Healthy Chocolate Nutella Tart & Book Review

Okay to be honest this doesn’t taste like Nutella…anyone who eats Nutella regularly will find this tart not sweet enough. However if you love dark chocolate…then read on!

I’ve adapted this recipe to make vegan and healthier from the book Milk Street by Christopher Kimball. This book is excellent! If you’re a strict vegan, then forget it. But if you’re a flexitarian like me and want recipes for your family, then go for it. It has recipes from all over the world including some Middle Eastern “inspired” ones like Herb and Pistachio Couscous, the Armenian Eatch salad with bulgar and tomatoes, and Chicken Tagine.

Back to the recipe…and a few notes on the ingredients. The base can be made with any wheat flour really, and for gluten-free options you can use oat or buckwheat like I used in this raspberry tart. I would not use coconut, rye or quinoa flour though – their flavor and texture won’t work for many reasons that I won’t get into here.

The coconut oil is chilled first before using to make the base. You can use the same amount of cold butter if you don’t have coconut oil, just make sure it’s in chunks of about a teaspoon.

In place of the coconut sugar, you can use brown sugar or organic cane sugar. Date sugar is an option however it’s less sweet. Just don’t use a liquid sweetener as it will effect the ratio of other ingredients in the recipe.

Time to make the tart!

Let me know if you like this recipe, and if you have any questions don’t hesitate to get in touch below as I always make sure to reply.

Healthy Chocolate Nutella Tart & Book Review

Cook Time: 0min

|prep Time: 0min

| total Time: 0min

| servings: 0

Ingredients:

Tart Base

1 3/4 cups (200g) spelt flour
2/3 cup (100g) coconut sugar
1/4 teaspoon salt
80g coconut oil, chilled
1/2 teaspoon vanilla extract
1/4 cup cold water

Filling & Topping

110g dark chocolate, chopped
1 cup (150g) roasted hazelnuts*
3/4 cup (125g) coconut sugar
120ml Aquafaba at room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 cup chopped hazelnuts

Instructions:

To make the base

Pre-heat the oven to 375F or 190C and line a 9inch springform pan or loose-bottom tart pan with parchment paper. Brush the sides with a little bit of coconut oil. Place on a baking sheet and set aside.
Place the flour, sugar, and salt and pulse to combine and break down the sugar.
Add the chilled coconut oil in teaspoon amounts or in chunks and pulse until it breaks down to pea size pieces or smaller. Add the vanilla and then slowly add the cold water and pulse a few times. Stop and check to see if the mixture sticks together when you press it with your fingers. If yes then it’s ready to use. Otherwise add a little more water and pulse again just until the mixture holds together.
Transfer the mixture to the prepared pan, and press down with your fingers and up the sides about 2cm (1 inch). Bake for 10-15 until. It won’t brown much since it’s already brown, but will no longer seem wet.
Let cool while you make the filling. Keep the oven on.

To the make the filling

Melt the chocolate in a double boiler or a microwave. Set aside.
In the food processor, process and hazelnuts and sugar for about 2 minutes until it starts to look like wet sand and sticks to the side of the bowl. Scrape the bowl and add the Aquafaba, vanilla and salt. Process until smooth. Add the melted chocolate and process until it’s all mixed together nicely.
Pour the chocolate mixture evenly over the tart base. Then sprinkle the chopped hazelnuts around the edge.
Bake until the edges just begin to crack, 20-25 minutes.
Let cool so you can remove it from the pan, and then serve warm or at room temperature.

Notes:

To roast the hazelnuts, spread them on baking sheet and place in a pre-heated 375F oven for about 10mins until deep golden brown. Wrap the nuts in a clean kitchen towel and rub well to remove the skins.

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Healthy Chocolate Nutella Tart & Book Review