Vegan Chocolate-Hazelnut Tart with Berries
This easy chocolate-hazelnut tart is impressive and so decadent. The best thing is that you don't have to worry about the calories because it's all gluten-free, paleo and vegan!
For the crust
- 1 cup dates pitted
- 1 cup toasted hazelnuts
- 1/4 cup raw almonds
- 1/3 cup roasted cocoa nibs
- 2 tbsp coconut oil melted
- 1/2 tsp sea salt
- 1/4 tsp vanilla extract
- 1-2 tbsp water if needed
For the filling
- 1 cup date sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp flaky sea salt
- 2 tsp vanilla extract
- 2 tbsp virgin coconut oil melted
- 2 medium ripe avocados
- 1/2 cup raspberries
- 1/2 cup sliced strawberries
- 1/4 cup toasted hazelnuts coarsely chopped
To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
Combine, dates and next 6 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
To prepare the filling, combine sugar and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with fresh raspberries, strawberries, and hazelnuts.