Healthy Chocolate Hazelnut Tart

For something a little different, but still as delicious and easy, we have taken om inspiration form Spain! In the form of ‘tarta de chocolate y avellanas’. Of course it is still completely unrefined, vegan, gluten and wheat free so we have used it as inspiration rather than following it to the letter. This comprises of a chocolate oaty base, a nutty filling and a very chocolatey top!

You’ll need a fair bit of time for this recipe so you can always make the filling in advance and pop it in the fridge. It uses hazelnuts but if you aren’t a fan then you can swap them for almonds and they work just as well.


  • 1 cacao cookie mix to make a super easy and nutritious base
  • 1 1/2 tins butter beans rinsed
  • 110g nuts (either almonds or hazelnuts or a mix) roast and ground
  • 40-50ml milk of choice. If you are using almonds try almond milk and if using hazelnuts try hazelnut milk for a nuttier flavour!
  • 6 tablespoons coconut sugar – you can add a little more if you want it sweeter. If you would rather use maple then use a little less milk to compensate for the extra liquid.
  • 1 tablespoon ground flax seed
  • 15g gluten free oats (if you don’t have oats, don’t worry too much, you can leave them out)
  • For the topping
    • 8 tablespoons choice of milk
    • 4 tablespoons cacao
    • 2 tablespoons maple syrup


  • Follow the instructions with the cookie mix and  use it to bake the base in either an 8 or 10 inch dish. Bake for 40-45 minutes and then leave to cool.
  • While the base is in the oven, make the filling.
  • If you are using almonds, you can buy them ready ground to save time, if you are using whole almonds or hazelnuts then put them in the oven to roast for 15 minutes. Let them cool and then blend them until fine. Put to the side. You can do it the other way around too, blend and then roast. If you re doing this, just be careful not to let them burn and give them a stir every now and then.
  • Rinse the butter beans and blend with the milk until smooth.
  • Add the sugar and flax seed and blend for another 5 minutes.
  • Add the nuts and the oats and blend for a further few minutes until completely smooth. If its too thick, add another tablespoon of milk.
  • Once the base is cooked and cooled, spread the filling to fill the case making sure it has a smooth finish so your topping can sit evenly.
  • To make the topping, warm the milk, then add the maple and the cacao. Using a whisk, stir until completely smooth and glossy then pour on to the tart and spread evenly.
  • Leave to sit for 10 minutes and then dig in!
  • You can decorate it with some flaked almonds, crushed hazelnuts or dust it with cocoa.

If this has left you feeling inspired to look a little further in to Spain (further than us and our obsession with food…) head to the TRAC Associates website for plenty or learning material!

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