Guilt-less Desserts & Treats for your Family
Choc Hazelnut Tart (Paleo Rocher Tart)
This week I found out that someone in Germany made one of my recipes. Germany!
For a girl from a country town in Australia this is super exciting: and it shows how the Internet has completely changed the way we live our lives… including how we find recipes and cook.
I follow many blogs and love getting my regular emails. With many of the bloggers being on the other side of the world, this means I will receive my weekly update in the mornings… so its not unusual in our house to have the oven on by 6:30am and a kitchen full of baked goods by breakfast. I know I could wait until I am out of my pajamas, but they look so tasty and I get so excited by a new recipe.
It’s nice to think that there might be people out there who feel the same way about my blog and my recipes. So, if you try a recipe please leave feedback or suggestions. I am not a chef; just a Mum trying to create healthier options for her family and friends, so I appreciate the experiences of others. If you have a suggestion; something you would like to see ‘healthified’ please let me know. I’m always up for a challenge.
I made this Choc Hazelnut Tart (pie?) for a friend at work. She loved the Paleo Rochers and I wanted to recreate the flavours for her birthday. I played around with frostings, nuts and cupcakes; until I made this… yummy!
The Chocolate hazelnut crust compliments the paleo rocher mousse by adding some crispness and enhancing the hazelnut flavour. The nutty caramel is just like the center of a paleo rocher – a hidden, gooey surprise!
It is AMAZING!
Choc Hazelnut Tart (Paleo Rocher Tart)
2014-02-19 20:41:01
Serves 16
Print
Prep Time
1 hr
Cook Time
30 min
Total Time
4 hr
Choc-Hazelnut Crust
- 1/4 cup Hazelnut Meal
- 1/2 cup Coconut Flour (available from health food and specialty stores)
- 2 tablespoons unsweetened Cocoa
- 1/4 teaspoon Salt
- 1/4 teaspoon Bicarb soda
- 1/4 cup Coconut Oil, softened
- 1/4 cup Maple Syrup (you could substitute honey etc)
- 1 Egg
- 1 teaspoon Vanilla Extract
Nutty Caramel
- 1 can Coconut Cream
- 1/2 Cup Maple Syrup
- Dash of salt
- 2 teaspoons Vanilla Extract
- 6-10 roasted Hazelnuts, chopped
Choc-Hazelnut Mousse
- 150 grams Nutella (See recipe below)
- 3 -4 tablespoons Cocoa
- 1 tablespoons Coconut Oil
- 3 tablespoons Maple Syrup
- 2 tablespoons Whipped Coconut Cream (see recipe below)
- 1 small, ripe avocado
- Extra, 2 tablespoons whipped coconut cream
Nutella
- 2 cups raw Hazelnuts (240g)
- 1 1/2 tablespoon pure Vanilla Extract
- 1/4 cup Cocoa Powder
- 1/4 cup plus 3 tablespoon Maple Syrup
- 1/4 teaspoon Salt
- 1/2 cup Milk (almond, coconut)
Whipped Coconut Cream
- 1 can Canned Coconut Cream, lid removed and placed in the fridge over night
- 2 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
Choc-Hazelnut Crust
- Preheat the oven to 175C/350F.
- Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used)
- Mix the dry ingredients in a blender.
- In a separate small bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
- Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin.
- Gently place circle in tin. Use excess dough to ensure an even edge.
- Alternatively, spread dough evenly in tin and up the edges by hand
- Bake for 15 minutes. Cool completely.
- If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.
Nutty Caramel
- Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring mixture to boil, then reduce to medium heat.
- Allow the mixture to simmer until thick and dark golden in colour.
- Stir regularly to prevent burning.
- This will take approximately 20 minutes (may take longer depending on the quality of your coconut cream)
- Add the vanilla and continue to cook on medium heat for another 2 minutes.
- The caramel will be dark golden in colour and delicious.
- Allow to cool, but still runny.
- Pour into cooled pie crust and sprinkle the chopped nuts evenly.
- Allow to set in fridge for t least 2 hours.
Choc-Hazelnut Mousse
- In a saucepan add the nutella, cocoa, coconut oil, maple syrup and coconut cream.
- Stir over low heat until mixed thoroughly.
- Leave to cool and thicken slightly (this can be done by placing saucepan in the fridge).
- Meanwhile, place the avocado in a blender and blend until broken down.
- Add the mixture from the saucepan into the bender with the avocado.
- Blend until smooth.
- Place the blended mix into the bowl of a kitchen stand with a whisk attachment.
- Add the whipped coconut cream and whip until a smooth consistency.
- Pour and spread over the set caramel.
- Refrigerate until set.
- Keep refrigerated.
Nutella
- Roast hazelnuts for 8-10 minutes at 200C/ 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
- In a food processor, blend the nuts until they’ve turned to butter.
- Add all other ingredients and blend for a long time until smooth.
- Keep refrigerated.
Whipped Coconut Cream
- Spoon the thickened cream out of the can, discarding the watery remains.
- Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.
- The key is to forget about the cream and leave it to whip for at least 5 minute.
- Place the whipped cream back in the fridge to thicken before using.
Adapted from Nutella from Chocolate Covered Katie
Adapted from Nutella from Chocolate Covered Katie
Mummy Made.It - Gluten Free, Paleo Desserts https://mummymade.it/
This looks yummy. For the caramel, what size can is the coconut cream?
I use a 400ml can Helen. That’s the regular size in Australia. It normally gives you about 1 1/2 cups of thickened cream