Merry Christmas! I hope you all have a wonderful Christmas and I´m sure you all are full of good food. My Christmas is also full of good food and nice family stories. Although, I try to study for my exams at the same time which is quite annoying. But even when I studied for my exams I still sneaked in the kitchen to make a new tart! For Christmas I need chocolate! In addition, it keeps my brain working or at least I hope that it helps.
This time I made vegan tart. Usually I use eggs for the tart case but this time I felt adventurous and I wanted to give a nice tart for vegans as well. The other tart recipes which aren´t vegan are here: baked chocolate pecan tart, raw mini chocolate pecan tart, strawberry tart. But this one here is vegan! So, all the vegans go for it! The tart case and tart is just chocolate all over. The hazelnuts are inside the crust and on top.
The recipe is paleo, vegan, dairy-free, refined sugar and gluten free. Does it sound like it isn´t delicious? Well, at least I try to make my best that it will look and taste delicious. The thing with my crazy paleo, vegan, dairy-free, refined sugar and gluten free desserts is that when you don´t know what´s inside the cake or tart and you´re not familiar with my kind of baking, then people usually never guess right what´s inside. I quite often like to test my cakes with children. They are one of the best and honest judges! So, when I have made my best to make the cake look delicious, then they almost always eat. It´s just usually the first time people try these kind of desserts, then they shouldn´t know what´s inside the cake.
Vegan Paleo Chocolate Hazelnut Tart
- 100 g hazelnut flour (or just hazelnuts blend into flour)
- 2 tbsp cocoa powder
- Pinch of salt
- 35 g coconut oil
- 3 tbsp maple syrup
- 0,8 cup (2 dl) dates (3/4 as a caramel 1/3 to avocado mix)
- 75 g toasted and chopped hazelnuts
- 4-5 medium avocado, de-seeded and peeled
- 4-5 tsp honey or maple syrup
- 2 tbsp cocoa butter (melted)
- 4 tbsp dark cocoa powder (unsweetened)*
- 1/2 tsp vanilla bean paste or vanilla extract
- pinch of salt
For decoration: 75 f chopped and toasted hazelnuts and edible flowers (optional)
- Preheat the oven to 175° C/ 347° F.
- To make the crust, place hazelnut flour and salt in a food processor and pulse until combined. Add maple syrup and coconut oil and process until the mixture forms a ball.
- Butter the square tart pan (35 cm x 11 cm) with coconut butter. Take the pastry out of the food processor and press the pastry on the tart pan. (It might be a little bit sticky. So, you might need to make your fingers a little together with coconut oil because you can´t handle it like usual plain flour tart pastry).
- Chill the pastry for 15 minutes in a fridge.
- Make some holes with fork at the bottom of the pan (I usually don´t use blind baking technique, beacause I find that it will bake better without it blind baking).
- Bake it for 15 minutes until it stays together (make sure it´s baked because otherwise later it doesn´t stay together properly).
- While the crust is in the oven, make the filling. For the filling, firstly make the caramel layer. Soak the dates in a hot water for 5 minutes (or when you use juicy dates, then you don´t need to soak them). Drain the soaked dates (don´t through away the dates water). Put the dates into the blender and blend until almost smooth. Add about 2 tbsp dates water and blend until the mixture is smooth.
- When the crust have cooled down and is on room temperature, then cover the crust (it should be at room temperature) with dates caramel (thin layer). Add some chopped hazelnuts on top.
- Leave the leftover caramel for the rest of the filling. For the chocolate filling, blend together avocado, dates caramel, maple syrup, melted cocoa butter, cocoa powder, vanilla and salt until smooth.
- Fill the tarts with chocolate filling (you can use piping bag) and decorate with hazelnuts and roses.
- Put the tart into the fridge for 2 hours until set.
* If you don´t like dark chocolate then use about 2, 5 – 3 tbsp of cocoa powder.