VEGAN NUTELLA TARTS

With the chewiest crust and a homemade hazelnut filling my first ever chocolate hazelnut tarts were a success !!! This tart is really truly heavenly. The thick, creamy chocolate filling recalls a perfect mixture of crushed Ferrero Rocher and smooth Nutella. The lack of flour, butter, eggs and sugar means it is much lighter than its traditional equivalent, and of course much healthier. It’s hard to believe that something that tastes this good has so many wonderful benefits for your body but it really does. It’s so rich in protein from all of the nuts, fibre from the dates and antioxidants from the raw cacao powder. Avocado is really the most amazing addition to this recipe, I know.. it sounds weird, but it makes the creamiest texture and since it absorbs every other flavour it just serves to enhance the sweet, chocolatey deliciousness.

INGREDIENTS-
FILLING –
  • -2 cups of roasted hazelnuts
  • -1 avocado
  • -3 tablespoons of cacao powder
  • -1/2 cup of maple syrup 
BASE-
  • -2 cups of ground almond flour
  • -13 medjool dates
  • -3 tbsp of water
    -3 tbsp of coconut oil
Directions-
Lay the hazelnuts onto a tray and roast at 180 degrees for ten minutes. Once done, remove to cool.
Then, place all base ingredients into a food processor and whiz until the mixture becomes uniform! Transfer to a tray and create the moulds. 
Once the hazelnuts are cool, place all the filling ingredients into a food processor and blend until the consistency is smooth. 
Set in the fridge to cool for half an hour! Enjoy! This is one of my favourites!