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Chocolate Hazelnut Tart

Kendra Benson
  • 65 minutes
  • Serves 4

INGREDIENTS

4

Foil or Foil-Lined Muffin Cups

3/4 cup

Fine Hazelnut Flour (I prefer Bob's Red Mill)

2 tsp

Natural Cocoa Powder

3 tbsp

Coconut Oil (melted)

1 tbsp

Pure Maple Syrup

1/8 tsp

Sea Salt

3 tbsp

Coconut Oil

3 tbsp

Full-Fat Coconut Milk

3 tbsp

Maple Syrup

6 tbsp

Cocoa Powder (I use half Natural, half Black Onyx)

1/2 tsp

Pure Vanilla Extract