Hazelnut Crunch Chocolate Tart
Indulge in a guilt-free treat with this decadent gianduja chocolate tart, featuring a creamy hazelnut filling and a crunchy chocolate crust. Perfectly balanced flavors that will satisfy your sweet tooth while providing a healthy twist.
ingredients
- 1 cup almonds, crushed
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 4 tablespoons coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup dark chocolate, chopped
- 1 cup hazelnuts, roasted and finely chopped
- 1 cup silken tofu
- 1/4 cup almond butter
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
steps
- 1.
Preheat the oven to 350°F (175°C). In a bowl, combine the crushed almonds, whole wheat flour, cocoa powder, melted coconut oil, and maple syrup. Mix until well combined.
- 2.
Press the mixture into a tart pan, ensuring an even layer along the bottom and sides. Bake for 10 minutes, then remove from the oven and let it cool.
- 3.
Melt the dark chocolate in a double boiler. Once melted, spread it evenly over the cooled crust. Sprinkle the roasted hazelnuts on top, pressing them gently into the chocolate. Place the tart in the refrigerator to set.
- 4.
In a blender, combine the silken tofu, almond butter, honey, vanilla extract, and sea salt. Blend until smooth and creamy.
- 5.
Pour the hazelnut filling over the chocolate and hazelnut layer in the tart shell. Smooth the surface with a spatula and refrigerate for at least 2 hours, allowing the filling to set.
- 6.
Once set, remove the tart from the fridge, slice, and serve. Enjoy this healthy gianduja chocolate tart as an indulgent dessert or a sweet snack.
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