Raw Hazelnut Tarts

This dessert looks and tastes indulgent, but it is made with good for you Ingredients. The hazelnuts give it that nutty chocolate flavour that we all love and packs this dessert with are omega 3 fatty acids, which are so essential for brain and heart health.

Although dates and maple syrup contain some sugar, they pack this dessert with magnesium! So it's ok right? I could go on why these treats are not only for to kill that sweet craving but also for our body. But let's just say that these vegan hazelnut tarts have a great nutritional profile, plus I mean its chocolate, what can go wrong?

These tarts are

  • Gluten Free

  • Dairy Free

  • Refined Sugar Free

  • Creamy

  • Paleo

  • Keto

  • Perfect Spring

Raw Hazelnut Tarts

Serves: 10-12 tarts

Prep Time: 30 min

Set Time: 3 hrs



  • 1 Cup Dates

  • 2 Cups hazelnuts

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1 Tbsp Cacao


  • 1 1/2 Cups Cashews, soaked 8hr or overnight

  • 1 Cup light coconut milk (canned)

  • 1/2 Cup Maple Syrup

  • 1/3 Cup melted coconut oil

  • 1/4 Cup cacao powder

  • 1/2 tsp cinnamon

  • 2 tsp vanilla extract


  1. Soak dates in hot water for 10 min in a small bowl. In the mean time your dates soak add rest of base ingredients to a food processor and blend until fine, transfer to a bowl.

  2. Once dates have soaked for 10 min drain them and remove seeds. Add them to your food processor with one tablespoon of water and blend until creamy and smooth. Add mixture to rest of base ingredients and use a spatula to combine until you get a "dough" consistency.

  3. Grease each tart mould with coconut oil. Add 2-3 tbsp of the base mixture and spread into an even flat layer pressing it with a spatula, spoon or fingers around the mould. Place in freezer in the meantime you prepare your filling.

  4. Drain your cashews and add them to a high speed blender with the coconut milk, maple syrup, cacao powder, cinnamon, coconut oil & vanilla. Blend until smooth.

  5. Remove base from freezer and fill your tarts with the cashew filling.

  6. Place back in the freezer and let set for at least 3 hours. Once it has set remove from freezer and allow to chill for 10 min before removing it from the mould. Optional: top with coconut yogurt, cacao nibs or chocolate shavings.

Notes: Keeps up to 15 days in a sealed container in the freezer. Allow 10-15 min to chill outside the freezer before serving.

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