Chocolate Hazelnut Tart
The tart of my dreams. Hazelnuts, chocolate, berries and even more chocolate, what more could you want? When I shared this with my colleagues they all went crazy for it, and I can definitely understand why
This tart was made in partnership with one of my favourite chocolate brands, VGAN. They have amazing flavours and are now also soon releasing in America! The chocolate is perfectly sweet and most of them are made refined sugar free and with great ingredients. You can of course use any chocolate you want, but since I used their Hazelnut Chocolate in this, I got more of a hazelnutty flavour, but you do you!
- 135 grams oats
- 90 grams hazelnuts
- 7 tablespoons coconut sugar
- 6 tablespoons coconut oil (melted)
- 1/2 teaspoon salt
- 250 grams dark chocolate (I used VGAN Hazelnut & Mulberry Chocolate)
- 300 milliliters full fat coconut milk (see notes for alternatives)
- 1 tablespoon agave (optional)
- 1 pinch salt
- Toppings of choice like berries, coconut, hazelnuts or melted chocolate
Preheat oven to 180°C
Blend oats, nuts, sugar and salt until fine and mix in the melted oil until crumbly
Transfer to a greased round baking tin {20 cm in diameter} and press it out and up the sides
Bake for 20-25 minutes, or until golden and let it cool completely
Break up the chocolate in a bowl heat proof bowl
Heat the coconut milk to right before boiling
Add it to the chocolate with the agave and salt and let it sit for a minute before stirring until a smooth ganache forms
Pour the mixture into your base and let it cool for a bit before placing in the fridge
Set in the fridge for at least 1 hour before decorating
For another alternative to coconut milk use vegan cream {if you live in Norway I would recommend Gryr}
You can swap 50 ml of the coconut milk/vegan cream for 50 ml of strong brewed coffee for a more intense chocolate flavour