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Chocolate Hazelnut Tart

5/30/2019

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Ingredients
Supplies
  • 4 Foil or Foil-Lined Muffin Cups

Crust
  • 3/4 cups Fine Hazelnut Flour I prefer Bob's Red Mill
  • 2 tsp Natural Cocoa Powder
  • 3 Tbsp Coconut Oil melted
  • 1 Tbsp Pure Maple Syrup
  • 1/8 tsp Sea Salt

Filling
  • 3 Tbsp Coconut Oil
  • 3 Tbsp Full-Fat Coconut Milk
  • 3 Tbsp Maple Syrup
  • 6 Tbsp Cocoa Powder I use half Natural, half Black Onyx
  • 1/2 tsp Pure Vanilla Extract
Instructions
Prepare Tart Molds (if you do not already have mini tart pans):
  • Use foil or foil-lined muffin cups (paper cups are too flimsy), place a regular-mouth mason jar top-down in the center of the muffin liner and press down until the liner is widened.

Crust
  • In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
  • Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
  • Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.

Filling
  • Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
  • Remove from heat and whisk in the cocoa powder until smooth and glossy.
  • Whisk in the vanilla just until combined.
  • Option 1: Pour the filling mixture evenly between the 4 prepared tart crusts.
  • Place tarts in the refrigerator to chill for at least 1 hour or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced.
  • Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.

​Recipe and Photo from Our Paleo Life
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  • Home
  • About
  • Services
    • Nutrition Response Testing
    • Wellness Coaching
    • Foot Detox
    • Detox Kit
    • Full Price List
    • PureLife PEMF
  • Recipes
  • Testimonials
  • Announcements
  • Contact
  • Blog