Flourless and totally delicious tart naturally flavoured with Canadian maple syrup
To make the hazelnut base, blend the hazelnuts into a fine texture, then add the coconut oil, 3 tbsp of maple syrup and salt. Bring together to form a spreadable consistency.
Spread this mixture into the base of a round springform tin and leave to chill in the refrigerator overnight.
In a food processor, blend the dates and 2 tbsp of maple syrup into a smooth paste and add the avocado flesh. Pulse until smooth.
Pour the blender contents into a bowl and stir in the cocoa powder and goji berries. Combine together well.
Remove the set hazelnut base from the refrigerator and spoon and spread over the date and avocado mix. Smooth and level out using a palette knife and leave to refrigerate overnight to fully set.
Dress with the raspberries and edible flowers. Slice using a warmed knife when ready to serve.
TIP: Prepare the tart in advance to take the stress out of entertaining and store covered in the fridge.