Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce (V, GF, SF)

Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce

I’m happy to be participating in the third ever Virtual Vegan Potluck. This is my second time participating, and suprise – I made a dessert. Last potluck, I brought a delicious Vegan French Silk Pie, which has actually become my most visited recipe on my blog. In the last six months I have ditched gluten and soy, so this time around I’m bringing a wonderfully rich, decadent Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce topped with fleur de sel – completely vegan, gluten and soy free.

CHocolate Hazelnut Tart

This dessert is best serve chilled, and removed from the fridge right before serving. When it comes to room temperature, it becomes a little bit soft and crumbly, but is still quite tasty. The filling is almost raw, and although I did not test it, I believe the crust could be made raw by skipping the baking altogether, and freezing before filling. If you try this, let me know! I don’t have a tart pan, so I made it in an 8×8-inch cake pan, which worked great. If you have a tart pan, then yours will turn out even better. I did also make this as 12 mini tarts. If you do this, just cut the baking time by about 10 minutes.

Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce

Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce
Vegan, Gluten-free, Soy-free
makes 1 8 X 8″ square tart, or 12 mini tartlets

Crust Ingredients:
1 1/2 cup hazelnut flour*
1/2 cup almond flour
1/2 cup dark cocoa powder, dutch processed  – sifted
1 tablespoon organic maple sugar {or vegan cane sugar}, (optional)
1/4 teaspoon salt
1/3 cup extra virgin coconut oil (or vegan, soy-free butter), at room temperature

Filling Ingredients:
1/2 cup dark cocoa powder, dutch processed – sifted
1/4 cup pure cacao butter, melted
2/3 cup pure maple syrup
1 teaspoon alcohol-free pure vanilla extract

Hazelnut Butter Caramel Sauce:
2 tablespoons organic maple sugar
1 tablespoons pure maple syrup
1 teaspoon soy-free, vegan butter {or coconut oil}
1/4 cup hazelnut butter*
3 tablespoons almond milk
1 teaspoon alcohol-free pure vanilla extract
1/8 teaspoon salt

*To make hazelnut flour and hazelnut butter, I explain it in this post. You can substitute almond flour and almond butter.

To make the crust: Preheat oven to 350 degrees farenheit. Line an 8×8-inch cake pan with parchment paper so that all sides are covered and crust will be easy to lift out. Sift together the hazelnut flour, almond flour, cocoa, maple sugar and salt until well combined. Add the coconut oil and mix well. Press the dough into the pan so that it covers the bottom and about an inch up the sides. Bake in the center of the oven for 15 minutes, rotate pan, and bake another 15 minutes. Remove from oven and cool, then cover and place in the fridge until ready to fill.

To make the filling: Cacao butter is solid at room temperature, so I like to melt it before adding it to recipes. To do this, cut or break off a few chunks of cacao butter and place in a clean glass mason jar. Place the jar in a cup half-full of boiling water. The cacao butter will start to melt slowly. When liquified, measure it out into 1/4 cup (or 4 tablespoons). In a bowl, whisk the warm cacao butter into the sifted cocoa powder until a nice chocolate paste forms, then add the maple syrup and vanilla. Whisk until silky smooth. Pour the chocolate filling immediately into the prepared crust that has been cooled. Spread the filling till it reaches the sides of the crust using a rubber spatula. Cover tart and refrigerate until seconds before serving. Slice the tart into 12 equal squares.

To make the caramel: In a small saucepan over medium-high heat, heat the maple sugar, maple syrup and vegan butter until it comes to a slight bubble. Add the hazelnut butter and almond milk and use a rubber spatula to combine. Allow mixture to return to a slow boil and let cook for about 2 minutes. Remove from heat and add the vanilla and salt. Slowly stir with the rubber spatula until creamy. Let cool for a few minutes and pour into a squeeze bottle. Top slices of the tart with the caramel sauce right before serving. Sprinkle some coarse sea salt on top of caramel if you’d like.

Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce

Serve with tea or wine, well after a nice vegan potluck dinner.

Chocolate Hazelnut Tart w/ Hazelnut Butter Caramel Sauce

To go on to the next recipe in the potluck, click here. To return to the recipe before mine, click here. To start from the beginning of the potluck, click here.


Hazelnuts: A How To…

Roasting Hazelnuts

Roasting hazelnuts is fast and simple, and is the starting off point to make my Chocolate Hazelnut Tart with Hazelnut Butter Caramel Sauce.

