Here is a post to share a plant based recipe for chocolate and hazelnut tarts, created and published by Ella Mills (@deliciouslyella) in one of her recipe books, called Deliciously Ella Every Day 🕊 all of Ella’s recipes are so nourishing and carefully made, and there are a lot of beautiful photos and helpful notes and tips in her book 🌸 the recipe for the chocolate and hazelnut tarts is made with just a couple of plant based ingredients you could hopefully find at your local shop, including fresh hazelnuts, maple syrup, cacao and coconut oil and hope sharing the recipe could be helpful in case you love plant based baking and foods a lot too !
Chocolate and hazelnut tarts
These are divine, a dream dessert. Nothing about them really looks or tastes healthy, but somehow I managed to sneak some avocado into them. They are great to serve to friends as they’ll impress everyone.
For the filling
- 150 grams of hazelnuts
- 12 tablespoons of maple syrup
- 4 tablespoons of raw cacao powder
- 1 ripe avocado, peeled and pitted
- a pinch of salt
For the base
- 14 medjool dates, pitted
- 300 grams of ground almonds
- 4 tablespoons of coconut oil, plus more for the tins
- brown rice or buckwheat flour, to dust
Preheat the oven to 180 degrees c (fan 160 degrees c).
Place the hazelnuts on a tray and put in the oven to roast for 10 minutes. Remove and allow to cool.
Meanwhile, make the base. Place all the ingredients except the flour in a food processor along with 3 tablespoons of water and blend until a sticky mix forms.
Sprinkle a little flour on a work surface and roll the mix out.
Use a little coconut oil to oil a muffin tin, or individual muffin moulds.
Using a cookie cutter, a saucer or whatever you can find, cut circles of the base mixture a little wider than each muffin shape, then mould the circles into the tin or moulds.
Put the bases in the oven to cook for 10 to 15 minutes, until they turn a golden brown. Remove and allow to cool.
Once the hazelnuts are cool, place them in a blender and whizz until they form a nut butter, then add the remaining filling ingredients with 100 ml of water.
When the bases are cold (this is important as it lets them harden and stops the chocolate from melting), fill each one with a generous tablespoon of the filling.
How to find Ella: in case you could be hoping to find out more about Ella, more Deliciously Ella recipes, health and wellness posts and lots of plant based food inspiration with beautiful and artistic photographs and videos, Ella and Matt’s website is deliciouslyella.com, YouTube channel is Deliciously Ella and Instagram page is @deliciouslyella (and more social media pages are noted on the Deliciously Ella website) 🌸
Please also check the Deliciously Ella shop in case you would like to find out more about the Deliciously Ella products, including cookbooks, granolas, a bircher muesli, peanut butter energy ball flavours, energy balls and oat bars.
Photo credit: photo of Ella, posted by Ella (@deliciouslyella)
Sources: Ella’s book, Deliciously Ella Every Day
Woodward, E. (2016). Deliciously Ella Every Day, Simple recipes and fantastic food for a healthy way of life. London, UK: Yellow Kite.
Please note: I also wrote an earlier blog post about a hot chocolate recipe by Deliciously Ella, cacao and almond energy balls, a sweet smoothie bowl recipe, a chocolate ganache cake and sharing an interview with Ella in case you could also be hoping to read a couple more blog posts about Ella and Ella’s plant based recipes (please check the links)
Disclaimer: please note, the full recipe and photo are both created and published by Ella in her book Deliciously Ella Every Day and the blog post is not gifted, sponsored, endorsed by or affiliated with Ella, although I hope noting a bit about Ella and her book could be helpful in case you could be hoping to find out more about Ella or try some more of her recipes 🕊🌸