Chocolate Hazelnut Tart Vegan Raw Recipes
CHOCOLATE HAZELNUT TART - VEGAN RAW
Categories Chocolate Dessert No-Cook Vegetarian Wheat/Gluten-Free Healthy Vegan Raw
Yield 8 People
Number Of Ingredients 10
Steps:
- Crust: In a medium bowl, add all crust ingredients and stir with a fork until evenly combined. Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges. Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling. Filling: Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil. Remove from heat and whisk in the cocoa powder until smooth and glossy. Whisk in the vanilla just until combined. Option 1: Pour the filling mixture evenly between the 4 prepared tart crusts. Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes. Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.
CHOCOLATE HAZELNUT TART (VEGAN, RAW)
Categories Chocolate Nut Dessert No-Cook Vegetarian Low Cal Wheat/Gluten-Free Healthy Vegan Raw
Yield 8
Number Of Ingredients 10
Steps:
- Crust: In a medium bowl, add all crust ingredients and stir with a fork until evenly combined. Press into the bottom and sides of a tart pan/mold. Filling: Warm coconut oil, coconut milk, and maple syrup in a saucepan over medium-low heat until just melted. Remove from heat and whisk in the cocoa powder until smooth and glossy. Whisk in the vanilla just until combined. Pour the filling over the tart crust. Chill for 6 hours. Garnish with strawberries, sifted cocoa powder, etc.
More about "chocolate hazelnut tart vegan raw recipes"
CHOCOLATE TART WITH HAZELNUT CRUST (VEGAN & GF) - FEASTING AT HOME
From feastingathome.com
5/5 (5)Category DessertCuisine FallTotal Time 45 mins
- Pre heat oven to 325 F. In a food processor, place hazelnuts, oats and salt and pulse until it’s course and sand-like in consistency. It doesn’t have to be super fine. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round (with removable bottom) taking your time to press into every nook and cranny. It should be 1/3 inch thick with uniform thickness and clean edges. Pierce the bottom with a fork 10-12 times, and place in the middle of the oven 17-20 minutes, checking halfway through. If edges seem like they are getting too dark, lightly cover foil ( just set the foil on top). You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
- While the tart shell is baking, make the filling. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
- Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. And the melted chocolate and process until smooth and creamy. Set aside.
- Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
VEGAN CHOCOLATE HAZELNUT TART - CHOOSING CHIA
From choosingchia.com
5/5 (6)Total Time 30 minsCategory DessertCalories 394 per serving
- Combine the crust ingredients together in a food processor until well combined. The mixture should be sticky when you press it between your fingers.
- Transfer the dough to a tart pan. Using your fingers, press the dough down evenly to cover the pan.
VEGAN CHOCOLATE HAZELNUT TART - THE BANANA DIARIES
From thebananadiaries.com
5/5 (1)Category DessertServings 10Total Time 1 hr 20 mins
- Press the dough into an 8″ or 9″ tart pan, and place the crust into the fridge for 20 minutes to chill.
PALEO CHOCOLATE HAZELNUT TART / VEGAN & RAW | RICH & DENSE - …
From ourpaleolife.com
4.6/5 (5)Total Time 2 hrs 5 minsServings 4Calories 406 per serving
- Use foil or foil-lined muffin cups (paper cups are too flimsy), place a regular-mouth mason jar top-down in the center of the muffin liner and press down until the liner is widened.
- Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
- Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.
HEALTHY RAW CHOCOLATE TART [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
Servings 4Estimated Reading Time 50 secs
RAW CHOCOLATE TART W/ HAZELNUT CRUST RECIPE SO LIGHT & FLUFFY - …
GLUTEN-FREE CHOCOLATE HAZELNUT TART - SALTED PLAINS
From saltedplains.com
Category DessertTotal Time 2 hrs 50 minsEstimated Reading Time 4 mins
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil. Set aside.Spread all the hazelnuts for crust and topping (1 1/2 cups total) in an even layer on a baking sheet. Toast for 10-12 minutes, careful not to burn. Let cool for a few minutes then transfer hazelnuts to a kitchen towel. Using the kitchen towel, rub off most of the skins.
- Place a 1/2 cup of the toasted hazelnuts in the bowl of a food processor. Pulse until hazelnuts are finely chopped and crumb-like. Add almond flour, organic cane sugar, and salt. Pulse to combine. Drizzle maple syrup, melted coconut oil and vanilla extract and pulse until mixture starts to come together. Continue pulsing dough, while alternating scaping down sides with a spatula, if needed.
