Go Back


Course Dessert
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 /9 slices


For the crust

  • 4 cups crushed gluten free cornflakes
  • 1/4 cup butter
  • 1 tablespoon honey
  • 2 tablespoons light brown soft muscovado sugar

For the chocolate filling

  • 1 can full fat chilled coconut milk
  • 300 grams dark chocolate
  • 1/2 cup finely crushed hazelnuts
  • 1/2 teaspoon hazelnut extract


  1. Pre heat oven to 175*C 

  2. In a food processor blend the cornflakes together until they flakes are very fine.

  3. In a bowl add the butter, sugar, and cornflakes mix together and then press down into a tart tin/pan. Make sure all the sides are firmly pressed down.  This may take a few minutes making sure this is all done.  Pop in to oven for 10 mins until browned.

  4. While the crust is baking, make the chocolate filling, In a saucepan on a medium heat, add in the coconut milk (Just the milk part leave out the water, it should be separated if the can has come out of the freezer)

  5. Once the milk has heated up (just before boiling point) take off  the heat and add in the chocolate. Let it rest for 5 mins.  Mix until silky smooth. Then add in the extract and crushed hazelnuts. Once everything is combined and smooth, put a lid on the saucepan and set a side to cool.

  6. Once the crust is out of the oven, allow to cool. I put it in the freezer for 10 mins to completely cool down. When the chocolate has cooled down pour the chocolate filling into the crust. Sprinkle the left over crushed hazelnuts around the edges of the tart to decorate. Pop in the fridge to set for about 3 hours.