Vegan Nutella Tart

This tart is extremely rich and indulgent but at the same time very healthy and nutritious. The base is crunchy and slightly salty and the filling is wet, gooey and very sweet but there is this nice bitterness to it, too! It’s all just really, really delicious and you have to try to make this tart!

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Ingredients:

For the base:

  • 160g oat flour *
  • 120g ground almonds
  • 4 tbsp. coconut oil, melted
  • 4 tbsp. maple syrup
  • a pinch of salt

 

For the filling:

  • 300g hazelnuts
  • 80g dates
  • 80ml non-dairy milk
  • 4 tbsp. cacao or cocoa powder
  • 5 tbsp. maple syrup
  • a pinch of salt

 

For the chocolate layer:

  • 100g dark chocolate
  • 2 tbsp. maple syrup
  • 100 ml coconut milk
  • a handful of finely chopped nuts (optional)

 

Method:

  1. Preheat the oven to 180 degrees Celsius. Lay a bottom of a round 22-cm cake tin with greaseproof paper and set aside.
  1. Put the hazelnuts on a tray lined with baking parchment and roast for 10-12 minutes, or until the skins start coming off and the colour turns into golden. Be careful not to leave them for too long not to burn them. Remove from the oven and let cool. Do not turn the oven off.
  1. In the meantime make the base by putting all the ingredients in a bowl and mix until dough forms; it should have a consistency of wet sand.
  1. Transfer the base mix to the prepared cake tin and using your hands form the base, making sure that the sides are at least 2 inch tall. Spike the bottom of the base with a fork and put the tin in the oven. Bake for 10 min, take out of the oven and set aside.
  2. Put the hazelnuts in a kitchen towel and roll around with your hands to remove the skins. Try to remove as much as possible, it will never be perfect, but it should take some time.
  3. Place peeled nuts in a food processor and blend until hazelnut butter is formed, which should take 6-8 minutes. Add the rest of the ingredients and blend until smooth and creamy. Fill the base of the tart with the hazelnut cream and put in the fridge.
  1. In a saucepan heat up the coconut milk on low heat, add the chocolate and maple syrup and stir until the chocolate melts. Take the tart out of the fridge and pour the chocolate mix on top of the hazelnut cream and sprinkle with chopped nuts, then put back in the fridge and leave for at least 2 hours or ideally overnight until the chocolate mix sets. Store in the fridge for up to 5 days.

 

* You can simply make oat flour by blending oat flakes in a food processor or high-speed blender.

Enjoy!

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