Step 1

Preheat oven to 350F/180C. Toss almond meal and oats into a food processor and blend to combine.

Step 2

Add melted coconut oil, maple syrup, cocoa powder, salt, and cinnamon and blend until dough-like texture.

Step 3

Form chocolate dough into a ball and place on a parchment lined baking tray. Flatten dough with hands to make a round crust approx. 1-inch thick. Bake for 15 minutes, or until golden brown. Then remove from oven and let cool.

Step 4

When cooled smoother tart in chocolate hazelnut spread leaving approx 1/2 inch for the crust. Top with fresh cherries, coconut flakes, and dark chocolate shavings. Cut into slices and serve.