Choc Hazelnut Tart by Buffy Ellen

The founder of popular food blog Be Good Organics, Buffy Ellen, is passionate about plant-based living, which she says is ‘kinder to people, animals and the planet’. By switching to a plant-based, whole-food diet, reducing her stress, and harnessing the power of natural medicine, Ellen overcame Graves’ disease and disordered eating. Now, she shares her journey to wellness and passion for food in her debut cookbook, Be Good: Plant-based recipes for everybody. Here is one of the recipes from the book.

Want to win a copy of Be Good: Plant-based recipes for everybody by Buffy Ellen?
Follow our Facebook page for the giveaway!

Method:

1. In a food processor, blend the dates until chopped into small pieces. Add the rest of the base ingredients and process until the mix sticks together between your fingers when pressed (if
2. not, add 1–2 tablespoons of water). Press mix firmly into a tart tin lined with compostable cling wrap. (I used a 12 x 34cm tin.)
3. Blitz milk and hazelnuts to a creamy milk, then add avo, liquid sweetener, vanilla and salt and blend until smooth. Add cacao butter and blend until combined, then finally add cacao powder and process again until smooth. Pour into the base, smooth to flatten, and place in the freezer for 2 hours to set.
4. Once set, slice, dust with cacao powder and crushed roasted hazelnuts. Store in the freezer until ready to serve.

Notes:

• GF: Use buckwheat or desiccated coconut instead of oats.
• NF: Replace hazelnuts with hemp seeds.
• SF: Use ¾ cup date paste instead of liquid sweetener.
• Hazelnut milk amplifies the flavour of this tart even more. Otherwise, any plant milk will do (see the homemade options on pp. 250–254).
• To roast hazelnuts, bake on a tray at 180°C fan bake for 7 minutes or until golden. Rub in a towel to remove the skins.

---