This delicious tart is made using our COCO² – a delicious and nutritious chocolate and coconut spread full of the flavour and goodness of coconut and cocoa. And, instead of cane sugar or artificial additives, it is sweetened with our Rice Malt Syrup. So when you feel like treating yourself but still want a healthier alternative, this is the chocolate spread for you!
So with some COCO² up your sleeve, we hope you enjoy this delicious treat.
For the Almond and Pear Tart we used our recipe for Cinnamon Poached Pears.
Preheat oven to 180ºC. Lightly oil 2 x 10cm tart moulds (ones with a removeable base work well here).
Mix the dry ingredients together in a medium/large bowl until well combined. Break the coconut oil into small pieces and use your fingertips to rub it into the dry ingredients until combined.
Gently heat the Rice Malt Syrup and Coco Quench in a pan until it combines and then pour over the dry ingredients and stir to combine. Place the mixture into the tart cases and use your fingers to press it down until it is evenly lining each mould.
Prick the base of the tarts with a fork a couple of times before baking in the oven for 20 mins or until golden brown. When ready, remove from oven and leave to cool completely.
Once cool, spoon desired amount of COCO² Hazelnut into one case and COCO² Almond into the other and leave to set in the fridge for about 30 mins.
Once firm, scatter the toasted hazelnuts and coconut flakes over the COCO² Hazelnut Tart and place the poached pear on the COCO² Almond Tart before dusting with cinnamon to finish.
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