Chocolate Tart

TART

  • 200 g hazelnut
  • 70 g almond flour
  • 1 pinch vanilla powder
  • 1tbs cacao powder
  • 60g date paste for choco
  • 30g coconut oil

Pinch of salt

In a food processor, pulse hazelnuts, ½ cup at a time, for 2-3 second increments until the hazelnuts turn to a fine flour like consistency. Be careful not to over blend or the hazelnuts will turn into hazelnut butter rather than meal. Mix the hazelnut meal and the remaining ingredients by hand. Press crust into a pan. Smooth and level the top with an offset spatula. Freeze overnight

FILLING

  • 3.5 cups cashews, soaked
  • 1 cup almond milk
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

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  • 2 tablespoons agar agar
  • ⅓ cup coconut oil, melted
  • ¾ cup cacao powder

Blend all ingredients, except cacao powder and coconut oil, until completely smooth. Gradually stream in melted coconut oil while the blender is running. Add cacao powder in thirds, blending until thoroughly combined each time. Continue to blend until completely smooth. Pour filling over prepared crust and let set in freezer. Once frozen, remove from pan and cut tart into long triangular slices.