Vegan Chocolate Tart with Hazelnut Crust
Ingredients
The crust
-
1
cup
hazelnuts
-
1 ¼
cups
quick oats
-
¼
teaspoon
salt
-
⅓
cup
coconut oil, melted
-
2
tablespoons
maple syrup, rice syrup or honey
The filling
-
3.5
ounces
chocolate (65% cocoa or less)
-
¼
cup
water
-
½
block
silken tofu (6 ounces – firm or extra firm)
-
1
tablespoon
maple syrup
-
1-2
teaspoons
kahlua (optional)
-
1
teaspoon
vanilla
Garnish
-
to taste
shaved chocolate
-
to taste
toasted hazelnuts
Instructions
- Preheat the oven to 325°F.
- In a food processor, blend hazelnuts, oats, and salt until coarse.
- Add melted coconut oil and maple syrup, pulse until combined.
- Press the mixture into a tart pan, ensuring even thickness.
- Pierce the crust with a fork and bake for 17-20 minutes until golden.
- While baking, melt chocolate and water until smooth.
- In a cleaned food processor, blend silken tofu with maple syrup, vanilla, and kahlua until smooth.
- Add melted chocolate to the tofu mixture and blend until creamy.
- Once the crust cools, fill it with the chocolate mixture and smooth the top.
- Top with hazelnuts and shaved chocolate.
- Refrigerate for 3 hours or overnight until set.
Nutrition Facts (estimated)
Servings
6-8
Calories
302
Total fat
18.9g
Total carbohydrates
30.5g
Total protein
8.3g
Sodium
103.3mg
Cholesterol
0mg
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