How to Make | Choc Hazelnut Tart | Raw Desserts

I've been planning on sharing how to make this decadent tart for a while now but life got completely out of control... 

 

Trying to get through my work while my family and I cycled through different seasonal illnesses became a bit of a struggle so baking and blogging really fell last on my priority list, especially when I always seem to struggle with the guilt of not spending enough quality time with my family. But on the upside, this means I also have so many new things to share... So besides the healthy treats I have lined up I also have a few photo shoots to share and I am currently working on updating my portfolio of work so fun times ahead :) 

 

Meanwhile, back to the whole purpose of this particular blog post.. Yummy delicious chocolate tarts that taste like Ferrero Rochers *drool*

 

  

When I made this tart for my son and husbands birthday I covered half with seasonal fruits and the fruity half became my favorite!!

Actually this is the tart I made for their birthday, which is why I didn't cut it up for photos, the additional fruit was a delicious last minute decision, which you can see at the end of this post...

 

 

What you will need...

 

Base

6 medjool dates

1 cup almonds

1 cup desiccated coconut

1.5 tablespoons coconut oil, melted

Pinch of salt

 

Choc-Hazelnut Layer

2 cup roasted hazelnuts

3/4 cup coconut cream (Cream separated from liquid. This can be achieved by leaving the coconut cream in the fridge overnight)

1/2 cup maple syrup

1/2 cup cacao powder

1 teaspoon vanilla extract

3 tablespoons melted coconut oil

pinch of sea salt

 

How to make...

 

Base

Combine the roasted almonds and coconut in a food processor

Add the rest of ingredients and pulse until the mixture comes together

Press the mixture into 20cm lined baking tray

 

Choc-Hazelnut Layer

Combine all ingredients in food processor, until creamy and only small pieces of hazelnut remain

Pour mixture on top of base

Place in fridge until firm

 

This is AMAZING served with whipped coconut cream

 

*If you want to make this a double layer tart like this one, seperate the mixture into halves and layer before placing in fridge to set

 

 

...& the final birthday version. Enjoy!!

 

 

 

 

 

 

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©Bec Peterson 2018 | Australian Natural Light Photographer | Newcastle Based Portrait Photographer | +61408461414

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