Ingredients

200gDark Chocolate Chocolinis

100 g tahini

80 g apple sauce

200 g ground hazelnuts

100 g coconut blossom sugar

2 teaspoons gingerbread spice

1 tablespoon oat flour

2 teaspoons baking powder

1 pinch of salt

4 flaxseed eggs (4 tablespoons ground flaxseed, 12 tablespoons water - soak)

preparation

Put the flax seeds and water in a small bowl and stir several times. Leave to stand for about 5-10 minutes until it begins to thicken.

Preheat the oven to 160°C top/bottom heat.

Melt the chocolate together with the tahini in a water bath.

Put the dry ingredients in a bowl and mix. Add the melted chocolate and tahini to the dry ingredients and then mix in the linseed mixture and the apple puree. Knead well.

Pour the dough into a springform pan/tart pan greased with coconut oil or lined with baking paper and bake for about 50 minutes.

note

To decorate the tart, you can melt some more chocolate, spread it over the top and sprinkle with ground hazelnuts and some gingerbread, for example.