Chocolate hazelnut crust layered with salted date caramel, whipped chocolate coconut cream, toasted hazelnuts, and melted chocolate. Naturally gluten-free, vegan, and refined-sugar free. Let’s do this. 
Its been approximately too long since I’ve posted something with chocolate in it. Okay, so there was that banana bread with peanut butter and chocolate chips. Otherwise, we’ve been altogether chocolate-less around here; that ends today. Today we eat a tart filled with chocolate, hazelnuts, and caramel, and boldly laugh in the face of Monday. We don’t need to be depressed about work! No! We have chocolate! 
This tart begins with the same cookie-like crust as my Chocolate Covered Strawberry Greek Yogurt Pie, but with hazelnuts in place of the almonds. Then, dates are blended with a little vanilla and sea salt to make the most thick, luxurious caramel. Coconut whipped cream turns into chocolate coconut whipped cream with the addition of cocoa powder and maple syrup, and the whole lot gets showered in toasted hazelnuts and melted chocolate.
The combination of oats, nuts, dates, and coconut make this a super nutrient-rich dessert, while also making it taste extra decadent and indulgent. Oh, plants, how I love thee. Let’s take a look at a few of the superstars of this dessert:
Hazelnuts are filled with fiber, protein, complex carbohydrates, vitamin E, and heart-healthy fats. They also boast a long-list of other nutrients and minerals, which promote overall heart and brain health. Hello, superfood.
Dates have more potassium than bananas, which helps your body recover from strenuous activity. They are also full of iron, calcium, fiber, and antioxidants, and can improve digestive and heart health.
Cocoa Powder is full of antioxidants, fiber, iron, and zinc. Yes, I’m telling you chocolate is good for you. Don’t fight it.
Lets resolve to eat more chocolate and love ourselves more! This decant, rich, gloriously nutritious dessert has a few steps, but is truly easy enough to make any night of the week. Would it be special enough for a birthday party or fancy cocktail soirée? Absolutely. Around here, we don’t need excuses like that to eat tarts, though. Make it today after work and you can be enjoying a slice every day this week! As always, I’d love to know what you think of this recipe. Leave a comment below or tag me on Instagram with #bakedgreens so I can show your tart a little love this week! Happy Monday, friends!
Dark Chocolate, Hazelnut & Salted Date Caramel Tart
Ingredients
Crust
- 1 cup hazelnuts*
- 1 cup oats*
- 1/4 cup coconut oil or butter, at room temperature
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 3 Tablespoons cocoa powder
- a pinch of salt
Date Caramel
- 12 soft pitted dates +hot water to cover this was about 2 cups of dates for me
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 6 Tablespoons coconut milk or other milk of choice
Chocolate Whipped Coconut Cream
- 1-15 ounce can chilled coconut cream 2 T reserved (one can is about 2 cups)
- 1/4 cup cocoa powder
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Topping
- 1/2 cup hazelnuts
- 1/4 cup chopped dark chocolate + 2 Tablespoons reserved coconut cream
Instructions
- 1. Make the crust: Preheat oven to 350 degrees Fahrenheit. Put hazelnuts and oats into a food processor or high-speed blender, and pulverize until they reach a flour-like consistency. Some small bits are fine. Dump into a medium mixing bowl, add all other ingredients, and stir well to combine. Press crust into an 8 or 9 inch tart pan. Bake for 15 minutes, then remove from the oven and let cool completely.
- 2. While the oven is on, toast hazelnuts for the topping. Put the 1/2 cup of hazelnuts onto a baking sheet and toast in the oven while the crust bakes. They should take 10-15 minutes to be fully toasted.
- 3. Make the Date Caramel: Put dates in a glass measuring cup or bowl, and cover with hot tap water. Let soak 10 minutes or until dates are warm and soft. Drain, and put all ingredients for caramel into your blender/food processor, and blend until dates are broken down and smooth. Add extra coconut milk, 1 T at a time, to thin it out, if needed. Scrape into a bowl and set aside.
- 4. Make Chocolate Whipped Coconut Cream: empty the can of coconut cream into a bowl, discarding any liquid at the bottom. Reserve the 2 T needed for melting the chocolate. Add all other ingredients, and whisk to combine. Set aside (or refrigerate until needed).
- 5. Prepare Toppings: roughly chop toasted hazelnuts. Melt dark chocolate with 2 Tablespoons in the microwave in 10 second intervals, for about 30 seconds total. Alternately, melt it on low in a small saucepan, stirring constantly.
- 5. Assemble Tart: Spread date caramel on the bottom of the tart shell. Top with whipped coconut cream, chopped hazelnuts, and a drizzle of dark chocolate. Slice and serve immediately, or store in the fridge for up to 5 days and serve cold.
Notes
This tart is soft at room temperature, but firms up in the fridge. Either way is delicious, so feel free to make this ahead, if needed. Adapted from Chocolate Covered Strawberry Greek Yogurt Pie
If you only had one bite, say, twenty times, you couldn’t possibly have eaten half a pie. Right? Right.