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Perfect Choice For Dieters – Vegan Chocolate Hazelnut Tart Recipe

Perfect Choice For Dieters – Vegan Chocolate Hazelnut Tart Recipe

Vegetarianism is a ͏d͏iet that is not too unusual; it is preferred for a variety of reasons, and it especially aids in the purification of the body. As a result, vegetarian meals are always evolving to accommodate the demands of everyone. However, until now, animal components such as butter, eggs, and milk have been used in cakes to assure a fatty taste. This makes the routine difficult to follow for pastry devotees. However, here is a delectable vegetarian cake recipe for you to try.

A vegan pastry is the Vegan Chocolate-Hazelnut Tart recipe below. There are no refined sugars, cereals, gluten, or dairy in this cake. However, thanks to a unique and appropriate m̾e̾t̾h ̾od of handling ingreďïệnts, this cake nonetheless leaves customers enthralled by its delectable flavor. Best of all, the cake is quite simple to create; are you interested in trying this healthy cake recipe?

 

INGREDIENTS

FOR THE CRUST

3 tablespoons coconut oil, melted

2 tablespoons maple syrup

1/4 teaspoon salt

1 cup rolled oats

1 cup hazelnuts

FOR THE FILLING

1/3 cup cocoa powder

1/2 teaspoon vanilla extract

4 tablespoons maple syrup

2 cans full-fat coconut milk, refrigerated overnight

pinch of salt

FOR THE GANACHE

2 tablespoons maple syrup

2 tablespoons coconut oil, melted

1/3 cup cocoa powder

pinch of salt

INSTRUCTIONS

MAKE THE CRUST:

Step 1: Preheat oven to 325 degrees F (163 degrees C), and brush an 8-inch or 9-inch tart pan with non-stick spray.

Step 2: Puree the hazelnuts, oats, and salt in the bowl of a food processor.

Step 3: Add the coconut oil and maple syrup from step 2 to the blender and process until smooth and crumbly, then turn off the machine.

Step 4: Evenly pour the mixture from step 3 into the prepared cake mold, pressing it down with a spoon, and then poking the crust with a fork about a dozen times.

Step 5: Bake the pie crust for 10 to 12 minutes in the preheated oven, then transfer to a wire rack to cool fully.

Step 6: Once the crust has cooled, wrap it in plastic wrap and store it in the freezer until ready to use.

MAKE THE FILLING:

Step 1: In the bowl of an electric mixer fitted with an egg beater, whip full-fat coconut milk until smooth (save the water for smoothies).

Step 2: Sift in the cocoa powder and beat until blended, then increase the mixer to high and beat in the vanilla extract, salt, and maple syrup until thoroughly combined.

Step 3: Pour the cake filling you just made in step 2 into the cake shell you just made and smooth it out evenly with a spatula. If desired, garnish the tart with chopped hazelnuts before chilling the cake to allow the filling to set.

MAKE THE GANACHE:

Step 1: In a mixing bowl, combine the cocoa powder and maple syrup; beat until smooth. Add the coconut oil and salt and beat until smooth; we now have ganache.

Step 2: Transfer the ganache to a piping bag fitted with a small round tip and slowly drizzle the ganache over the formed filling.

Step 3: Chill the cake in the refrigerator for at least 1 hour before cutting it.

This delicious Vegan Chocolate-Hazelnut Tart is an excellent ďïệtary choice because it is free of refined sugars, grains, gluten, and dairy.

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