Makes one 7 inch tart

Ingredients

• CRUST
• 6 oz chocolate wafer cookies
• 1 1/2 tbsp coconut oil, melted
• FILLING
• 1 cup pistachio, soaked and drained
• 1/3 cup macadamia nuts, soaked and drained
• 1/4 cup Flamingo Estate honey
• 1/3 cup macadamia or oat milk
• 2 tsp coconut oil
• 1/8 tsp salt
• 1/8 tsp pink peppercorn
• GANACHE
• 3.5 oz FE Smoked Sea Salt dark
• chocolate, chopped
• 6 tbsp coconut cream
• Pink peppercorn
• Cacao nibs, to serve

Steps

• Pulse chocolate wafers and melted coconut oil in a food
  processor until finely ground. Press crust evenly into a tart
  shell, and bake at 325°F for about 10 minutes. Set aside
  to cool.
• Combine all filling ingredients into a food processor and blend
  until smooth and creamy. Pour into a tart shell and smooth top
  with an offset spatula. Set to chill in the fridge while
  making ganache.
• For the ganache, in a small pot heat coconut cream until a
  bare simmer. Off heat, add half of the chopped chocolate and
  stir to melt. Then add the remaining chocolate and stir until
  the ganache is smooth.
• Pour ganache over pistachio cream layer. Garnish with cacao
  nibs and cracked pink peppercorn. Chill to set for about
  1 hour.
• Unmold from the tart pan and enjoy!