Chocolate Hazelnut Espresso Tart

back with another tart

Yes I’m still laughing at the word tart. Grow up Luce.

After using HealthyLivingJames recipe to create a slightly different version of his free-from chocolate cake, found here, I couldn’t stop thinking about the avocado ganache.

I had leftovers from the cake and put the ganache into a mousse bowl and refrigerated it. It was amazing! So it got me thinking as to what else I could do with it. And then I thought, what about a tart. With a coffee flavour for my coffee loving partner. Slight trial and error with getting the consistency, but freezing the tart is the answer here. A frozen tart haha.

Using hazelnuts in the base gives it a nice nutty flavour and texture. This dessert is dairy free, egg free and gluten free (if you use GF oats). If you’re not a massive coffee lover then feel free to adjust the espresso powder or simply get rid of it completely. You will seriously be wanting more than one slice of this!

Makes 1 tart which serves approx. 10 people
takes approx. minutes

For the Hazelnut Base
125g hazelnuts
75ml coconut oil
4 tablespoons of maple syrup
1/2 teaspoon of salt
200g of oats (gluten free if required)

For the Chocolate filling
4 avocados
45g cacao powder
5 tablespoons of maple syrup
4 tablespoons of coconut oil (melted)
pinch of salt
1 teaspoon of espresso powder

For decoration
Crushed hazelnuts

To make the base
1. Preheat oven to 180°C/350°F., and grease a 9″ tart dish.
2. In a food processor, blitz 75g of your oats into a fine flour. Empty into a separate bowl.
3. Add your hazelnuts to the processor and blend until a fine grain is reached (similar to sand).
4. Then add your ground oats, coconut oil, maple syrup and salt to the processor and blitz until the mixture comes together like a dough.
5. Finally add the remaining 125g of oats and blitz until your oats are slightly chopped. you want to keep some texture in the dough.
5. Empty dough into your tart dish and press the mixture firmly across the whole base, creating crusts for the side.
6. Using a fork, prick a few holes in the base and then place in oven for 16 minutes (the crust should be a golden colour), before taking out and letting cool completely.

To make the filling
1. In a food processor add all of your ingredients for the filling and blend until smooth. This may take a few minutes. Add some water if the mixture if too thick to blend.

To finish
1. Empty your filling into your cooled crust and place in freezer for about 90 minutes before taking out and garnishing with crushed hazelnuts and fruit before slicing and serving.


Store in fridge!

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


3 thoughts on “Chocolate Hazelnut Espresso Tart

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