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and Hazelnut Tart


8-12 servings

30 min



For the crust

  • 1 cup peeled hazelnuts (180 gr)

  • ½ cup oats (70 gr)

  • 8 pitted dates (120 gr)

  • ¼ cup raw cacao (25 gr)

  • 1 tbsp rose water

For the filling

  • 1 block silken tofu (300 gr)

  • 1 cup peanut butter (200 gr)

  • 2/3 cup maple syrup (150-160 ml)

  • 1/3 cup raw cacao (40 gr)

  • 1/3 cup coconut oil (70 ml)


For the crust

If you cannot find peeled hazelnuts, you can easily use this method to peel them yourself. In a baking pan toast raw hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Remove from the oven, let them cool for a few minutes and rub the nuts in your hands to remove loose skins (don't worry about skins that don't come off). Cool completely.

  • Put all ingredients in a food processor and blend until the mixture comes together. You should have a sticky mix when pressed together.

  • In a 24 cm tart tin with removable base, spread the mix evenly onto the base and around the edges to create the crust. Do not go all the way up, about ¾ high should be ok. Place into fridge.

For the filling

  • Put the coconut oil and the raw cacao powder in a bowl over a saucepan of simmering water and whisk until coconut oil is melted and combined with the cacao.

  • Put the rest of the filling ingredients (tofu, peanut butter and maple syrup) in the food processor and pulse. Add the coconut oil and cacao mixture and blend until you have a smooth chocolate cream.

  • Pour the chocolate filling into the crust and use a spatula to smooth out the top of the tart.

  • Place in the fridge to set for a few hours or ideally overnight.

  • Decorate with some hazelnuts and enjoy!

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