Preheat oven to 180C. Grease a 9 inch tart tin with removable base.

Use a food processor to pulse together the meal, coconut and salt. Add coconut oil and maple syrup and vanilla, and pulse to form dough crumbs.

Gently press base into tart tin forming a smooth even layer, right up to the sides. Press in firmly. Bake 15-20 minutes until lightly golden. Gently remove and Cool on a wire rack.

Break chocolate into small pieces and place in a bowl with chosen flavouring. Warm coconut cream on the stove, then pour over chocolate and stand for a minute. Stir to a creamy chocolate sauce- if it stiffens simply blend in your blender until smooth and glossy. Pour into tart base.

Place macadamias and a good splash of maple syrup into a pan over medium heat. Stir until it caramelises around the macadamias. You can add a pinch of salt or even some chilli powder and cinnamon for a spiced twist if you like. Alternatively gently toast the macadamias plain.

Sprinkle nuts and coconut over the tart, then chill before serving.