- Once dough is mostly combined, remove from bowl of food processor and mix dough together with your hands. (If it doesn't hold together, place back in food processor and add a half teaspoon to one teaspoon more melted coconut oil and process.) Transfer to prepared tart pan. Press dough into the bottom and halfway up the sides of pan, so that dough is dispersed evenly. (I usually spend a few minutes pressing and fine-tuning edging.) Bake for 22-26 minutes. Crust should be a golden color. Allow to cool completely on a wire rack.
- Once crust is cool, prepare ganache filling. Place chocolate chips in a medium glass bowl and pour coconut milk over chocolate. Microwave at 30-second intervals, stirring with a rubber spatula after each, until chocolate is almost completely melted. Stir until all chocolate has melted and coconut milk is completely incorporated.
CHOCOLATE ORANGE TART (RAW VEGAN, GLUTEN-FREE, NO-BAKE) - …
From unconventionalbaker.com
5/5 (2)Category Pies & TartsCuisine DessertTotal Time 20 mins
- Process the hazelnuts into a very fine crumble in a food processor. Add all remaining crust ingredients and process to combine. Transfer this mixture into a 7″ tart pan with a removable bottom, and press down into a thin even crust all along the base and edges. Set aside.
- Blend all orange layer filling ingredients in a power blender until completely smooth. Remove 2/3 of this mixture out of the blender and set aside.
- Add all chocolate layer filling ingredients to the remaining mixture in the blender, and blend until smooth.
- Pour or spoon in a bit of the chocolate mixture into the center of the crust in the pan, then pour / spoon in some of the orange mixture into the center of the chocolate mixture. Repeat the process, alternating between the two mixtures until you use them both up. Tap the pan on the counter lightly to smooth out the mixture. You can use a skewer to swirl the two layers together lightly. Sprinkle with cacao nibs around the edges.
RASPBERRY CHOCOLATE TART WITH HAZELNUTS (VEGAN) - BIANCA ZAPATKA
From biancazapatka.com
4.8/5 (5)Category Dessert, Pie, TartServings 12Estimated Reading Time 7 mins
- Preheat the oven to 350°F (175°C). Spread the chopped hazelnuts out onto a baking sheet lined with parchment paper. Toast for about 5-7 minutes, until slightly browned. Allow to cool for 5 minutes and turn the oven up to 350°F (180°C)
- Add 3/4 cup of the toasted hazelnuts to a food processor or blender and pulse into a coarse flour. Transfer to a bowl and add in the flour, sugar, and salt. Whisk to combine, then add cold pieces of vegan butter and knead with your hands until the mixture sticks together. (If it’s too dry, add a little ice water).
- Press the mixture evenly into a lightly greased 9-inch tart pan, using your fingers (or the back of a spoon or the bottom of a glass).
VEGAN CHOCOLATE HAZELNUT TART - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
5/5 (7)Estimated Reading Time 4 minsServings 8Total Time 50 mins
- Place the remaining 2 1/2 cup hazelnuts, pecans, dates, cocoa powder, and sea salt into a 12-cup food processor. Process until the dates have been incorporated and only small pieces of nuts remain. Add the vanilla extract and process just to combine. Add the water only as needed to create a soft cookie dough like texture.
- Line a 9″ tart pan with a removable bottom with plastic wrap. Spread and pat the crust out into the pan with a spatula, using your hands as needed. Refrigerate the crust while you make the filling.
- Wipe out the food processor bowl to remove any tidbits of nuts, and add the avocados, cocoa powder, maple syrup, hazelnut oil, sea salt, and vanilla extract.
CHOCOLATE HAZELNUT TART - RICARDO
From ricardocuisine.com
5/5 (9)Category DessertsServings 12Total Time 55 mins
- In a food processor, blend the hazelnuts, flour and icing sugar to a fine powder. Add the butter and pulse a few times until it forms pea-sized pieces. Add the egg and blend just until the dough starts coming together.
VEGAN CHOCOLATE HAZELNUT TART (GLUTEN-FREE) - CROWDED KITCHEN
From crowdedkitchen.com
5/5 (1)Total Time 3 hrs 15 minsCategory DessertCalories 459 per serving
- Combine all crust ingredients in food processor and process until well combined. Make sure there are no large pieces of hazelnut.
- Press crust evenly into a 9-inch circular tart pan or a 14-inch rectangular tart pan. Use the bottom of a measuring cup to evenly press crust into pan.
