Ingredients

Pastry

• ½ cup teff flour
• ½ cup millet flour
• ¼ cup gluten-free plain flour
• ¼ cup tapioca
• 1 tsp baking powder
• ½ tsp sea salt
• ½ cup cacao powder, sifted
• ¼ cup maple syrup

Filling

• ½ cup cacao powder
• ¼ cup coconut oil
• 3 egg yolks
• ½ cup coconut sugar
• ¼ tsp sea salt
• 2 cups coconut milk
• 1 tsp vanilla

To decorate
Mixed berries, as many as you wish
Extra cacao powder for dusting

Directions

1. Combine dry pastry ingredients together until well mixed.
2. Add wet ingredients and form a ball. Wrap in cling wrap and store in the fridge for at least one hour.
3. In the meantime, combine all filling ingredients and blend together with a hand blender/mixer. Set aside.
4. Preheat oven to 180 degrees C.
5. Remove pastry from fridge and roll out to ½ cm thick. Cut into 3-4 square pieces and gently place one piece over a loose-bottom tart case. Repeat with the remainder. It may break a little but just use your fingers to mold it into the shape of the case.
6. Using a fork, gently poke holes in the base, and place in the oven for 8 minutes.
7. Remove tart cases from oven and set aside for approx. 10 minutes to cool slightly.
8. Pour the filling into the cases and place back in the oven for another 20 minutes.
9. Remove from oven and set aside to cool. After approx. 25-30 minutes, top with mixed berries, dust with cacao powder and serve with a dollop of coconut ice cream. Delish!