Hazelnut Cashew Chocolate Tart | Vegan, Gluten-Free.
8 - 10 slices
20 minutes
1 hours
Desserts
A decadent chocolate tart using our Cashew butter and Hazelnut spread. A true crowd pleasure for all your dinner gatherings with your loved ones.
Ingredients
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2 cups shortbread cookie crumbs
4 Tbsp coconut sugar
1/2 tsp sea salt
4 Tbsp melted butter
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5 oz (1/2 brick) Vegan cream cheese
1/4 cup coconut sugar
1/2 cup Artisana Organics Cashew Butter
1/4 tsp sea salt
1 tsp vanilla
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1 cup Artisana Organics Hazelnut Butter
1 cup coconut cream
1/4 cup coconut condensed milk
Pinch of salt
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1 cup peeled roasted hazelnuts
3/4 cup sugar
3 Tbsp water
1/4 tsp sea salt
Directions
Make the crust, while heating oven to 350F
Mix all ingredients and press into to bottom of a 9 inch tart pan. Bake for 15 minutes. Cool completely.
Make filling. Beat all ingredients together until well combined. Pour into the cooled crust and refrigerate for 20-30 minutes to set.
Make ganache. Heat cream slightly and then pour over the chocolate spread. Let sit for 5 minutes then whisk until smooth. Whisk in the salt. Pour over the top of the chilled tart. Refrigerate to set.
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Line a baking sheet with silicone liner or parchment. Heat sugar and water over high heat, swirling occasionally until sugar melts. Continue cooking, swirling occasionally until it turns a medium amber color. Turn off heat. Mix in the hazelnuts and stir to coat. Pour onto a lined baking sheet and separate the hazelnuts using 2 forks. Will be extremely hot. Allow to cool completely, then break apart and use to decorate the top of tart.
Serve and enjoy!
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