9ounces (about 1 ½ cups)dairy-free semi-sweet chocolate chips I use EnjoyLife mini chips
⅓cup + 1 tablespooncanned full-fat coconut milkif milk has separated, stir until combined
1cup raw hazelnuts, roughly chopped
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil. Set aside.Spread all the hazelnuts for crust and topping (1 ½ cups total) in an even layer on a baking sheet. Toast for 10-12 minutes, careful not to burn. Let cool for a few minutes then transfer hazelnuts to a kitchen towel. Using the kitchen towel, rub off most of the skins.
Place a ½ cup of the toasted hazelnuts in the bowl of a food processor. Pulse until hazelnuts are finely chopped and crumb-like. Add almond flour, organic cane sugar, and salt. Pulse to combine. Drizzle maple syrup, melted coconut oil and vanilla extract and pulse until mixture starts to come together. Continue pulsing dough, while alternating scaping down sides with a spatula, if needed.
Once dough is mostly combined, remove from bowl of food processor and mix dough together with your hands. (If it doesn't hold together, place back in food processor and add a half teaspoon to one teaspoon more melted coconut oil and process.) Transfer to prepared tart pan. Press dough into the bottom and halfway up the sides of pan, so that dough is dispersed evenly. (I usually spend a few minutes pressing and fine-tuning edging.) Bake for 22-26 minutes. Crust should be a golden color. Allow to cool completely on a wire rack.
Once crust is cool, prepare ganache filling. Place chocolate chips in a medium glass bowl and pour coconut milk over chocolate. Microwave at 30-second intervals, stirring with a rubber spatula after each, until chocolate is almost completely melted. Stir until all chocolate has melted and coconut milk is completely incorporated.
Pour ganache into cooled crust. Spread in an even layer. (It is okay if ganache slightly covers the crust's edge.) Scatter top with remaining cup of chopped hazelnuts. Lightly press hazelnuts down with your palms. Refrigerate for at least 2 hours to set.
When ready to serve, remove tart from pan. Slice and serve.