Chocolate Hazelnut Tart
Gluten-Free, Dairy-Free, Vegan
Print Recipe
Ingredients
CRUST INGREDIENTS
- 1 cup dates pitted
- 1/2 cup hazelnuts
- 1/2 cup rolled oats
- 1 tablespoon of coconut butter
- 2 tablespoons water
- A pinch of sea salt
FILLING INGREDIENTS
- 1 1/2 cup dark chocolate chips
- 1 cup coconut cream top layer from a can of coconut milk left in the fridge overnight
- 1 teaspoon vanilla extract
- A pinch of sea salt
TOPPINGS
- Vanilla Frosting
- Edible Flours
- Chopped Hazelnuts
- Fresh Berries
Instructions
- To make the crust, add all ingredient to a food processor and pulse together until sticky batter forms.
- To make the filling, melt chocolate chips in a double boiler, then add coconut cream, vanilla extract and sea salt. Keep over heat and stir until everything is fully mixed.
- Press crust batter into tart pan until compact and level. Pour filling over the top of the crust and place in the fridge for 4+ hours. Decorate the way you like! I love to add dots of frosting or frosting flours, as well as edible flours, chopped nuts and berries.
Servings: 12