Blueberry and chocolate tart with hazelnut crust

Hazelnut and chocolate. Isn’t this a match made in heaven? And paired with blueberries it’s even better!This tart is vegan, gluten free and refined sugar free 🙂

photo @foodie.yuki

The cashew filling is so rich and creamy and it goes so well with the crunchy crust!

photo @foodie.yuki

This is a very easy recipe, but it requires some time to soak the cashews. Remember to start soaking them one day ahead.

It’s very important to soak the cashews to get a perfectly smooth texture, so don’t skip this step!

If you forgot to soak the cashews overnight, you can soak them in boiling hot water for 1 hour.

photo @foodie.yuki
photo @foodie.yuki

Blueberry and chocolate tart with hazelnut crust

vegan, gluten free, refined sugar free, soy free
Prep Time45 mins
Cook Time15 mins
Soaking time6 hrs
Total Time1 hr
Course: Dessert
Keyword: tart
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Ingredients for the base

  • 100 grams hazelnuts
  • 120 grams gluten free oats
  • 5 grams raw cacao powder
  • 1/4 tsp pink salt
  • 50 grams coconut oil, melted
  • 5 Medjooles dates, pitted and soaked

Ingredients for the blueberry layer

  • 100 grams cashews soaked overnight
  • 120 grams fresh blueberries
  • 140 grams coconut cream
  • 40 grams coconut oil melted
  • 40 grams maple syrup or agave

Ingredients for the chocolate layer

  • 150 grams cashews, soaked overnight
  • 100 grams coconut cream
  • 30 grams coconut oil, melted
  • 60 ml maple syrup
  • 10 grams raw cacao powder
  • 1 tsp vanilla bean paste
  • 1/8 tsp pink salt

Instructions

Make the base

  • Preheat oven to 170C degrees.
  • In a food processor, add hazelnuts, oats, cacao powder and salt and blend until finely ground.
  • Add the dates and melted coconut oil and blend until the mixture resembles wet sand.
  • Press the mixture firmly into a lightly greased tart pan with removable bottom. Poke some holes into the bottom of the crust with a fork.
  • Bake in the preheated oven for about 10-12 minutes.
  • Cool down completely and place in the freezer whilst making the filling.

Make the blueberry layer

  • Drain and rinse the cashews. 
  • Place them in a food processor together with the rest of the ingredients.
  • Blend until completely smooth.
  • Pour over the tart base.
  • Place in the freezer to set (about 30 minutes).

Make the chocolate layer

  • Drain and rinse the cashews. 
  • Place them in a food processor together with the rest of the ingredients and blend until completely smooth.
  • Pour over the blueberry layer.
  • Place in the freezer to set for at least 2 hours.
  • Remove from freezer a couple of hours before eating. Garnish with fresh blueberries, edible flowers, cacao nibs and coconut chips.
  • You can keep the tart in a closed container for up to 5 days in the refrigerator.

7 Comments

  1. Adrienne

    I converted your measurements into US ones, but there was not enough ingredients to make a crust anywhere near as thick as yours. Curious what size pie pan you used (if somehow it’s a small one)?

     
    • yukiko83

      Hi Adrienne,
      I’m sorry I forgot to add the measurements.
      I used a small tart pan. 20 cm | 8 inches.
      Hope this helps!
      Kind regards,
      Yukiko

       
    • yukiko83

      Also, don’t over mix the dough, or you will lose some volume.
      🙂

       
  2. Hi Yukiko,
    I am wondering, if you have hazelnuts raw or roasted? Thank you!

     
  3. Ainsley

    Hi Yukiko,

    Could I swap the oats for almond meal or quinoa flakes in the base?

     

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