No-bake Vegan Chocolate Hazelnut Tart
Ingredients:
Crust
- 1/2 cup raw almonds
- 1 cup hazelnuts, roasted and unsalted
- 1/2 cup rolled oats
- 1/3 cup cacao powder
- 18 large Medjool dates, pitted
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Filling:
- 1 cup raw cashews, soaked or boiled
- 1 can full-fat coconut milk
- 1/3 cup smooth hazelnut butter
- 2 tbsp cocoa powder
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1 tbsp melted coconut oil
- 1/4 cup melted vegan chocolate chips
- 1 tsp vanilla extract
- 1/8 tsp salt
Directions:
No-bake Vegan Chocolate Hazelnut Tart using all ingredients from Bulk Barn! With a chocolate hazelnut cashew filling and an almond hazelnut crust, this is a must-make recipe!
- Make the crust: Combine almonds, hazelnuts, rolled oats, and cacao powder in a food processor. Process just until a crumbled mixture is formed. Then, add the pitted Medjool dates, maple syrup, vanilla extract, and salt. Process again until you can press the mixture between your fingers and it sticks. You want it to still be quite coarse.
- Press the mixture into a 9, 10, or 11-inch springform tart pan or cheesecake pan. You want to make sure it's as even as possible so that when you pour in the filling and it solidifies, you are able to cut the crust nicely!
- Add all filling ingredients to a blender. Blend until smooth. Pour the filling over the crust. Carefully store the tart in the freezer for at least 4 hours or until solid.
- Garnish with chocolate drizzle, sliced almonds and crushed hazelnuts. Enjoy!
Thanks to @kaitlyndickie