Chocolate-Hazelnut Tart
The chocolate-hazelnut combination is one of my favorites when it comes to a sweet treat. I recently made homemade spread, and decided to bake it right into this tart. I suggest topping it with some coconut whipped cream or pairing it with coconut ice cream!
*In order to make this recipe, you will need 1 cup of my homemade chocolate-hazelnut spread or 1 cup Nutella
Chocolate-Hazelnut Tart
Serves 8-10
Gluten-free, Grain-free, Dairy-free, Egg-free
For the crust
1½ cups hazelnut flour
3 tablespoons tapioca flour or arrowroot starch
2 tablespoons coconut sugar
1 tablespoon unsweetened cocoa powder or raw cacao powder
¼ teaspoon sea salt
¼ cup maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
For the filling
1 cup dairy-free chocolate chips (I suggest Enjoy Life brand)
3 tablespoons coconut oil (melted or soft)
1 cup full-fat coconut milk
⅓ cup unsweetened cocoa powder or raw cacao powder
¼ cup coconut sugar
¼ cup arrowroot starch
¼ cup maple syrup
½ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea salt
Directions
1. Make the crust. In a large bowl or stand-up mixer, combine the hazelnut flour, tapioca flour or arrowroot starch, coconut sugar, cocoa powder or raw cacao powder, and sea salt. Stir to blend.
2. In a separate bowl, combine the maple syrup, melted coconut oil, and vanilla extract. Whisk.
3. Pour the wet ingredients into the bowl with the flour mixture. Beat until a dough is formed. Gather the dough into a ball and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
4. Preheat the oven to 350° F. Heavily grease a 9-inch tart pan with a removable bottom (you can also make this recipe in a 9-inch pie plate, but crust may be thinner and it may affect results).
5. Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough until about ¼-inch thick. Flip it onto the tart pan, and carefully press it into the bottom, discarding any excess dough. Place the pan back in the refrigerator until ready to use.
6. Make the filling. In a small saucepan over medium heat, combine the chocolate chips and coconut oil. Heat until melted, about 2 to 3 minutes, stirring frequently (careful not to let it burn). Remove from heat.
7. In a high-speed blender or food processor, combine the melted chocolate mixture, coconut milk, chocolate-hazelnut spread, coconut sugar, cocoa powder, arrowroot starch, maple syrup, baking powder, vanilla extract, and sea salt. Blend until creamy, using the tamper as you need to until everything gets going and mixture is smooth.
8. Transfer the mixture to the tart pan with the crust. Bake for 40 to 45 minutes until crust edges are golden brown and filling has formed a thin crust (the filling may look like it has risen too high, but it will come down and set as it cools). Allow the tart to completely cool in the pan (about 2 hours) before transferring to the refrigerator for at least 4 to 6 hours (or ideally overnight) to completely set.
