Salted dark chocolate mousse filling meets naturally gluten-free hazelnut pulp in this decadent tart. Pair with fresh Hazelnut Milk and enjoy this sweet chocolatey treat!
Serves: 9 inch tart (8-10 slices)
Prep Time: 25 minutes
Cook Time: 20 minutes
Waiting Time: 2-3 hours
- 1 cup gluten-free oat flour
- 1/2 hazelnut pulp*
- 1/3 cup gluten-free oats
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1 1/2 cans of full fat coconut milk
- 6-8 pitted medjool dates (softened)
- 12 oz unsweetened 100% chocolate
- ¼ cup almond butter
- ¼ tsp salt
- Optional: 1/4 cup maple syrup
Preheat oven to 360 degrees Fahrenheit. Grease an 8-inch tart pan with coconut oil and set aside.
For the crust add oats, oat flour and almond pulp* into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
For the dark chocolate mousse filling heat chocolate, coconut milk and soaked dates in a small pot over medium-high heat whisking continuously until chocolate has melted and dates have dissolved. Add in almond butter and maple syrup if preferred. It gives the ganache that glossy shine. Let mixture cool for a couple minutes and then pour into tart. Refrigerate for at least 2-3 hours until ganache tart has fully set. Garnish with fresh berries and serve. Store in refrigerator for up to one week.
*make sure to squeeze out any excess liquid