Chocolate hazelnut tart (vegan)

Ingredients

Recipe inspired by nourishednaturalhealth

Hazelnut Crust

  • 1.5 cups raw hazelnuts

  • 3/4 cup oats (GF if needed)

  • 3 Tbsp. coconut oil

  • 2 Tbsp water

  • 1/2 cup shredded coconut

  • Pinch salt

Filling (middle layer)

  • 600g silken tofu (make sure you use SOFT tofu, not firm)

  • 140ml coconut milk

  • 3/4 cup cacao powder

  • 1 tsp. vanilla extract

  • 2 Tbsp. tapioca flour

  • 1 cup maple syrup

Chocolate Cream (top layer)

  • 1 Tbsp. coconut milk

  • 2 Tbsp. almond butter

  • 2 Tbsp. cacao powder

  • 1 Tbsp. coconut oil

  • 1 tsp. vanilla extract

Directions

  1. Preheat oven 350°F (180°C). Lightly grease a round springform pan (mine is 20cm wide)

  2. Add hazelnuts to a high strength food processor or blender and process until finely broken down and resembling a course flour

  3. Add all remaining ingredients for hazelnut crust and process until just coming together. The dough should stick together when pressed between two fingers. If too crumbly - add a dash of water. If too wet - add 1 Tbsp. more oats

  4. Press crust mixture into the base of the pan, creating an even spread across the bottom and up the sides

  5. Place pan in the oven for 25 minutes, or until just golden but not brown

  6. Meanwhile, make the filling.

  7. Add all filling ingredients to blender or food processor and blend until completely smooth.

  8. Pour filling into the baked crust and place back in the oven for around 45 minutes until firm to the touch. (The surface of the filling may crack during baking - this is totally normal and will be covered up by the vanilla chocolate cream)

  9. Add all chocolate cream ingredients to a small bowl and whisk to combine.

  10. Allow the tart to cool, then spread the cream over the top of the tart. Place in the freezer for 30 minutes to allow the cream to set

  11. Serve the tart with fresh berries, edible flours, an extra spinkle of cacao powder and cacao nibs, if desired. Enjoy!