Stir to combine.


3. Press the nut mixture into the base of the tart tin and up the sides. Bake the tart shell in the oven for 10 to 20 minutes until golden.


4. Add the dark chocolate to a glass bowl and place on top of a saucepan filled one third full with water. Place the saucepan over low heat.


5. The mixing bowl should fit over the pan so that the outer edge of the bowl touches the upper edges of the saucepan, to create a seal and trap the steam within the saucepan.


6. As the chocolate melts, stir with a heat-safe rubber spatula or wooden spoon until all the chocolate is melted.


7. Remove chocolate from the heat and add the coconut cream. Pour the chocolate mixture into the base of the tart tin. Then sprinkle with salt flakes and decorate with small Easter eggs (OR . Allow to set in the fridge