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Salted mocha hazelnut tart with Rawmio {vegan + paleo}


  • Author: Nyssa Tanner
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 12-14 pieces 1x

Description

Salted mocha hazelnut tart with Rawmio chocolate is an incredibly decadent and satisfying vegan and paleo dessert! No bake, made with nutrient dense ingredients, and sprinkled with sea salt like every great chocolate dessert should be.


Scale

Ingredients

FOR FILLIING

  • 1 cup of raw cashews
  • 1/31/2 cup water (see notes)
  • 1/2 cup chocolate hazelnut spread 
  • 1 tbsp ground coffee 
  • 1 tsp vanilla extract 
  • 1/4 tsp sea salt 
  • 3 tbsp coconut oil, melted 
  • 12 tsp maple syrup – to taste – see notes

FOR CRUST 

  • 1 1/2 cups raw almonds 
  • 1 3 oz rawmio (or another type of) chocolate bar, melted 
  • 1/4 cup coconut oil 
  • 4 large dates 
  • 1 tbsp ground coffee 
  • 1 tbsp cacao powder 
  • 1 tsp vanilla 
  • 1/2 tsp sea salt 

FOR CANDIED HAZLENUTS 

  • 1 cup raw hazelnuts 
  • 2 tsp avocado oil 
  • 1 1/2 tbsp maple syrup 
  • big pinch of sea salt 
  • 1/4 tsp cinnamon 
  • 1/2 tsp ground coffee

for assembly

  • 1/2 cup hazelnuts, chopped
  • flaky sea salt 
  • 1/4 tsp ground coffee 

Instructions

recipe prep

  • Soak raw cashews in boiling water for at least 30 minutes, up to three hours. 
  • Preheat oven to 375

For crust and candied hazelnuts

  1. Roast almonds for crust for about 8-9 minutes, until fairly dark and quite fragrant. Move to a bowl or plate to cool.
  2. While almonds are cooling, prep the candied hazelnuts for the oven.
  3. In a small bowl mix together hazelnuts, avocado oil, maple syrup, sea salt, cinnamon and ground coffee. Transfer to a parchment lined baking sheet and bake for 5 minutes. Remove from the oven, stir and return to the oven for another 3 minutes. Stir to coat again and bake for 1 more minute, until bubbles have slowed dramatically and the maple syrup mixture is clinging to the hazelnuts.
  4. Remove from oven and set aside to cool, spreading hazelnuts evenly and separating as much as possible so they don’t harden into one large chunk.
  5. Melt chocolate bar either in the microwave or over a double boiler.
  6. Add almonds, melted chocolate, coconut oil, dates, ground coffee, vanilla extract and sea salt to the food processor.
  7. Process all ingredients in a food processor until well combined, stopping every so often to scrape down the sides, and to poke around and make sure that all of the dates have been incorporated.
  8. Press into a 13.75×4.25×1 inch tart pan with a removable bottom using your hands, and pop into the refrigerator or freezer for about 30 minutes to set.
  9. While crust is setting prepare the filling.

for filling

  1. Drain and rinse cashews. Add to the blender along with water* (see notes!), chocolate hazelnut spread, ground coffee, vanilla extract, sea salt, and melted coconut oil. 
  2. Blend on high for several minutes, using your tamper to get everything moving, until silky smooth, and almost fluffy in texture. 
  3. Taste and add a little maple syrup if desired. 

for assembly

  1. Once crust is set and filling is ready, pour filling into crust and spread evenly.
  2. Sprinkle with flaky sea salt, 1/2 cup chopped candied hazelnuts, and 1/4 tsp ground coffee.
  3. Move to the refrigerator and chill overnight, or if you’re in a hurry, you can start it in the freezer to speed up the process. If you’re starting it in the freezer leave it to set for at least an hour, but longer is better. Once it’s set you can move to the refrigerator (it will hold it’s shape in the refrigerator), or if you prefer it to be somewhat frozen when you eat it just thaw it on the counter for about 10-15 minutes before digging in. It’s easiest to slice when frozen and then thawed ever so slightly.
  4. Slice in desired serving size into about 12-14 pieces.
  5. It stores great in the freezer in pre-cut pieces!

Notes

  • The amount of water you use will depend on what type of chocolate hazelnut spread you use. The Rawmio chocolate hazelnut spread is pretty thick, so I ended up using closer to 1/2 a cup of water. I have also made this recipe with another chocolate hazelnut spread that was on the thinner side. In that version I used about 1/3 of a cup of water. You will want the filling to be the consistency of a-just-pourable mousse. Start with less and you can always add a little more if it’s just too thick to blend.
  • Since this is not a super sweet dessert, you may end up wanting to add just a touch of maple syrup to the filling as well. You can go ahead and blend everything up, taste it, and make it a little sweeter if you’d like.