Blueberry and chocolate tart with hazelnut crust
vegan, gluten free, refined sugar free, soy free
Equipment
- 1 bowl
- 1 fork
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, melted5 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 basePreheat 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 layerDrain 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.