To roast hazelnuts, start out with a 16 ounce bag of raw hazelnuts. Preheat your oven to 350 degrees Farenheit. Spread out the hazelnuts on a parchment paper lined baking sheet. Bake for 10 minutes. Remove from oven and allow to cool for a few minutes. Next, you want to remove the skins. I find the easiest way to do this is with clean hands (no towels necessary). Rub the hazelnuts between your fingers and the skins will fall right off. Some nuts will be stubborn and hang on to their skins, that’s okay too. Place the blanched hazelnuts in a container to cool completely.

Roasted, blanches Hazelnuts

To make hazelnut meal (hazelnut flour): Place roasted and blanched hazelnuts in a blender or food processor and process until crumbly and resembles flour. To make my hazelnut butter, remove 1 1/2 cups of hazelnut flour from the blender or food processor.

Hazelnut Meal (Hazelnut Flour)

To make hazelnut butter: In a blender or food processor, process 2 1/2 cups hazelnut meal, 1/4 cup pure maple syrup, 1/4 cup almond milk and 1/8 teaspoon salt. Blend until very very smooth. Refrigerate until ready to use.

Roasted Hazelnut Butter

Virtual Vegan Potluck: French Silk Pie

For this years Virtual Vegan Potluck, I’m bringing dessert: a rich, creamy, and oh-so-decadent French Silk Pie. I hope you saved some room for a slice!

This is one of those recipes where the statement “they won’t even know it’s vegan” will actually be true. This pie is rich, delectable, both heavenly and sinful – an absolute indulgent dessert. It’s so chocolatey. It’s so dreamy, creamy… the crust is flaky and crispy… mmmm…

This pie would be a wonderful dessert to bring to a holiday party. It’s the perfect “pie and coffee” dessert. Or pie and soynog… oh.. yes.  I’m just going to let the photos do most of the talking for me on this one…

Vegan French Silk Pie
makes 1 standard size pie

1 1/2 cup unbleached all-purpose flour
1/2 tsp salt
1/2 cup chilled vegetable shortening (I used Earth Balance shortening sticks)
2 tablespoons chilled canola oil
4-6 tablespoons ice water

1 cup raw, unsalted cashews (soaked in water overnight)
1 cup vanilla hemp milk (or other non-dairy milk)
1 – 8 ounce container vegan cream cheese (I used Trader Joe’s brand), at room temperature
8 ounces semi-sweet vegan chocolate chips
3/4 cup vegan natural cane sugar
2 tablespoons cornstarch
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
dash of salt

In a bowl, prepare the crust by sifting together the flour and the salt. Cut the shortening into chunks and cut it into the flour using a pastry cutter or strong wire whisk until the mixture is crumbly. Cut in the chilled canola oil. Add the ice water a tablespoon at a time until the dough comes together. Form dough into a ball, cover and refrigerate for 20 minutes while you prepare the filling.

Drain the water from the cashews. In a blender or food processor, blend the cashews and the hemp milk until very smooth and creamy. Add all the other ingredients, except the chocolate chips, to the blender and blend well to combine. In a double-boiler (or carefully in the microwave) melt the chocolate chips. Once melted, add the chocolate to the blender and blend to combine. Set aside.

Remove the pastry dough from the fridge. Preheat oven to 350 degrees Farenheit. On a clean, floured surface, use a rolling-pin to roll out the dough in the shape of a large, flat disk the size of your pie pan. Carefully place crust into the pie pan; press to the sides and bottom of the pie pan. Using a knife, or pastry scissors if you have them (I don’t) trim the edges of the pie crust. With a fork, poke 5 or 6 times in the bottom of the crust. Bake for 10 minutes. Remove from oven and pour in the chocolate pie filling. Smooth the top with a rubber spatula. Bake for 30 minutes. Remove from oven and cool completely before serving and topping with coconut whipped cream (recipe follows).

Coconut Whipped Cream
Makes enough whipped cream for one pie

1 – 14 ounce can full-fat coconut milk (I used Trader Joe’s Coconut Cream), chilled overnight in refrigerator
1/4 cup coconut flour
1 teaspoon pure vanilla extract

Scoop off the top of the coconut cream from the can (it will be very firm and you will be left with coconut water) and place in a bowl or the bowl of your stand mixer. Using an electric beater or stand-mixer, whip the coconut cream until it is fluffy. Add the coconut flour and vanilla and whip until stiff peaks form. If your whipped cream is too stiff, add a bit of the leftover coconut water. Chill in the refrigerator until ready to use.

When the pie is completely cool, spoon coconut whipped cream into a pastry bag, and pipe on top of the pie. Garnish the top of the whipped cream with chocolate shavings (optional).

Thanks Virtual Vegan Potluck! I can’t wait to see what everyone is bringing to the table!

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