Vegan, gluten-free, easy.
This is an insanely rich and creamy hazelnut chocolate tart!
It has a crisp, shortbread inspired crust with a silky smooth filling made from silken tofu and vegan 'Nutella' which takes it to another level of luxurious!
Preparation- 4-6 hours (or overnight)
Baking time- 9-10 minutes
Serves- 10+
Level- Easy
...
Ingredients for the base
-250g of plain flour (You can use gluten-free)
-4 teaspoons of maple syrup
-120g of coconut oil (melted)
ingredients for the Filling
-400g of silken tofu
-100g vegan Nutella
-100g of dairy-free dark chocolate (melted)
Ingredients for the chocolate ganache
-1 can of coconut milk (cream only)
-150g of dairy-free dark chocolate
Extras
-Ground and whole hazelnuts
-Grated dark chocolate
...
To make the crust
Step 1- Preheat your oven to 180 degrees c and lightly grease a 23cm loose base fluted tart tin.
Step 2- In a mixing bowl, combine the plain flour, coconut oil, and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the greased tin, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.
Step 4- Remove from the oven and allow to cool before filling.
To make the filling
Step 1- Drain the tofu and place it into a blender along with melted dark chocolate and vegan 'Nutella'.
Step 2- Blend until fully combined and creamy.
This will take around 5 minutes oh high speed.
Step 3- Pour the filling into the cooled down tart crust and smooth out with a spoon or spatula.
Step 4- Pop the tart into the fridge for around 4-6 hours or until set.
I like to leave mine in the fridge overnight to set fully.
To make the chocolate ganache
Step 1- Scoop out the solid cream from the cans of coconut milk and place it into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.
Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
Step 3- Pour the ganache over the filling and smooth out.
Step 4- Place the tart back into the fridge to set fully.
I served my tart with ground hazelnuts, whole hazelnuts and a grating of dairy-free dark chocolate.
Store in a sealed container in the fridge and best eaten within a few days.
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