Chocolate Hazelnut Tart

• gesamtzeit: 1 hour

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If you’re an OG JSHealth follower, you will definitely recognise this dessert! It’s from my first book ‘The Healthy Life’ and remains one of our community favourites.⁠

This one is so simple and is always loved by guests! I love that there is no baking required - the freezer does all the work. I know you’re going to love it as much as I do.⁠

Jess xx⁠

For the crust:⁠

1 cup (150g) hazelnuts⁠

½ cup (30g) shredded coconut⁠

2 tbsp cacao powder⁠

¼ tsp sea salt⁠

2 tbsp coconut oil, melted⁠

10 (220g) Medjool dates, pitted & torn⁠

For the filling:⁠

½ cup coconut oil, melted⁠

½ cup cacao powder⁠

1/3 cup maple syrup⁠

1 tsp sea salt⁠

1 tsp vanilla extract⁠

To serve:⁠

2 tbsp hazelnuts, roughly chopped⁠

¼ cup raspberries⁠

¼ cup blueberries⁠

handful of chopped hazelnuts⁠

rosemary sprigs ⁠

Anweisungen

Place the hazelnuts in a food processor and blitz until they’re finely chopped. Add the shredded coconut, cacao powder, sea salt, and melted coconut oil. Process again to combine. Add the dates one at a time and process until the mixture comes together.⁠

Press the crust into a 24cm tart tin using the back of a spoon. Ensure the crust is evenly pressed and spread up the sides of the tin. Place it in the freezer while you prepare the filling.⁠

To make the chocolate filling, combine all of the ingredients in a mixing bowl and whisk until smooth. Remove the crust from the freezer. Pour the chocolate filling into the crust evenly and place in the fridge for at least 1 hour to set.⁠

To serve, decorate the tart with chopped hazelnuts, fresh raspberries and blueberries.⁠

Notizen

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