Nutella & Strawberries tart
This tart is a vegan chocolate dessert made with only a few ingredients. A crispy hazelnut crust, a sweet chocolate filling and fresh strawberries to top it off.
- 150 g oats
- 80 g hazelnuts
- 80 g coconut oil or butter
- 30 g agave syrup or honey
- 1 pinch salt
- 200 g homemade nutella if you don't have any, see notes below
- 100g dark chocolate 60-70% melted
- hazelnuts crushed
- strawberries sliced
- extra dark chocolate, shaved
Preheat oven to 180ºC. Blend the oats, hazelnuts and salt in a food processor until it acquires a coarse sandy consistency. Add the oil and honey, blend again. You might need to scrape the sides with a spatula.
Place the crust mix in a round tart tin, preferably one that has a removable bottom. Press the mix with your hands uniformly, it should be about 0.5cm thick, depending on the size of the tin. Press well, level the edges and pierce the bottom with a fork. Place the hazelnuts on top to prevent the crust from rising.
Place in the oven and bake for 15 minutes. If the edges of the crust start toasting, cover the tin with foil for the last few minutes.
Meanwhile, melt the dark chocolate and make the homemade nutella if you haven't already. Mix both well with a spatula and adjust sweetness if needed by adding date caramel, honey or any other sweetener.
Remove the baked crust from the oven let it cool for 10-15 minutes. Pour the chocolate mix in and spread equally with the spatula.
Rinse, remove leaves and slice the strawberries. Crush the hazelnuts in a mortar or in the food processor (2-3 pulses are enough). Decorate the tart and leave in the fridge overnight.
Before serving, garnish with dark chocolate shavings.
You can replace the nutella for NUT BUTTER (almond, hazelnuts or cashew) and MASHED DATES. To mash easily, first soften dates by soaking in boiled hot water for 15 mins.
This super recipe was inspired by Feasting at Home’s hazelnut tart. I loved the idea of making a crust out of oats and hazelnuts, and I had some homemade nutella left in the fridge from this weekend that had to be used. I also found some a bunch of strawberries in the fridge that could look nice and add some colour. With this, I decided to try out a slightly simpler version of FAH’s tart and see if something good could come out of this! It is vegan, gluten-free (if you use the right oats) and very easy to make.
To prepare this tart, you only really need a food processor, a tart pan/tin (or similar) and an oven. The only baking involved is the crust, and this is to give it a crispy texture and toasted flavour.
I used hazelnuts but you could probably sub for almonds or walnuts too. The coconut oil is the fat that makes the crust come together – you could use butter too.
The filling is freestyle. I used a mix of nutella and added melted chocolate to give a more solid consistency once it was cooled down in the fridge. You could use nutella only, or as FAH did, mix the melted dark chocolate with silken tofu, water, vanilla and honey (or another sweetener of your choice). If you are a bit more conservative and are not too eager to use tofu in a dessert just yet, you could try mixing melted dark chocolate with a nut butter.
You can garnish the tart with other berries or fruits, this is up to you. Personally, next time I make it I will cover the entire tart with strawberries, as the edges were so tasty and sweet!
I hope you enjoy 🙂