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The ultimate festive treat, make this tart the centerpiece of any celebration! Gluten-free, with the option of making it dairy-free, this indulgent dessert is something everyone can enjoy.
SERVES:
8 - 10
COOK TIME:
4 hours chill time
HAZELNUT CRUST:
1 cup hazelnuts
1 cup sliced almonds
100g dried dates
1/4 cup dark cocoa powder
1/4 cup coconut oil, melted
2 tbsp PURITI Honey
Pinch salt
METHOD:
Add dates pitted dates into a small bowl and soak in hot water for 5-10minutes.
Into a food processor, add hazelnuts and almonds. Blitz until nuts are broken down, you still want a few bigger pieces. Drain the soaked dates and add into the food processor along with cocoa, coconut oil, honey and salt.
Blend until the mixture begins to stick together. Add a dash of hot water if it seems a bit dry.
Press into a lightly oiled tart tin.
CHOCOLATE MOUSSE:
• 230g dark chocolate (70%), chopped finely
• 1 1/4 cup cream
• 1-2 tbsp PURITI Honey
*For a Dairy free (DF) option see below in method.
METHOD:
Using a double boiler method, add 1/2 cup cream* and dark chocolate. Gently melt until smooth. Take off the heat.
*DF option: use coconut cream.
Whip 3/4 cup of cream* until soft peaks form. Fold the melted chocolate through the whipped cream until just combined.
*DF option: soak 1.5 cups raw cashews in boiling water for 15-20minutes or overnight for a smoother cream.
Drain and add into a high powered blender along with 1/2 cup thick coconut cream (the solid white cream at the top of the tin) and 1 tbsp melted coconut oil. Fold through the melted chocolate until combined.
Pour mousse over the tart base. Set in the fridge for minimum 4 hours or overnight.
Top with candied hazelnuts (use honey) and fresh cherries.