Chocolate and chestnut tart with walnut crust

INGREDIENTS

• 100 g of oatmeal
• 50 g of spelled flakes or oatmeal
• 80 grams of walnuts
• 6 tablespoons of coconut oil
• 4 tablespoons of maple syrup
• 2 EL Bitter cocoa powder
• 0.5 teaspoon cinnamon
• 0.5 tsp cardamom powder optional
• 0,25 tsp salt

Chocolate chestnut cream

• 350 ml of coconut milk (preferably the solid part)
• 180 g dark chocolate at least 70% cocoa content
• 2 tablespoons of coconut oil
• 60 g chestnuts cooked

topping

• 40 g chestnuts cooked
• 2 pieces of fresh figs
• bitter chocolate

INSTRUCTIONS

1. Preheat the oven to 180 ° C top / bottom heat. Prepare a tart mold (about 25cm Ø) - if not coated, then spread with a little coconut oil and dust with (oatmeal) flour.
2. Melt the coconut oil in a water bath. Add walnuts, oat and spelled flakes to a blender and grind. I like it when the crust is a bit "bite", so I leave it a bit coarser, but that's a matter of taste.
3. Mix the ground ingredients with the coconut oil, cocoa powder, maple syrup and salt until the mass holds together. Ev. Mix in 1-2 tbsp of water.
4. Put the dough into the tart tin and spread evenly to the edge.
5. Bake in the preheated oven for about 15 minutes, until the crust has slightly taken on color. Let cool down.
6. For the fullness of all ingredients (in the coconut milk preferably the firmer part) in a blender or finely mix with a blender. To taste and maybe add 1-2 tablespoons of maple syrup or honey.
7. Empty the liquid mass on the tart bottom. She should not come over the dough.Refrigerate in the fridge for at least 2 hours or overnight.
8. Before serving, decorate with fresh figs, chestnuts and dark chocolate grater.