The Naturopaths Kitchen

1. Grease a tart tin with a little coconut oil, then line with baking paper. Preheat the oven to 150⁰C.
2. In a bowl combine the 1/2 cup of xylitol, hazelnut meal, flour and coconut oil. Use your hands to mix the ingredients together until it is a crumb-like consistency.
3. Tip the crumb mix into the cake tin and press the mix evenly over the bottom of the tin. Make sure the base is nice and even and smooth. Place into the oven to bake for around 15 minutes. Remove and allow to cool.
4. Increase oven temperature to 180C. In a saucepan gently heat coconut cream and tablespoons of xylitol. Remove from heat and stir in chopped chocolate, cardamom, vanilla and chilli. Stir until the chocolate is melted and the mixture is smooth and glossy.
5. Allow the mix to cool a little further and mix in the eggs. Once the mix is well combined pour into the tart casing and bake I the oven for 20-25 minutes or until set, but still a little wobbly in the centre. Remove from the oven and place into the fridge to cool.
6. To make the syrup, melt the remaining cup of xylitol in a frying pan, add the chopped chillies and allow to simmer until the syrup become red-golden.
7. To serve the tart, sprinkle over xylitol icing sugar (can be ground at home or bought) and drizzle some of the chilli syrup over each slice. The goes beautifully with a scoop of coconut cream ice cream.

Teneille's Tips

• Chilli is a great source of capsaicin, which is the compound responsible for the heat found in chillies. Capsaicin causes the release of 'feel good' chemicals, endorphins in the body (so this tart is guaranteed to make you feel good)!
• If you would prefer a less spicy version, I would recommend replacing the chilli with a little orange or lime zest as they will work brilliantly with the hazelnuts and chocolate too.