Chocolate Hazelnut Tart {paleo, vegan, raw}
Prep time
Cook time
Total time
If you don't have (or can't find) any hazelnut flour, you can use almond flour, it will just have a slightly different flavor.
Author: Kendra Benson
Serves: 4
Ingredients
Supplies
- 4 Foil or Foil-Lined Muffin Cups
Crust
- ¾ cups Fine Hazelnut Flour (I prefer Bob's Red Mill)
- 2 tsp Natural Cocoa Powder
- 3 Tbsp Coconut Oil, melted
- 1 Tbsp Pure Maple Syrup
- ⅛ tsp Sea Salt
Filling
- 3 Tbsp Coconut Oil
- 3 Tbsp Full-Fat Coconut Milk
- 3 Tbsp Maple Syrup
- 6 Tbsp Cocoa Powder (I use half Natural, half Black Onyx)
- ½ tsp Pure Vanilla Extract
Instructions
Prepare Tart Molds (if you do not already have mini tart pans):
- Use foil or foil-lined muffin cups (paper cups are too flimsy), place a regular-mouth mason jar top-down in the center of the muffin liner and press down until the liner is widened.
Crust:
- In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
- Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
- Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.
Filling:
- Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
- Remove from heat and whisk in the cocoa powder until smooth and glossy.
- Whisk in the vanilla just until combined.
- Option 1: Pour the filling mixture evenly between the 4 prepared tart crusts.
- Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes.
- Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.
from : www.ourpaleolife.com