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
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!