Healthy desserts just ain’t what they used to be. These incredible little tarts from Heather of Eat Real Food NYC are the gift that keeps on giving –they’ll make every single person gathered with you for the holidays happy! Everyone around your table, from the gluten-averse to the raw foodie, the dairy intolerant to the chocolate hazelnut obsessed will love these individual tarts. Some of the ingredients may surprise you, but trust us when you say once you try avocado-based chocolate mousse, you’ll never be quite the same again…
My obsession with the hazelnut and orange combo continues with these deliciously naughty but oh-so-nice raw, gluten- and dairy-free tarts. I came up with the recipe on a whim one fall afternoon during one of my The Treehouse retreats and was so impressed with myself that I called a friend to boast about how amazing they were. I made another and planned on dropping it over to her that evening… then ate it all before it even made it out the door! It’s the thought that counts, right? Try this recipe asap…
SALTED HAZELNUT + CHOCOLATE ORANGE TARTS
Serves 2
Ingredients:
For the base:
2 tsp coconut oil
1/2 cup hazelnuts
2 medjool dates, pitted
2 tsp cacao powder
4 Tbsp orange juice
2 Tbsp+ orange zest, plus extra to serve
big pinch or two of fine sea salt
For the mousse:
1 ripe avocado
2 Tbsp cacao powder
1 tsp vanilla
1 Tbsp+ orange juice
2 medjool dates, pitted
2 Tbsp nut milk
Directions:
Throw all of the base ingredients into a food processor until mixed together. You don’t want it to become like a nut-butter consistency, rather just wet enough to be able to pat down into a mould.
Pat down into tart moulds (I used 10cm), then place in the freezer for about 10-15 minutes or until hard.
Clean out the food processor and then add all of the filling ingredients, processing until mixed together and “mousse like.”
When the base is ready, pull it out of the freezer and scoop the mousse on top. You will probably have a little leftover so you can either save that in the fridge or, if you’re me, eat it by the spoonful until it’s gone!
Serve the tarts with a pinch of orange zest and eat immediately.
