This chocolate and hazelnut tart combines a classic flavour with prebiotic goodness that is sure to impress your dinner party guests and their gut microbes. Gut-loving dessert never tasted so good!
4 + Plant Points
Ingredients
Base
- 400g no-added sugar granola (we used Bio&Me Cocoa & Hazelnut Granola)
- 80ml extra virgin olive oil (plus extra for greasing)
- 3 medjool dates, pitted
- 1 tsp vanilla bean paste (or extract)
Filling
- 400ml tin full-fat coconut milk (including the thick layer)
- 200g 70% dark chocolate
- 60ml smooth hazelnut butter
- 2 tbsp honey (optional)
- 1 tsp vanilla extract or bean paste
- pinch sea salt
To serve
- 3-4 tbsp roasted hazelnuts, chopped
To serve
- thick yoghurt (we used Bio&Me Vanilla Gut-loving Yogurt)
Method
- Preheat the oven to 180°C/160°C fan/gas mark 4
- Lightly grease a 20cm tart case with the oil
- In a high-powered food blender add the granola, blitz until a rough flour. Should not take long. If you only have a regular food processor, that’s fine but the mix will be coarser
- Add the remaining ingredients and pulse until combine
- Empty into the tart case and press in with your finger, a cup measure or a spoon
- Place in the preheated oven for 12-15 mins
- In a large pan add all the ingredients for the filling and heat very gentle until combine and silky smooth
- When the tart case is ready remove from the oven and allow to cool a little before pouring the filling in using a jug
- Allow the tart to cool down for 15 mins and sprinkle around the edge the chopped hazelnuts
- Place in the fridge for a minimum of 4 hrs or overnight to set
- When you are ready to serve remove from the fridge and allow to come to sit for 15-30 mins before serving
- Serve your chocolate & hazelnut tart with a dollop of yoghurt (we used Bio&Me)
The perfect dinner party pudding recipe, super tasty but still gut-loving. Prepare food to be enjoyed by your friends and family, eat for diversity not restriction!
Check out the full Bio&Me range.
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