The more I convert to vegan deserts, the more I realise what I’ve been missing out on all my life: rich flavours packed with healthy goodness that keep you full for so long. If someone came up to me ten years ago and said that I could have a heavenly chocolate filled tart and every single ingredient in that little tart was good for me I’d have laughed out loud!
The first thing many might say is that some of these ingredients come at a pricey cost-which is true. However you have to see the bigger picture, which is that one of these little tarts completely fills you up and I promise you won’t be able to eat more. So being that they are so so nutrient dense you end up getting fuller quicker and therefore eat less. This way of thinking really does apply to all types of cooking, be it savoury or sweet.
So you pack a little tart with almonds and pecan nuts, mixed with dates and maple syrup and you get a tart base that’s full of protein and fibre. One of Deliciously Ella’s (a favourite blogger of mine since years) sweet recipes was my inspiration for these tartlets and I teamed up hers with my hazelnut vegan-nutella recipe to fill them up. As I’ve mentioned in that recipe, this spread is bursting with antioxidants from the raw cacao as well as magnesium and vitamin E from the hazelnuts. Full of healthy fats, nuts aid in lowering the levels of bad cholesterol and increasing the good ones. Always a good thing 🙂
So basically in a nutshell, when using good wholesome ingredients you actually can have your cake and eat it!
TIP: When combining the ingredients of this recipe I found a simple hand blender to be the most efficient.
Vegan Chocolate Tart Ingredients :
Makes approx. 12 mini tarts
The nut tart base:
2 cups ground almonds*
1 cup pecan nuts
1 cup medjool dates **
1 tablespoon maple syrup
*The Maltese ’Lamb Brand’ do pure ground almonds and it’s way cheaper than what you find in the organic health shops
**This measurement is of the dates after being pitted and cut in half (about 5-6 dates)
The creamy hazelnut filling:
Check out my recipe here
Plus add more dairy-free milk to make it smoother
- Prepare the hazelnut spread according to the recipe. Add a little extra dairy-free milk (I used almond and oat milk…whatever you prefer/have) to give the spread a smoother consistency therefore making it easier to dollop into the tartlets later on plus making it creamier 🙂
- Using a food processor/ hand blender turn the 1 cup pecan nuts into a rough ‘flour’ and then combine them with the almond flour in a mixing container.
- Now keep on blending on and off (you will most likely need to use a spatula or something to scrape the nut mixture off the sides of the container so that they’re back at the bottom…where the blade is) until the nut ‘flour’ starts getting warm and a little sticky. What you’re aiming for is something between a loose nut flour and a sticky nut butter. You will need a teeny bit of patience for this and do not give up- trust me, after a few regular on and off pulses with your blender, the nut flour will start to get warm, releasing its natural oils and resulting in a stickier consistency.
- Now add the pitted, halved dates and the tablespoon of maple syrup and blend. I have to say that the hand blender worked best for this mixture as you could target the blades where you want them to go. My Nutribullet was too tedious as with every pulse I had to stop, open the lid, scrape everything to the bottom and go again. Remember that there isn’t any liquid in this mixture so it is a little tricky but so so worth it.
- Preheat your oven to 180/190°c
- Prepare 12 cupcake moulds. I only had a few silicone ones (love them) and the rest I put in paper moulds with a drop of coconut oil to grease (the silicone ones don’t need any greasing)
- Once the nutty base mixture is combined take about a heaped tablespoon at a time and place in a cupcake mould.
- Now using your fingers press the mixture into shape and when there are loose bits (this is normal, don’t freak out) just stick them to the rest of the pressed mixture till it forms some sort of shape.
- Do this for all 12 and then place in the oven for about 9-12minutes depending on your oven. Keep an eye on them, and when they get a little golden take them out.
- Crucial part: let them cool! This will allow them to harden completely and then all you have to do is pop them out of their moulds without any struggle. Remember they’re delicate so don’t squish them 😀
- Dollop some hazelnut spread in each one and serve
These can be stored in an air-tight container in the fridge for quite some time (but they usually are all gone within 2-3 days).