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Hazelnut Tart with Fresh Strawberries


With my new egg allergy I am continuously exploring new options for desserts. This tart is not only Paleo and gluten free but it is also egg free. It requires no baking and is a refreshing treat for the warmer days ahead.

From our kitchen to yours, Dana


For the crust:
1 ½ cups hazelnut meal/flou
¼ cup raw cacao powder
3 medjool dates
¼ cup extra virgin coconut oil
¼ teaspoon sea salt

For the filling:
1 cup raw coconut butter (can sub coconut oil)
1 cup full-fat coconut milk
1 cup date paste (recipe below)
1 cup raw cocoa powder
1 tablespoon vanilla extract


For the crust:
In a food processor combine hazelnut meal, cacao nibs, sea salt and pulse for about 30 seconds to break up the cacao nibs
Add the dates and coconut oil and process for 60 seconds, or until the dates are fully incorporated and the mixture sticks together when pinched
Press evenly into the bottom and sides of a 9-inch tart pan (with removable base) and refrigerate for 10-15 minutes

For the filling:
In a food processor place in coconut butter, coconut milk, date paste, vanilla extract and cocoa powder (make sure the cocoa powder is the last ingredient)
Process for 1-2 minutes, or until mixture is a smooth texture, much like a chocolate pudding (If using coconut oil, your mixture will be a bit thinner in consistency but will still set up well in the fridge)
Pour mixture into the chilled crust and smooth out with an offset spatula or back of a knife
Chill for 30 minutes before slicing and serving
Serve with fresh strawberries

For the date paste:
15 medjool dates
1 ½ cups filtered water
Pinch of sea salt
Soak for 10 minute
Pit your dates and cut into chunks
Place in a Vitamix, along with the water
Blend on high speed for 1-2 minutes until mixture is very smooth


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