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 🙂
The cashew filling is so rich and creamy and it goes so well with the crunchy crust!
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.
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
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.
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)?
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
Also, don’t over mix the dough, or you will lose some volume.
🙂
Hi Yukiko,
I am wondering, if you have hazelnuts raw or roasted? Thank you!
Hi Oria,
You can use both. Toasted are more flavorful! 🙂
Best regards,
Yukiko
Hi Yukiko,
Could I swap the oats for almond meal or quinoa flakes in the base?
Hey dear,
yes of course!