Choc Hazelnut Tart

PREP 15 MINS | SET 2 HRS | SERVES 12

Choc Hazelnut Tart Photo: Buffy Ellen

Ingredients:

Base

• 1 cup dried dates
• 1 cup hazelnuts, roasted or activated
• ½ cup rolled oats
• 3 tbsp cacao powder 1 tsp vanilla extract
• ¼ tsp sea salt
• 2 tbsp cacao butter, melted

Filling

• ½ cup plant-based milk
• ½ cup hazelnuts, roasted or activated, skins removed
• 2 avocados
• ½ cup liquid sweetener 1 tsp vanilla extract pinch sea salt
• ½ cup cacao butter, melted
• ½ cup cacao powder

To top:

• cacao powder
• crushed hazelnuts, roasted or activated

Method:

In a food processor, blend the dates until chopped into small pieces. Add the rest of the base ingredients and process until the mix sticks together between your fingers when pressed (if not, add 1-2 tablespoons of water). Press mix firmly into a tart tin lined with compostable cling wrap. (I used a 12 x 34cm tin.)

Blitz milk and hazelnuts to a creamy milk, then add avo, liquid sweetener, vanilla and salt and blend until smooth. Add cacao butter and blend until combined, then finally add cacao powder and process again until smooth. Pour into the base, smooth to flatten, and place in the freezer for 2 hours to set.

Once set, slice, dust with cacao powder and crushed roasted hazelnuts. Store in the freezer until ready to serve.

Notes:

To make this gluten-free: Use buckwheat or desiccated coconut instead of oats.
To make this nut-free: Replace hazelnuts with hemp seeds.
To make this sugar-free: Use ¾ cup date paste instead of liquid sweetener.

Hazelnut milk amplifies the flavour of this tart even more. To roast hazelnuts, bake on a tray at 180°C fan bake for 7 minutes or until golden. Rub in a towel to remove the skins.