Who doesn’t love a chocolate tart? This one is sort of a hazelnut chocolate tart, reminiscent of Nutella, but without the dairy or sugar. I had originally wanted to do this with sugar free, dairy free melted chocolate instead of the cacao but I just couldn’t find the chocolate. If you aren’t too concerned about your sugars I’d suggest using the Whittaker’s dark chocolate in place of the cacao in the topping, and take out the sweetener and also some of the tofu as the chocolate will increase the volume and it might not all fit in your pie dish! But this does work better than I was expecting with the raw cacao. Also if you know where to get big blocks of sugar free, dairy free chocolate please let me know!
This makes a yum guilt free dessert or afternoon treat, and the tofu creates a nice smooth creamy texture, who needs cream?! As this uses tofu that also means it is full of protein so will help keep you full, and might stop you feeling like you need to go back for another piece! Just maybe.
Apart from the nuts being roasted, this dessert is raw.
As well as being vegan and sugar free this is also gluten free.
Ingredients
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Base
- Filling
Instructions
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Put hazelnuts and almonds into a mortar and pestle and grind up until fine but so there are still some chunks.
- In a large mixing bowl mix the ground up nuts with remaining base ingredients until all combined and everything is coated in the coconut oil.
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Press into the bottom of a 20-25cm pie dish.
- Put into the fridge to set while you make the filling.
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Put all filling ingredients into a blender and blend until smooth. This may take a bit of stopping, scraping down the sides and continuing until it gets there.
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Take the base out of the fridge and pour the filling on and smooth and even out.
- Return tart to the fridge and leave to set for about an hour.
- Once ready to serve, decorate with roasted hazelnuts and cut into slices.
Notes
Will keep in the fridge for 2-3 days but is best fresh.
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