Cocoa Haze Tart

Ingredients

For Crust:

• 1 11oz bag of Dark Chocolate Granola
• 2 oz Chocolate Hazelnut butter
• 2oz Vegan Butter or coconut oil, plus a little extra for the pan
• Sea salt
• 10" non stick fluted tart pan with removable bottom

For Ganache:

• 2 2.82oz bars Dark Chocolate
• 1 cup Coconut Cream
• 1/4 tsp sea salt
• 1 cup chopped, toasted hazelnuts to garnish

Instructions

For Crust:

1. Grind the granola to a fine crumb in a food processor.
2. Transfer to a bowl and add the melted vegan butter and the hazelnut butter
3. Add a pinch of sea salt
4. Mix until fully combined and holds together if you make a little ball.
5. Press into tart pan to make an even crust, going all the way to the top edge of the pan
6. Chill for 20 minutes
7. Bake at 325 degrees for 10 minutes to set the crust. Cool fully and transfer to freezer.
8. Temper 2 pints of Cocoa Haze SorBabes and fill the tart with about 1 1/2 pint, spreading into an even layer. Freeze again.

For Ganache:

1. Melt the chocolate in a heat proof bowl over a double boiler, or in the microwave, stirring every 30 seconds until smooth.
2. 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.
3. Let cool at room temp about 2 hours.
4. When cool, pour over the Cocoa Haze SorBabes layer and spread out evenly. Top with Chopped toasted hazelnuts. Freeze to set.
5. Before serving, let temper for about 10 minutes at room temp, while you garnish with your favorite berries and other fruit. Slice using a knife dipped in hot water and enjoy.