Raw Chocolate Tart W/ Hazelnut Crust Recipe So Light & Fluffy

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the Hazelnut Crust:

145 g raw hazelnuts

90 g flaked toasted almonds

70 g dried dates

25 g dark cocoa powder

55 g refined coconut oil, melted

2 T golden syrup/maple syrup/agave syrup

Pinch flaky sea salt

subheading: For the Filling:

145 g dark vegan chocolate

25 g refined coconut oil

3 T icing sugar

200 g firm silken tofu

100ml plant milk

1 t espresso powder

1 t vanilla extract

1 T cocoa powder

Pinch flaky sea salt

subheading: For Finishing:

5 T hazelnut butter (or hazelnut praline)

1 T cacao nibs

1 T chopped toasted hazelnuts

Directions at wickedhealthyfood.com

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