Rustic Hazel and Cacao Tart
This is the recipe for the tart that is photographed in my profile picture. It features hazelnuts and chocolate! My most favourite combination in the world. (think Nutella). The first of what I am sure will be many more recipes featuring hazelnuts and chocolate in various different ways. My obsession with this combination started quite young when I discovered Nutella. The story is all too common. I skipped on the bread and settled on eating nutella straight out of the jar with a spoon. I could never quite finish the jar in one sitting but I would average at least 7 huge teaspoons of Nutella in one sitting before putting down the jar. There is just something about the combination that is so addictive. Even after I changed my diet you would still occasionally find me spooning out some nutella from a jar. I just allowed myself to do it because I loved it so much. I did however give it up eventually, but only after I learned about all the extra additives in nutella. Until that point I believed the only real bad stuff in Nutella was the sugar and the dairy, but apparently there are even worse things including preservatives, GMO products and addictive taste altering compounds. That was enough for me not to touch it again.
Since then I have tried many different healthy Nutella versions, which are all delicious, and versatile and even better when you can put them in a dessert, such as this one. This tart has no refined sugar or dairy so is much lighter than a normal chocolate hazelnut tart but since it has so many nuts it is very rich in protein and healthy fats and so is also very filling. You could easily eat it for breakfast and it would last you all the way to lunch. I love eating it with lots of fresh strawberries. The tart is quite rough and rustic its also vegan, gluten free refined sugar free and delicous. Make sure you use fresh hazelnuts as hazelnuts can easily go rancid if they sit around for too long and that can really affect the taste. Also why is it impossible to find hazelnut butter in Australia? I must confess my poor food processor did over heat and stop working while I was trying to make my hazelnut butter. It would just be so much easier if I could buy it and save my poor food processor a lot of trouble. I hope you enjoy this tart as much as we do.
|Rustic Hazel and Cacao Tart|| |
- ½ cup rolled oats
- 1 ½ cups hazelnuts
- 2 TBSp coconut oil
- 2 TBSP maple syrup
- ½ tsp salt
- 2 cups hazelnuts
- 1 cup dates
- 1 avocado
- 3 TBSP cacao powder
- ½ cup maple syrup
- ½ tsp vanilla extract
- For the crust process hazelnut and oats in food processor until it forms a meal. Add the rest of the ingredients and process again until mixture sticks together.
- Grease a 23cm pie tin with a little coconut oil and press the crust ingredients on the base and sides of the tin evenly.
- Bake in a preheated oven for 12-15 min at 175 C or until golden. Allow to cool completely before adding filling.
- For the filling: begin by roasting your hazelnuts in the oven for about 10 minutes. Turning once. Rub the hazelnuts between your hands to remove most of the skin.
- Add your hazelnuts in your food processor and turn into hazelnut butter. This took me about 15-20 minutes, but it depends on the quality of your food processor. After a butter has been formed add the rest of the filling ingredients in the food processor and process until smooth and creamy.
- Add your filling in your piecrust and spread evenly. Top with roughly chopped hazelnuts and serve (strawberries are a nice addition). Enjoy!