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?




In love and light,


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!


  • 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


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


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


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.



Leek and Chard Tart

So, I really want to show my love for local food and Farmer’s Markets as much as possible on my blog, preferably weekly. From here on out I am going to attempt Farmer’s Market Friday’s . Each week I will highlight something I picked up locally at the market with an original recipe. On weeks I am just to busy to get my booty into gear, I will at the very least give you some photos! Deal?

We have a plethora of eggs and gnats, so many gnats, as of late.

I’m not complaining about the eggs though. Instead I am turning them into a delicious tart, the same tart I have made not once, but THREE times in 2 weeks. You would think if I made it 3 times I would have some fantastic pictures of this tart, but no, my poor camera has bitten the dust(it’s not focusing…).  I am left with this stupid iphone camera. So bear with me, people.

I digress. Back to the food! Leek and Swiss Chard Tart with a Sesame-Oat Crust to be exact…

swiss chard

Swiss chard is one of those foods I spent 20 something years without, but on one fateful day I decided to take a leap of faith and replace spinach with some beautiful rainbow chard.

I don’t think I can ever go back to spinach as long as chard is nestled there next to those other greens at the Farmer’s Market. What a DELICIOUS alternative to kale or spinach! Do try it, friends. You will absolutely love it.

Okay, on we march to the recipe.


I don’t want any of that white flour or 2 sticks of butter in my quiche crust. I want wholesome grains and flavor, but plenty of flakiness. The best part of this  crust is 1) whole-grain crust 2)no rolling out the crust.  This is a soft crust you simply press right into your pie plate or tart pan.Can you tell I am excited about this? Because I am.  It’s revolutionary in the quiche/tart world, really.

This is such a simple, fast, and quintessential springtime Farmer’s Market recipe.

So next time you are heading to the Farmer’s Market for a lazy Saturday, pick up some leeks, rainbow chard, and grass-fed whole milk and cream and in a pinch you can have this meal on the table. Fresh whole dairy makes the creamiest, melt-in -your-mouth tart you can imagine.

This is best eaten outside on a sunny, spring day with a glass of white wine:-)


In love and health,


Leek and Chard Tart

Serves 5
Prep time 30 minutes
Cook time 40 minutes
Total time 1 hours, 10 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish
Misc Freezable, Pre-preparable
This gluten-free Leek and Chard Tart is the perfect healthy Springtime brunch.


  • 3 Large leeks (sliced thinly, use white parts only)
  • 1/2 bunch Swiss chard (removed from stems, sliced thinly and washed well)
  • 2 tablespoons butter (unsalted)
  • 7 Large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh thyme (chopped finely)
  • 1/2 cup oats
  • 3 tablespoons sesame seeds
  • 1/2 cup spelt flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup unflavored almond, soymilk, or water
  • 1/3 cup sesame oil
  • 1 cup whole milk
  • 1/4 cup cream


Step 1
Preheat the oven to 350 degrees.Spread the sesame seeds out onto a baking sheet and toast for 8 minutes.
Step 2
Transfer the oats and seeds to a food processor. Add in flour, baking powder, salt and pepper. Process until the oats are finely ground.
Step 3
In a medium bowl stir together the almond milk or water with the sesame oil. Then with a wooden spoon mix in the processed flour to the wet oil/milk mixture. Stir until you have a consistent ball of wet crust.
Step 4
Press the mixture into a greased tart pan or pie plate. Cover with plastic wrap and chill while you make the filling.
Step 5
In a large non-stick saucepan on medium-low heat, melt the butter. Add leeks and thyme. Cover and cook until leeks are tender,around 10 minutes.
Step 6
Stir in chard and cook 2 more minutes. Remove from heat.
Step 7
In a large bowl stir together 7 beaten eggs, milk, cream, and salt and pepper. Mix in cooled chard mixture.
Step 8
Pour the liquid filling into the refrigerated crust and bake at 425 degrees for 20 minutes. Bake at 350 degrees for 15-20 more minutes. Test for doneness by carefully shaking the pan . The center should be set.