Paleo Drop-dead Gorgeous Chocolate-Hazelnut & Salted Caramel Tart

By MJH

Ingredients

• For the base:
• 1 1/2 cups almond meal
• 1 cup hazelnuts
• 2 tbsp coconut oil melted or soft
• 1 egg
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract or essence
• For the caramel filling:
• 150 g pitted dates (about 20 Medjool dates, soaked in boiling water for at least 10 minutes)
• 1 cup coconut cream (coconut milk)
• 1 tbsp soft or melted coconut oil
• 1 tsp vanilla extract or essence
• 1 tsp sea salt or himalayan pink salt
• 2 tbsp crushed almonds
• For the chocolate topping:
• 100 g coconut oil
• 6 tbsp raw cacao powder
• 1 tbsp raw honey
• 1 tsp vanilla extract

Details

Servings 8
Preparation time 40mins
Cooking time 100mins
Adapted from eatdrinkpaleo.com

Preparation

Step 1

Preheat oven to 180 °C/ 355 °F.
Grease a 22cm tart tin

Start with the base.
Heat a small frying pan and add the hazelnuts (1 cup + the 2 tablespoons for the filling).
Cook over medium heat for 3-4 minutes, swirling frequently to prevent burning, until lightly browned on all sides.
Remove and cool for a few minutes.

Place 1 cup of the hazelnuts in a food processor
Reserve 2-3 tablespoons for later.
Grind and process into fine meal, for about a minute.
Add the almond meal, coconut oil, egg, maple syrup + vanilla.
Whiz again until the mixture comes together.

Scoop the mixture out and make it into a large ball.
Place and flatten between 2 sheets of baking paper (about 50x50cm).
With a rolling pin, roll out the base to about 3mm thick.
When rolling, start from the middle and roll to the edges in different directions.
Peel the top layer of baking paper off, then flip the base over the tart tin. Be gentle.

Make sure the area where the sides and the base meet is filled, a little thicker if possible.
Place a round layer of baking paper over the base and fill with baking beads.
Bake in the oven for 10 minutes, remove the baking beads and bake for a further 10 minutes or until golden brown. Turn the oven to 170°C for the second 10 minutes.
Set aside to cool, in the tin.

For the filling:
Drain the water from the soaked dates.
In the food processor, whiz the dates, coconut oil and vanilla until they foam a thick paste.
Add the coconut cream or milk and salt, whiz again until really smooth (about a minute, scrapping the sides).

Spread the caramel mixture over the base and place in the freezer for about 20-30 minutes.
Sprinkle the crushed hazelnuts over the base before adding the caramel or sprinkle on top of the chocolate layer.

The chocolate topping:
In a double boiler (a bowl placed over simmering water), melt the coconut oil, honey and vanilla.
Stir until combined. Sift in the the raw cacao powder and whisk continuously until smooth, about 20-30 seconds(don’t overcook).
Pour the chocolate topping over the caramel and spread with a spatula. Sprinkle with crushed hazelnuts.
Place in the freezer for 5 minutes.

That’s it! Slice and serve with whatever you like – berries, coconut cream, etc.
Store any leftovers covered in the fridge for up to 5 days.