Nutty Dark Chocolate Tart with Toasted Hazelnuts

One of my favorite plant-based chocolate desserts I have made so far. Primarily because it is absolutely mouthwatering - with a rich decadent chocolate taste and the perfect amount of nutty! Also, it so simple to make! Your guests will be asking you for the recipe as soon as they try it! Enjoy!

INGREDIENTS

For tart dough

• 1 1/2 cups almonds
• 1/4 cup cocoa powder
• Pinch sea salt
• 3/4 cup pitted Medjool dates
• 2 tbsp coconut oil, melted
• 1/4 cup chopped toasted hazelnuts
• 1 oz dairy-free dark chocolate, shaved

Filling:

• 1 cup almond milk made with the NutraMilk
• 7 oz dairy-free dark chocolate, finely chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1/3 cup coconut sugar
• 1/4 cup almond butter made with the NutraMilk
• 3 tbsp coconut oil, melted

INSTRUCTIONS

• Make almond butter & almond milk in the NutraMilk, if you don't already have batches made and set aside.
• In the NutraMilk, combine almonds, cocoa powder and salt. Process until finely ground.
• Add dates and coconut oil and process until combined.

• Press into bottom and up side of 9-inch pie plate. Refrigerate while making filling.
• For the filling: Meanwhile, in small saucepan, heat almond milk over medium heat until steaming and just starting to simmer; pour over chopped chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Let cool to room temperature.

• In the NutraMilk, combine black beans, coconut sugar, almond butter and coconut oil; process until well combined.
• Add melted chocolate mixture; process until smooth.

• Scrape into crust; smooth top. Garnish with hazelnuts and shaved dark chocolate. Refrigerate for about 1 hour or until set. 

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Ripple.