Looking for a quick and easy dessert for your next holiday party? This dark chocolate hazelnut tart is made with better-for-you ingredients and ready to eat in less than an hour.
No joke, this dark chocolate hazelnut tart is definitely one of my favorite desserts I’ve ever made. Ironically it is also the laziest recipe I’ve ever created. Let me explain. Now that the holiday season is in full swing, I am constantly preparing sweet treats and desserts to bring to gift to loved ones and bring to Christmas parties. The other night I was in a mad scramble to make a dessert but was short on every ingredient I needed.
Which is when I turned to my most recent Daily Harvest delivery and noticed the Hazelnut + Chocolate bites in my freezer. Who doesn’t love chocolate and hazelnut? And thus this tart was born. I pulled together a quick and easy rolled oat crust and used the chocolate hazelnut bites as the filling before topping it all off with melted dark chocolate, chopped hazelnuts and shredded coconut. A totally accidental masterpiece.
This was my first time ordering the chocolate hazelnut bites from Daily Harvest but let me tell you, I will definitely be ordering them again. They are made with simple ingredients like hazelnut butter, organic cacao powder, organic dates, chia seeds, vanilla and avocado for creaminess. Like all Daily Harvest orders, they came frozen so I let them thaw for an hour until they were a smooth, spreadable consistency. They made for the perfect filling between the crunch of the crust and the dark chocolate topping.
Even though I have been big into baked goods and sweet treats lately, this recipe still utilizes organic and better-for-you ingredients. The crust is naturally gluten free thanks to the use of the rolled oats and almond flour. The filling is made with the whole, organic ingredients Daily Harvest is known for, and the dark chocolate I used is from my favorite local brand, Taza.
Dark Chocolate Hazelnut Tart
Ingredients:
- 1/2 cup rolled oats
- 1/4 cup almond flour or whole wheat flour
- 1 tbsp agave nectar
- 1/4 cup coconut oil, melted
- 1/2 cup chopped nuts (almonds, pecans, walnuts)
- 1 tsp cinnamon
- 12 Daily Harvest Hazelnut + Chocolate Bites, softened (1 1/2 cups)
- 2 Taza 95% Dark Chocolate Bars
- 1/4 cup chopped Hazelnuts
- 1/4 cup shredded coconut
Directions:
- Remove the hazelnut and chocolate bites from the freezer to let soften.
- Preheat the oven to 375 degrees Fahrenheit. Prepare a pie tin with coconut oil to prevent sticking and set aside.
- Combine rolled oats, almond flour, agave nectar, coconut oil, chopped nuts and cinnamon in the food processor. Pulse until desired consistency. The thinner the nuts, the easier it is to pack the crust.
- Pour the crust into the pie tin and press onto the bottom with the back of a spoon. Bake for 10-15 minutes or until the crust is golden brown. Remove from the oven and let cool.
- Once the crust is cooled, press the hazelnut + chocolate bites into the pie tin with a spoon, being sure to the mixture spread evenly.
- Bring a small pot of water to a boil. Cover the top with a bowl and melt the dark chocolate over the water, stirring with a spoon to prevent burning. Once all of the chocolate is melted, pour over the top of the tart and spread with a spatula.
- Coarsely chop the hazelnuts and sprinkle over top of the chocolate with the shredded coconut. Cover the tart with tin foil and let it sit in the freezer for a half an hour or until the dark chocolate has set.
- Enjoy cold or at room temperature for up to 1 week.
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And there you have it! A delicious dessert ready to eat in less than an hour. If you are curious to try Daily Harvest, be sure to use my code “hiimkelly” for 3 free cups!
Other favorites include my incredible 10 Minute Almond Cookies, or Meg’s Chocolate Chewy Bars. Give me allllll of the desserts!
Until next time…
