HAPPY VITALITY MONTH - 20% OFF ABOSLUTELY EVERYTHING SITEWIDE

0

Your Cart is Empty

  • Add description, images, menus and links to your mega menu

  • A column with no settings can be used as a spacer

  • Link to your collections, sales and even external links

  • Add up to five columns

  • Chocolate Hazelnut Tart

    December 16, 2020 2 min read

    Chocolate Hazelnut Tart - PURITI

    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.


    Also in The Hive

    Exploring the Cultural Significance of the Mānuka Tree
    Exploring the Cultural Significance of the Mānuka Tree

    January 23, 2025 5 min read 0 Comments

    Read More
    Which Mānuka Honey Grade is Best For Your Business?
    Which Mānuka Honey Grade is Best For Your Business?

    January 20, 2025 8 min read 0 Comments

    Read More
    From Hive to Jar: How We Harvest Mānuka Honey
    From Hive to Jar: How We Harvest Mānuka Honey

    November 10, 2024 4 min read 0 Comments

    Read More