Chocolate Espresso Tart with Hazelnut Crust
Ingredients
Hazelnut Crust
- 1.5 cups raw hazelnuts
- 3/4 cup oats (GF if needed)
- 3 Tbsp. coconut oil
- 2 Tbsp. almond milk (or water)
- 1/2 cup desiccated coconut
- Pinch salt
Filling
- 600g silken tofu (make sure you use SOFT tofu, not firm)
- 140ml coconut milk
- 3/4 cup cacao powder
- 1 tsp. vanilla essence
- 2 tsp. espresso powder (optional - omit if you don't like coffee)
- 2 Tbsp. tapioca flour
- 1 cup maple syrup (or your favourite sweetener)
Vanilla Chocoate Cream
- 1 Tbsp. coconut milk
- 2 Tbsp. almond butter
- 2 Tbsp. cacao powder
- 1 Tbsp. coconut oil
- 1 tsp. vanilla essence
Takes ,serves 8.
Instructions
- Preheat oven 180°C (350°F). Lightly grease a round springform pan (mine is 20cm wide)
- Add hazelnuts to a high strength food processor or blender and process until finely broken down and resembling a course flour
- Add all remaining ingredients for hazelnut crust and process until just coming together. The dough should stick together when pressed between two fingers. If too crumbly - add a dash of water or almond milk. If too wet - add 1 Tbsp. more oats
- Press crust mixture into the base of the pan, creating an even spread across the bottom and up the sides
- Place pan in the oven for 17 minutes, or until just golden but not brown
- Meanwhile, make the filling.
- Add all filling ingredients to blender or food processor and blend until completely smooth and creamy
- Pour filling into the baked crust and place back in the oven for around 35 minutes until firm to the touch. (The surface of the filling may crack during baking - this is totally normal and will be covered up by the vanilla chocolate cream)
- Add all chocolate cream ingredients to a small bowl and whisk to combine.
- Allow the tart to cool, then spread the cream over the top of the tart. Place in the freezer for 30 minutes to allow the cream to set
- Serve the tart with fresh berries, an extra spinkle of cacao powder and cacao nibs, if desired. Enjoy!
