Vegan Chocolate Hazelnut Tart
Ingredients
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 oil
- 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
Preparation
Add all crust ingredients to a food processor and blend on medium speed until they combine and resemble wet coarse sand.
Transfer the mixture to a 20 cm removable bottom shallow tart tin and press it into the bottom and up the sides.
Place the crust in the fridge to chill.
In a medium pot, add the coconut milk and agar agar, whisk lightly, then place on medium heat and bring to a boil.
Once boiling, reduce heat to low and simmer for 5 minutes.
Turn off the heat, add the chopped dark chocolate, semi-sweet chocolate, hazelnut butter, and vanilla extract, let sit for a couple of minutes, then stir until smooth.
Allow the filling to cool for 10 minutes.
Remove the crust from the fridge and pour the slightly cooled chocolate filling over it.
Return the tart to the fridge and chill for at least 4 hours to set.
