This Hazelnut Chocolate Tart will be the star of the show for the Easter long weekend feast. Best of all, no one will guess it's made from wholefood ingredients and as healthy as it is decadent!
Desserts
Hazelnut Chocolate Easter Tart
By Annie Van Helteren
Base
- 100g Hazelnuts
- 50g Oat Flour (can use quinoa for GF option)
- 3 Tbsp Raw Cacao
- 120g Medjool Dates
- 4 Tbsp Coconut Oil
Filling
- 600g Silken Tofu
- 255g Vegan Cream Cheese
- 90g Plant Milk
- 4.5 Tbsp Raw Cacao
- 2.5 Tsp Hazelnut Extract
- 4.5 Tbsp Maple Syrup
- 200g Loving Earth Dark Chocolate
- 200g Loving Earth Mylk Chocolate
- 125g Loving Earth Hazelnut Chocolate
- 1 x pack of Boobook Eggs to decorate
- Step 1For the base, place Hazelnuts into a high-speed blender and blitz until Hazelnuts turn into Hazelnut Meal. It’s fine if small Chunks remain.
- Step 2Next, add the Oat Flour and Raw Cacao. Blend to combine.
- Step 3Finally, add in pitted Medjool Dates and melted Coconut oil. Blend until well combined and a sticky Mixture remains.
- Step 4Place the base mixture into a spring form, lined with parchment paper. Press down evenly using your hands. Once done, place spring form into the fridge.
- Step 5For the Filling, first melt the dark, mylk and hazelnut chocolate together in a bowl using the double Boiler Method.
- Step 6Transfer the melted Chocolate into a high-speed blender, add remaining ingredients and blend until smooth. This might take a few minutes.
- Step 7Take Spring Form out of the fridge and top with the chocolate Mixture. Spread out evenly with a spoon and tap it on the kitchen bench, so no bubbles remain. Let it set in the fridge for at least 6 hours overnight. Top Tart with Loving Earth’s delicious chocolate eggs and toasted Hazelnuts and enjoy!
