Chocolate Hazelnut Tart (Vegan & GF)

CHOCOLATE HAZELNUT TART

I made this chocolate hazelnut tart a couple of weeks ago and it was perfect! Not too sweet, creamy and smooth with a little bit of crunch from the roasted hazelnuts, absolutely delicious.

Is a vegan and gluten free recipe refined sugar free.

 

Preparation: 25 minutes
Cook: 5 minutes
Chilling: 4 hours
Servings: 8 Pers
Yield: Recipe for a 20 cm shallow tart tin

Ingrédients  :

For the crust:

  • 25 g almond flour
  • 30 g coconut flour
  • 75 g pitted dates
  • 40 g dessicated coconut
  • 1 tbsp cacao powder
  • 35 g raw hazelnuts
  • 1 tbsp hazelnut butter
  • 1 tbsp cold coconut oïl
  • 1 tsp vanilla extract
  • a pinch of salt

For the filling:

  • 200 ml coconut milk
  • 125 g dark chocolate
  • 100 g semi-sweet chocolate
  • 1 tbsp hazelnut butter
  • 1/2 tsp agar agar
  • 1 tsp vanilla extract

 

Directions :

  1. Add all ingredients into a food processor and blend on medium speed until they combine and resemble a wet coarse sand. Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin. Place the crust in the fridge to cool.
  2. In a medium pot add the coconut milk and agar agar.
  3. Whisk a little bit, then place the pot on medium heat and bring it to a boil. Once the milk starts to boil, turn the heat on low and let it simmer for 5 minutes. Turn off the heat, add in the chopped chocolate, hazelnut butter and vanilla extract and let everything sit for a couple of minutes, then mix until the chocolate melts and the filling is smooth. Let it cool for 10 minutes.
  4. To assemble the tart, take the crust out of the fridge and pour over the slightly cooled chocolate filling. Place the tart back in the fridge to cool for at least 4 hours (I usually let mine set over night).

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