Vegan Chocolate Hazelnut Tart
Ingredients
Crust
- 25 g almond flour
- 30 g coconut flour
- 75 g pitted dates
- 40 g desiccated 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
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 walls.
Place the crust in the fridge to cool.
In a medium pot, add coconut milk and agar agar, then whisk lightly.
Place the pot on medium heat and bring to a boil.
Once boiling, reduce heat to low and simmer for 5 minutes.
Turn off the heat, add chopped dark and semi-sweet chocolate, hazelnut butter, and vanilla extract, and let sit for a couple of minutes.
Mix until the chocolate melts and the filling is smooth.
Let the filling cool for 10 minutes.
Take the crust out of the fridge and pour the slightly cooled chocolate filling over it.
Place the tart back in the fridge to cool for at least 4 hours.
