Moonlit Chocolate Hazelnut Truffle Tart

Allergens

Nuts (hazelnuts and almonds)

Ingredients

• 1 1/2 cups hazelnuts, toasted and skinned 1 1/2 cups almond flour 1/2 cup cacao powder 1/4 teaspoon sea salt 1/3 cup coconut oil, melted 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 cup dairy
• free dark chocolate, chopped 1/2 cup full
• fat canned coconut milk

Instructions

1. Preheat oven to 350°F (175°C).
2. In a food processor, combine hazelnuts and almond flour. Pulse until the mixture resembles coarse sand.
3. Add cacao powder and sea salt, then pulse again to combine.
4. With the processor running, drizzle in the melted coconut oil, maple syrup, and vanilla extract. Process until the dough comes together.
5. Press the mixture into a 9 inch tart pan with a removable bottom, creating an even crust.
6. Bake for 12 14 minutes, or until the crust is firm to the touch. Set aside to cool completely on a wire rack.
7. In a small saucepan over low heat, gently warm the coconut milk. Do not boil.
8. Add the chopped dark chocolate and stir until fully melted and smooth. Remove from heat and let it cool slightly.
9. Pour the chocolate ganache evenly over the cooled crust, spreading it to the edges. Refrigerate for at least 2 hours, or until set.
10. Once set, remove the tart from the pan and place on a serving plate.

Chef’s Insight

Toasting and skinning the hazelnuts gives this tart a richer, nuttier flavor.

Notes

This recipe calls for toasted and skinned hazelnuts; you can toast them in the oven at 350°F (175°C) for 8-10 minutes, then remove the skins by rubbing them between a clean kitchen towel.