This tart is pure indulgence. It’s rich, sumptuous and super chocolatey with a lovely nutty flavour, perfect for long dinners with friends.

I absolutely adore the taste of the toasted hazelnuts with the sweetness of the coconut and the richness of the chocolate. It’s pure heaven on a plate! Often chocolate is pictured as the ultimate unhealthy food, but did you know that cacao has more antioxidants than any other food? Yes, blueberries included! Chocolate with a big cacao percentage (look for at least 70%) can help boost skin hydration and reduce skin redness by increasing nutrients and blood supply to the skin.

Because no baking is required you can make the tart in advance and store it in the fridge for 2–3 days.

This recipe is from Happy Skin Kitchen by Elisa Rossi, HarperThorsons, £25, available now.

Preparation Time: 30min
Cooking Time: 10min
Chilling Time: overnight or 2hrs freezing
Makes: 1 x 23cm tart

1. Preheat the oven to 170°C/150°C fan/gas 3. Put the dates into a bowl and soak in cold water for 20min. Drain.
2. Put the hazelnuts on a baking tray and toast in the oven for 10min. Remove from the oven and put into a food processor with the oats and cacao powder. Blitz for a few seconds until you have a crumbly flour. Add the soaked, drained dates and blitz again until the mixture sticks together when you press it between your fingers.
3. With your fingers, crumble the dough evenly over the base of a 23cm shallow, non-stick, loose-bottomed cake tin. Starting from the middle, press the mixture firmly and evenly into the tin, moving outwards and upwards along the sides of the tin. The harder you press the dough into the tin, the more likely it will hold together.
4. Place the tart in the fridge to set while you are making the filling.
5. Open the chilled coconut milk cans and carefully scoop out the solid white coconut cream into a heatproof bowl, reserving the liquid for use another time.
6. Add the dark chocolate to the bowl and place on top of a pan of simmering water on a low heat. When the chocolate starts melting, using a whisk to mix everything together. Keep whisking until you have a silky, smooth texture. Add the maple syrup and vanilla and stir to combine.
7. Remove from the heat and pour over the chilled tart base. Gently shake the cake tin around so the filling is evenly distributed. Place the tart back in the fridge overnight to set, or in the freezer for 1-2hrs.
8. When ready to serve, remove the tart from the tin. Place on a serving plate, sprinkle with chopped hazelnuts (if using), then cut into even slices. Store in the fridge for 2-3 days.

Pick up the latest issue of My Weekly for more easy-make sweet treats to share! Find us in newsagents and supermarkets.