Raw Chocolate and Hazelnut Tarts

I actually made these wayyy back when at the end of March before I went away but only just rediscovered the photos! 
After having a quick flick through, it all came flooding back and I remembered just how good these were. I worked on this recipe just after making my raw chocolate pudding so the filling for these tarts is a very similar. They are just as quick, simple and delicious; with the same very green core ingredient.

Using nothing but raw, plant based, natural ingredients these little tarts are amazingly good for you - packed full of healthy fats and antioxidants - you just wouldn't know it from the taste! Yet again I've snuck in my old pal avocado to boost it's green power and give that little bit of an extra nutrients hit.

To make the hazelnut flavour more intense, try adding some more finely ground hazelnuts to the filling. You may need to alter the amount of hazelnut milk used to reach your desired consistency, but it should be fairly thick and will firm up further chilled in the fridge.

I made mine into 6 individual tarts - although they were pretty rich, they could easily be made smaller or serve 2. 
The recipe can also be used to make one large 9 inch tart.

Ingredients:

For the Base:
1 1/2 cups ground hazelnuts (or 2 cups whole raw hazelnuts)
1/4 cup raw cacao powder (or 1/2 cup raw cacao nibs)

3 medjool dates
1/4 cup coconut oil
1/4 tsp sea salt

For the Filling:
2 avocados, pitted
1/2 cup hazelnut milk
1/4 cup coconut oil, melted
10 medjool dates, stoned
1/2 cup raw cacao powder

To Top:

1/4 cup chopped/crushed hazelnuts

To Make:

• In a food processor, combine the ground hazelnuts, cacao powder, sea salt, dates and coconut oil and process until the dates are fully incorporated and the mixture sticks together. Note - If using whole hazelnuts and cacao nibs, process these first until they are finely ground and then add other ingredients to mix.
• Lightly grease a 9 inch tart tin or 6 small tart tins with coconut oil.
• Press the base mixture evenly into the bottom and up the sides of the tins and put in the fridge while you make the filling.
• Add avocado, nut milk, coconut oil and dates to food processor or blender.
• Once mixture is smooth, add the cacao powder and mix well again until smooth and evenly mixed.
• Spoon filling into tart bases.
• Top with a scattering of the chopped/crushed hazelnuts.
• Place in fridge to set and serve chilled.
• Will keep in fridge up to 4 days.