Vegan Chocolate Hazelnut Tart
Ingredients
For the 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
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
Prepare the Crust
Add all crust ingredients into a food processor.
Blend on medium speed until combined into a wet coarse sand texture.
Press the mixture into a 20 cm removable bottom shallow tart tin, forming the crust on the bottom and walls of the tin.
Place the crust in the fridge to cool.
Make the Filling
In a medium pot, combine coconut milk and agar agar. Whisk lightly.
Place the pot over medium heat and bring it to a boil.
Reduce heat to low and let it simmer for 5 minutes.
Turn off the heat and add chopped chocolate, hazelnut butter, and vanilla extract.
Let the mixture sit for a couple of minutes, then stir until the chocolate melts and the filling is smooth.
Allow the filling to cool for 10 minutes.
Assemble the Tart
Take the crust out of the fridge and pour the slightly cooled chocolate filling over it.
Place the tart in the fridge to cool for at least 4 hours or overnight until set.