No bake Mocha Tart with Hazelnut Crust | vegan
Unbelievably creamy no bake mocha tart with a crunchy hazelnut crust. The texture is melt-in-your-mouth SO delicious!
Servings Prep Time
1tart Ø 15cm 20minutes
Passive Time
Servings Prep Time
1tart Ø 15cm 20minutes
Passive Time
Hazelnut Crust
  • 180g rolled oats
  • 80g hazelnuts
  • 1tbsp chia seeds
  • 1tbsp coconut oilmelte
  • 1tsp cinnamon
  • 1tsp cocoa powder
  • 1tsp maca powder
  • 10pitted soft medjool dates
  • 1/2tsp salt
Mocha Cream
  • 250g full fat coconut cream
  • 100g naturally sweetened oat milk
  • 3tbsp coconut blossom sugaror fine brown sugar
  • 3tbsp maple syrup
  • 1tbsp cocoa powder
  • 1,5tsp espresso powder
  • 1tbsp corn starch
  • 1tsp Agar-Agar
  • 1tsp vanilla extract
  • your favorite chocolate
  1. 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.
  2. 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.
  3. Press the hazelnut mixture firmly into a tart pan (Ø15cm), also along the edge, and place in the refrigerator.
  4. 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.
  5. Decorate with chocolate before serving.