Rustic Chocolate Hazelnut Tart

I logged into WordPress yesterday after several people have asked why I am not blogging anymore. ( It seems I do have more than 1 blog reader after all, whew!)

How do I answer that question? I have actually written a few drafts here and there  but never published because…well..

Our 8 year old computer has slowed down to a snails’s pace-sooooo slooooow. Uploading photos? HA that’ll take a day and half. Plus we have zero lights in our computer/family room due to recent painting and renovating.  I find myself bumbling about in the dark with a headlamp trying to see the damn keyboard, which is just comical and inefficient. The new light is sitting in a box upstairs, waiting for someone to hang it. Hmmm.

Somehow the Holiday’s snuck up and I realized, I HAVEN”T WRITTEN A BLOG POST IN 6 MONTHS! I MUST CHANGE THAT!

Now I  love Christmas time: the baking, the parties, the decor,  and  the joy of  spending time with friends and family. AND THE FOOD!

Yet I find myself more and more disenchanted by the consumerism. This year I avoided it completely by shopping locally at a couple of artisan fairs and during our travels in February in Germany and by  making homemade gifts. What a difference it has made in our stress levels! We have been able to enjoy the season so much more without feeling like we are supposed to go out and buy stuff for people who have stuff already just to show we care…That is not what Christmas is supposed to be about in my opinion.

So back to the food!  I love celebrating, but to balance that out we stock our fridge with a plethora of fruits and vegetables, but also prep a healthy snack or treat for the week to avoid those terrible-for-you prepackaged cookies and cakes that taste great but make you feel like crap.

Enter, this rustic chocolate tart. It’s  the perfect treat for you to enjoy with a mug of hot tea without feeling like crappola the next morning. While it is dairy-free, has no refined sugar, and no flour, its actually uses  a pretty neat technique I recently discovered, soaking cashews.

When you soak them for several hours,  cashews can be blended into a beautiful creamy base for all types of things.

Head down to the bulk bin section of your grocery store and stock up on hazelnuts and cashews. Use the best quality dark chocolate you can find and have fun with it!  If you are short on time or don’t feel like making a crust at all, the filling of this tart makes a  scrumptious fudge which you could gift to friends or take to  party.

Tis the season to be merry! Let’s try  not to get caught up in the hustle and bustle of shopping/spending money/scrooginess and just enjoy time with friends and family over a good ole’ tart, ok?

 

 

Ta-ta!

In love and light,

Lydia

Rustic Chocolate Hazelnut Tart

Serves 10
Prep time 4 hours
Cook time 15 minutes
Total time 4 hours, 15 minutes
Allergy Tree Nuts
Meal type Dessert, Snack
Misc Freezable, Serve Cold
You will have no idea this nutty chocolate tart is healthy for you!

Ingredients

  • 1 cup dark chocolate chips or chopped chocolate
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 2 teaspoons pure vanilla
  • 1/2 teaspoon espresso powder
  • 1 1/2 cup cashews
  • 2 teaspoons vanilla
  • 1/2 teaspoon fine grain sea salt

Crust

  • 3/4 cups hazelnuts
  • 11/2 cups oats
  • 3 tablespoons honey
  • 1/4 cup coconut oil
  • 1/2 teaspoon salt

Note

Make just the filling and freeze in an 8 X8 in pan for fudge instead of a tart.

Directions

Step 1
Blend a 1/2 cup of oats in the food processor until they become a fine flour.Remove and set aside. Blend the hazelnuts unitl they become sand-like in texture.Add in other crust ingredients, including oat flour, and pulse until dough can be pressed together.
Step 2
Press the dough into a pie plate or tart pan and bake at 350 degrees for 15 minutes to set it.
Step 3
Soak the cashews for at least 4 hours in a bowl of water, completely covered.
Step 4
Drain the cashews and rinse. Melt the cholcolate in a double boiler over the stove.
Step 5
Combine cashews, chocolate, coocnut oil, espresso powder, salt and vanilla in food processor and let it blend for several minutes. It can take a while to get smooth. Keep turning off and wiping down the sides with a spatula. If blender needs more liquid you can a dd a couple of teaspoons of almond milk.
Step 6
Pour the filling into the cooled crust, sprinkle with sea salt, and freeze for at least 2 hours before serving. Slice frozen and eat frozen for best results. Store int eh freezer wrapped in freezer paper.

 

 

<3 V-Day Chocolate Without the Guilt<3

 chocolate dip

Do not deny that you, yes you, have at some point in your lifetime swiped your finger into that glorious little plastic container of chocolate icing from the grocery store when you were icing your kid’s cupcakes or maybe you just bought the icing to eat straight from a jar when you had a bad breakup.

It’s ok. It happens.

Big bowl of delicious icing. Finger. Yum.

I am not judging you.

However, I am here to tell you that the list of ingredients in a highly processed can of icing is scary. And ridiculous. And…carcinogenic.

So, let’s make some homemade chocolate icing with more wholesome, real foods ingredients, shall we? Definitely still a treat, but one that won’t make you feel like crap afterwards!

Perk #1: NO butter. Much less sugar than “canned” icing.  Healthy fats and antioxidants.

Perk #2:If you make this for your honey on Valentine’s Day, you can literally dip anything imaginable into it. I’ll leave that up to your imagination, ok? You can thank me later.

Perk #3. If you have no Valentine you can eat it alone, in your pajamas, watching Breaking Bad and dip in graham crackers to your heart’s content.

In case you are wondering what kind of fantastically romantic night I have in store tomorrow, let me tell you,  I have an exciting night ahead indeed: cleaning, dog washing, and packing to get all ready for our European travels the next morning. I promise a recap when I return in 2 weeks, as we will not be going as tourists, but rather, locals in the small Bavarian town of Bad-Tolz! Tolzers, as they call it over there. Larsen and I will also be staying on a small Swiss farm high in the mountains of Switzerland near a town called Murren. Anyone been there?

 

See you in a few weeks!

Auf wieder sehen!

Chocolate Dip(Icing)

Serves 12
Prep time 5 minutes
This no-guilt chocolate dip is the perfect Valentine's Day Treat!

Ingredients

  • 1 very ripe avocado
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cups peanut butter
  • 1/2 cup dark cocoa powder
  • 3-4 tablespoons honey

Note

You could replace most of the sugar here with stevia to taste if  you want to avoid processed sugar completely!

Directions

Step 1
Combine all ingredients in a food processor. Serve with graham crackers for dipping! Done.