VEGAN CHOCOLATE-HAZELNUT TART WITH FRESH BERRIES RECIPE | …
From myrecipes.com
Total Time 45 mins
- 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.
PALEO CHOCOLATE TART WITH HAZELNUTS & SALTED CARAMEL - IRENA MACRI
From irenamacri.com
4.8/5 (4)Total Time 1 hr 40 minsCategory DessertCalories 470 per serving
- Preheat the oven to 180 °C / 355 °F. Grease a 22-cm tart tin (my tart was 26cm, so the tart might have ended up a little thinner, but still worked as you can see).
- The recipe uses raw hazelnuts but I decide to do a little roasting beforehand, to give them richer flavour. Heat a small frying pan and add the hazelnuts (1 cup + the 2 tablespoons for the filling). Cook over medium heat for 3-4 minutes, swirling frequently to prevent burning, until lightly browned on all sides. Remove and cool for a few minutes.
- Place 1 cup of the hazelnuts in a food processor (the girls used a Vitamix, I used a standard food processor). Reserve 2-3 tablespoons for later. Grind and process them into fine meal, for about a minute. Add the almond meal, coconut oil (I didn’t even melt mine), egg, maple syrup (girls used Natvia and you could use any other natural sweetener) + vanilla. Whiz again until the mixture comes together.
- Scoop the mixture out and make it into a large ball. Place and flatten between 2 sheets of baking paper (about 50x50cm). With a rolling pin, roll out the base to about 3mm thick (mine was more like 5cmm). When rolling, start from the middle and roll to the edges in different directions. Peel the top layer of baking paper off, then flip the base over the tart tin. Be gentle. My base broke a little but you just fill in any gaps with your fingers. Make sure the area where the sides and the base meet is filled, a little thicker if possible.
VEGAN CHOCOLATE TART (GLUTEN-FREE) - MY QUIET KITCHEN
From myquietkitchen.com
5/5 (4)Total Time 5 hrs 30 minsCategory DessertCalories 372 per serving
- Skip ahead to step 2 if using the almond flour crust linked in the recipe. If starting with raw hazelnuts, toast them on a baking sheet at 350 degrees for 10 minutes. Let cool slightly before wrapping in a lint-free towel and rubbing together to remove most of the skins. In a food processor fitted with the S blade, pulse together the hazelnuts, dates and salt until sticky and well incorporated. Lightly oil the scalloped ring of an 11-inch tart pan. Press the crust mixture into the pan, allowing it to come up the sides. Freeze the crust for a few minutes while you prepare the filling.
- With a blender: Blend the cashews (or nut/seed butter) and coconut milk on high speed until smooth. Add the vanilla, coffee, cocoa powder, and melted chocolate to the blender, and blend again. Without a blender: In a microwave-safe bowl, whisk together the coconut milk, nut/seed butter, vanilla, coffee, cocoa, salt, and melted chocolate. If needed, heat briefly in the microwave, 10 to 15 seconds, so that it's easier to fully incorporate the ingredients.
CHOCOLATE HAZELNUT TART - CRUMBS & CARAMEL
From crumbsandcaramel.com
5/5 (17)Total Time 3 hrs 33 minsCategory DessertCalories 421 per serving
- Preheat the oven to 350°F. In a food processor, blend the hazelnuts until a coarse meal forms, scraping down the sides and bottom. Don't over process or it'll become greasy and then into nut butter.
- While the crust is cooling, in a small bowl, whisk the cornstarch with 1/3 cup of the plant milk until no lumps remain. Set aside.
- In a microwave-safe bowl, combine the chocolate and coconut cream. Start with a 30 second burst, stir, then microwave for 10-20 second increments, just until melted. Don't overheat or the chocolate will burn and seize becoming hard and unusable for ganache. Whisk until smooth and pour over the chilled tart. Spread evenly over the top. Garnish with the chopped hazelnuts. Best if chilled until the ganache is set for easy slicing, but may served right away. Store leftovers in an airtight container in the refrigerator for 5 days.
CHOCOLATE HAZELNUT MOUSSE TART (NUTELLA TART) - VEGAN, GF
From addictedtodates.com
4.7/5 (3)Total Time 2 hrs 20 minsCategory DessertCalories 307 per serving
CHOCOLATE HAZELNUT TART - DIABETIC VEGAN
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CHOCOLATE AND HAZELNUT TART [VEGAN] - ONE GREEN PLANET
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Servings 10Estimated Reading Time 2 mins
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