This tart is really truly heavenly. The thick, creamy chocolate filling recalls a perfect mixed of crushed Ferrero Rocher and smooth Nutella. Just divine. The lack of flour, butter, eggs and sugar means it is much lighter than its traditional equivalent, and of course much healthier. It’s almost impossible 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 and tofu, fibre from the dates and antioxidants from the raw cacao powder. Tofu is really the most amazing addition to this recipe, I know it sounds weird, but wow it makes the creamiest texture and since it absorbs every other flavour it just serves to enhance the sweet, chocolatey deliciousness. You will be absolutely amazed about how easy and how delicious this dessert is, really the ultimate summer treat and a huge hit with everyone. Just yum.
For the filling:
- 2 cups of hazelnuts
- 1 cup of pecans
- 3/4 of a cup of silken tofu
- 3 tablespoons of raw cacao
-1/2 a cup of pure maple syrup
- 6 dates
For the tart:
- 2 cups of ground almond flour
- 1 cup of pecans
- 2 tablespoons of coconut oil
- 1 tablespoon of pure maple syrup
- 15 dates
To make the filling place the nuts in a food processor and allow them to blend into a nut butter, this should take about 5 minutes. Then add the remaining ingredients and blend again until a smooth, creamy chocolate paste forms.
Place the filling to one side and begin the pastry. Place the almonds and pecans into the food processor and blend until a flour forms, this should only take 1-2 minutes. Then add the remaining ingredients for another minute.
Grease a baking tin with coconut oil and fill it with the pastry mixture, using a spatula to compress the mixture. Then bake in a 190C oven for about 10-12 minutes, until it becomes golden brown. Remove it and allow it to cool, it will become harder during this time.
Once it is cool then pour in the chocolate filling. Slice, serve and enjoy.