Side Pannel
Chocolate Hazelnut Tart {paleo, vegan, raw}
Chocolate Hazelnut Tart {paleo, vegan, raw}
- Recipe Submitted by Marsala on 11/17/2014
Category: Gifts, Kids, Chocolate
Ingredients List
- Supplies
- 4 Foil or Foil-Lined Muffin Cups
- Crust
- ¾ cups Fine Hazelnut Flour (I prefer Bob's Red Mill)
- 2 tsp Natural Cocoa Powder
- 3 Tbsp Coconut Oil, melted
- 1 Tbsp Pure Maple Syrup
- â…› tsp Sea Salt
- Filling
- 3 Tbsp Coconut Oil
- 3 Tbsp Full-Fat Coconut Milk
- 3 Tbsp Maple Syrup
- 6 Tbsp Cocoa Powder (I use half Natural, half Black Onyx)
- ½ tsp Pure Vanilla Extract
Directions
1. Prepare Tart Molds (if you do not already have mini tart pans):
2. Use foil or foil-lined muffin cups (paper cups are too flimsy), place a regular-mouth mason jar top-down in the center of the muffin liner and press down until the liner is widened.
Crust:
3. In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
4. Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
5. Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.
Filling:
6. Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
7. Remove from heat and whisk in the cocoa powder until smooth and glossy.
8. Whisk in the vanilla just until combined.
Option 1:
Pour the filling mixture evenly between the 4 prepared tart crusts.
Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes.
Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.
2. Use foil or foil-lined muffin cups (paper cups are too flimsy), place a regular-mouth mason jar top-down in the center of the muffin liner and press down until the liner is widened.
Crust:
3. In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
4. Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
5. Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.
Filling:
6. Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
7. Remove from heat and whisk in the cocoa powder until smooth and glossy.
8. Whisk in the vanilla just until combined.
Option 1:
Pour the filling mixture evenly between the 4 prepared tart crusts.
Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes.
Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.
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