The recipe is paleo, vegan, dairy-free, refined sugar and gluten-free. Does it sound like it isn´t delicious? Well, just wait till you try it. The tart case and tart is just chocolate all over. The hazelnuts are inside the crust and on top. This tart is so beautiful and decadent, you will not be able to get enough.
Chocolate Hazelnut Tart [Vegan, Gluten-Free, Paleo]
- 1 cup hazelnut flour (or just hazelnuts blend into flour)
- 2 tablespoons cocoa powder
- Pinch of salt
- 1/3 cup coconut oil
- 3 tablespoons maple syrup
- 3/4 cup dates as a caramel
- 1/3 cup dates to avocado mix
- 2/3 cup toasted and chopped hazelnuts
- 4-5 medium avocado, de-seeded and peeled
- 4-5 teaspoon maple syrup
- 2 tablespoon cocoa butter (melted)
- 4 tablespoon dark cocoa powder (unsweetened)
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Pinch of salt
- Preheat the oven to 350° F.
- To make the crust, place hazelnut flour and salt in a food processor and pulse until combined. Add maple syrup and coconut oil and process until the mixture forms a ball.
- Butter the square tart pan with coconut butter. Take the pastry out of the food processor and press the pastry on the tart pan. (It might be a little bit sticky. So, you might need to make your fingers a little together with coconut oil because you can't handle it like usual plain flour tart pastry).
- Chill the pastry for 15 minutes in a fridge.
- Make some holes with a fork at the bottom of the pan.
- Bake it for 15 minutes until it stays together (make sure it's baked because otherwise later it doesn't stay together properly).
- While the crust is in the oven, make the filling. For the filling, firstly make the caramel layer. Soak the dates in a hot water for 5 minutes (or when you use juicy dates, then you don´t need to soak them). Drain the soaked dates (don´t through away the dates water). Put the dates in the blender and blend until almost smooth. Add about 2 tbsp dates water and blend until the mixture is smooth.
- When the crust has cooled down and is at room temperature, then cover the crust (it should be at room temperature) with dates caramel (thin layer). Add some chopped hazelnuts on top.
- Leave the leftover caramel for the rest of the filling. For the chocolate filling, blend together avocado, dates caramel, maple syrup, melted cocoa butter, cocoa powder, vanilla and salt until smooth.
- Fill the tarts with chocolate filling (you can use a piping bag) and decorate with hazelnuts and roses.
- Put the tart in the fridge for 2 hours until set.