Raw/ Vegan/ Gluten free/ Dairy free/ Refined sugar free
Most people love the sound of hazelnut desserts, this might be because when we think of hazelnuts we are reminded of those delicious (but naughty) Ferrero Rochers or Nutella spread. Hazelnuts are one of my favourite nuts to add to desserts and I recommend roasting them as it brings out the flavour so much more. For this tart I combined a hazelnut crust with raw chocolate mousse filling made with avocado. You may of already heard of making mousse with avocado for a healthy option as I have made it before on the blog. If you haven’t heard of this then don’t freak out just yet! I promise you this tastes amazing and no one would ever know its avocado in their dessert!
Hazelnuts// Hazelnuts contain polyunsaturated and mononunsaturated fats which are healthy fats that can protect heart health. They have a high amount of vitamin E, vitamin C and are also a rich source of potassium, calcium and magnesium.
- 1 cup roasted hazelnuts
- ½ cup buckwheat
- 1 cup dates pitted
- 2 tablespoons organic maple syrup, rice malt or honey
- 1 tablespoon coconut oil
- ½ teaspoon cinnamon
- pinch of salt
- 3 ripe avocados
- 1 ripe banana
- ¼ cup coconut oil
- 3 tablespoons cacao
- ½ teaspoon vanilla
- ¼ cup organic maple syrup
- dash of almond milk or water to blend
- Crushed hazelnuts
- Cacao powder
- Blend all base ingredients, transfer to pie dish and press down with fingers until the bottom and sides are covered. Place in freezer while you prepare your filling.
- Blend the mousse ingredients until smooth and creamy. You can add more almond milk until you reach your desired consistency but don't make it watery.
- Transfer into the pie dish and place in freezer for 3-4 hours.
- Add your toppings and enjoy!
- If you want your mouse to be soft store in fridge (will not last as long) or store in freezer and let it melt for about 20 minutes before serving.