Hazelnut Crust
• 120 g raw hazelnuts chopped
• 125 g spelt flour
• 2 Tbs date or agave syrup
• ½ tsb salt
• 40g coconut oil
Vegan Nutella Filling
• 20g cornstarch
• 500 ml coconut milk
• 200 g vegan Nutella (check recipe post)
• 1 tsb vanilla extract or vanilla flavour drops
Toppings
• Raspberries
• Blueberries
• Coconut flakes
Preheat the oven to 175 degrees. Spread the hazlenuts out onto a baking parchment paper. Toast the for 5-10 minutes until they are starting to become brown.
Add the toasted hazlenut to a blender or a food processer and pulse until they become a course flour. Add them to the bowl together with salt and flour. Pulse again. Add to the food processor the coconut oil and the date syrup.
Press the mixture uniformly into a greased tart pan, you can use your fingers or the back of a glass for it.
Bake it for 15-20 minutes until it becomes golden brown. Allow it to cool completely.
To a pan add the coconut milk, vanilla, vegan Nutella and cornstarch and whisk to combine. Cook everything until tickened (like a custard). Remove from the heat and pour everything into the crust.
Chill it in the refrigerator over night. Decorate it with your favourite fruits and coconut flakes.
Enjoy!
(Recipe originated from @biankazapatka and adapted to my fitness goals. She has amazing recipes- definetely would recommend to give a look at her website)
