• Tracy Davies

Coconut Chocolate Hazelnut Tart



Hazelnuts are the star in this vegan coconut chocolate hazelnut tart, which is deliciously decadent and completely dairy and grain free! Hazelnuts are a rich source of good fats, including mono- and polyunsaturated fats and also contain good amounts of omega-6 and omega-9 fatty acids. They are also high in vitamins and minerals, including vitamin B6, folate, phosphorus, potassium and zinc. It is the perfect summer dessert, guaranteed to be a crowd pleaser!



Ingredients


To make the tart crust:

  • 300 grams hazelnuts

  • 1 cup raw cacao powder

  • 1/3 cup maple syrup

  • 2/3 cup coconut oil, melted

  • 100 ml chilled water

To make the tart filling:

  • 1 x 400ml tin organic coconut cream

  • 1 teaspoon vanilla extract

  • 1/3 cup coconut sugar

  • 1/2 cup dark vegan chocolate chips

  • 1/4 cup hazelnut butter (blitz hazelnuts in a food processor until smooth and paste like)

  • 1/2 cup toasted hazelnuts, chopped for garnish


Directions


To make the tart crust:

  1. Preheat oven to 200C or 180C fan forced.

  2. Spray and line a tart pan. Set aside.

  3. Using a food processor, add the hazelnuts and blitz until they are a fine flour consistency.

  4. Add in all remaining tart crust ingredients and blitz until it resembles a thick, sticky dough.

  5. Tip the dough into the prepared tart pan, pressing the dough evenly around the tin. Place the tart into the refrigerator for 30 minutes to chill.

  6. Remove tart crust from the refrigerator and prepare for blind baking, by using a sharp knife poke a few holes in the crust. Line the crust base with baking paper and fill with rice, dried beans, or metal or ceramic baking weights and place in the oven for 15 minutes. Remove and set aside to allow to cool, while making the tart filling.


To make the tart filling:

  1. In a medium saucepan over a high heat, warm the coconut cream.

  2. Reduce to a medium heat and mix in all remaining ingredients, continuously stirring for around 5 minutes, or until the mixture thickens.

  3. Remove from the heat and pour the mixture into the tart crust, smoothing out the mixture evenly.

  4. Place the tart in the refrigerator for 2 hours (or longer) to set.

  5. Garnish the tart with the chopped hazelnuts and serve. Enjoy!



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