Herewith I welcome the next sweet recipe on my blog. Hello, no bake mocha tart with hazelnut crust.
I also eat savory food. Honestly. Madly gladly even. But I always need one bite of something sweet after. Like. One bite = one piece. You know what I mean.
Plus let’s also not define the size of p i e c e. No judging here.
What is clear is that I like to know that my daily sweet bites are full of good things. This means that they haven’t seen refined white sugar, palm oil or anything like that.
Well, I also eat sweets from the supermarket, every here and then. But at least my homemade desserts should meet these criteria.
That mocha tartelette. Mhm. MMMHM.
- It does not contain refined sugar, but is sweetened with dates and coconut blossom sugar.
- It contains no flour.
- Every bite is a melt-in-your-mouth-experience.
The crust tastes incredibly delicious thanks to the hazelnuts and caramel-y dates.
And then comes this cream. People. It’s like silk. OMG.
The texture is simply unbeatable. So soft and creamy. This is because there are no solid ingredients in it. Neither melted chocolate, nor almond butter or grated nuts.
It is made from the solid, more fatty part of coconut milk. This btw is obtained by placing a can of coconut milk in the refrigerator for at least one hour.
But it also works if you use coconut milk at room temperature. Just make sure it has not been shaken for a while. Then the firmer part settles on top.
Chocolate is the perfect topping for this mocha tart. Of course. But you can also use roasted nuts, sesame seeds or just some espresso/cocoa powder. Get creative and then…ENJOY!
YUM, YUM, YUM.
| Prep Time | 20 minutes |
| Passive Time | 6 hours |
| Servings |
tart Ø 15cm
|
- 180 g rolled oats
- 80 g hazelnuts
- 1 tbsp chia seeds
- 1 tbsp coconut oil melte
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1 tsp maca powder
- 10 pitted soft medjool dates
- 1/2 tsp salt
- 250 g full fat coconut cream
- 100 g naturally sweetened oat milk
- 3 tbsp coconut blossom sugar or fine brown sugar
- 3 tbsp maple syrup
- 1 tbsp cocoa powder
- 1,5 tsp espresso powder
- 1 tbsp corn starch
- 1 tsp Agar-Agar
- 1 tsp vanilla extract
- your favorite chocolate
Ingredients
Hazelnut Crust
Mocha Cream
Topping
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- Soft dates are required for the hazelnut crust. If you do not have soft dates, soak the hard dates in hot water for 15 minutes and dry them after with a kitchen towel.
- For the crust, finely grind the rolled oats and hazelnuts in a blender. Add the remaining ingredients and mix until a fine mixture is obtained. It should stick together when you squeeze it with your fingers. If it is still too dry, simply add another tablespoon of coconut oil or one or two dates.
- Press the hazelnut mixture firmly into a tart pan (Ø15cm), also along the edge, and place in the refrigerator.
- For the filling, put all the ingredients in a saucepan and mix well. Bring to the boil once so that the mixture thickens slightly. Stir constantly to avoid lumps. Remove from stove and allow to cool for 10 minutes. If it is at room temperature, empty the cream into the tart and refrigerate for at least 6 hours or overnight.
- Decorate with chocolate before serving.