• Nutella Tart

by Buffy Ellen 0 Comments

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Chocolate, oh, chocolate - how I love thee. My initial love affair with this dark creamy bean began a number of moons ago, when I wrote about the top 5 benefits of cacao here (think antioxidants, iron, magnesium, calcium, and mood-boosting neurotransmitters). Since that time, I seem to have shared a not insignificant 30+ recipes here on the blog that include it. 30? That’s some addiction.

So why do you, I, and most other people I know (ladies, I’m looking at you) love chocolate so much? Yes, of course it tastes good, and more often than not, is paired with sugar and dairy, which have their own addictive qualities. But is that the only thing driving our cravings, or is it something else also that causes us to reach back for that 2nd, 3rd, ok 10th piece?


Before we get to that – this tart. Oh. My. Goodness. (Mila actually says that now… oops). Rich chocolate, creamy hazelnuts, a chewy biscuity base. Yes, this not so naughty Nutella Tart is going to hit you right between the eyeballs thanks to…

  • An all-star team of mood-boosting neurotransmitters, including serotonin, tryptophan and tyrosine,
  • A collection of skin-loving ingredients – enter hazelnuts, almonds, and a secret green addition you may not have tried in a dessert before,
  • An easy make you can do in 20 mins,
  • No fancy blender needed (I’ve used my trusty Vitamix, but any old blender will do), and
  • Set time of barely more than an hour = instant chocolate gratification.
        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        Chocolate, flavonoids, and your brain

        So why do we love our chocolate so much? Apart from the taste, chocolate is full of compounds called flavonoids, in particular epicatechin and catechin. Research has shown these antioxidants to exert cardiovascular benefits, as well as suggesting they may be able to enhance cognition, attention, processing speed and memory too. Research on the latter is still in its infancy, but it could be positive news for addressing the cognitive decline experienced in old age, as well as just an extra brain boost for the rest of us. And, perhaps might explain why we might reach for the bar of the good stuff when we’re tired, sleep deprived, or under cognitively demanding conditions (exams/assignments/dead-lines anyone?).

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        The exact workings of the cognitive improvement are not 100% understood, but it appears to be a combination of two things. Firstly, an improvement in neuronal activity (brain cells sharing information more efficiently with each other), and secondly, an increase in vascular responsiveness and cerebral blood flow. Veins dilate/get wider => more blood flow gets to the heart and brain => lower blood pressure and stress on the heart AND more juice to the head space.

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        How do we know if we’re actually getting these flavonoids with our chocolate? Well, the processing of cacao (in particular, roasting), has been shown to greatly reduce their concentration. Also important is the genetic pool from which your cacao comes. That’s why, if you want to reap the full benefits, you’re best to use cacao products that are (a) certified organic, and (b) raw. NOTE – most chocolate in the supermarket is neither. AND it’s then been doused in a hefty serving of hormone-containing dairy and inflammation-causing sugar. If you’re buying chocolate pre-made, I recommend looking for bars that tick all the boxes above (organic, raw, dairy-free and low in sugar – these ones here and here are my two favs). Or better yet, make your own! I’ve been making all my chocolate treats the past year with this fabulous cacao powder from BioBalance here. It ticks all our boxes, as well as having a smooth, creamy taste – unlike some cacao powders which can be bitter. And in this tart, it’s the business.

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.


        So back to our Nutella Tart. Need I say more? Brain boosting cacao, paired with skin and hormone loving hazelnuts and avocados (there’s the secret!) - Nutella never tasted this good. Plus, we’ve made a new video to show you how! I hope you love it – the tart and the vid, and do let me know what you think – either in the comments below or over on Facebook here. And if you make this brain boosting masterpiece, share a pic with me on Instagram with the tags @begoodorganics and #begoodorganics. I’d love to see your work and hear what you think! 

        Til next week friends, stay happy and well.

        x Buffy-Ellen

        PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram. As you know I share all my recipes here entirely for free, so the absolute best way to say thank you is to share them with your friends! If you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.

        Nutella Tart

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

        Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.

        Makes a 35 x 11cm (14 x 4 inch) tart, serves 8-12

        Takes 20 minutes + 1-2 hours to set

        Make with

        Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

        Always use certified organic, local and fairly traded ingredients wherever possible

        Dry
        1 c dates
        1 c hazelnuts
        1/2 c almonds
        3 tbsp cacao powder
        1/4 tsp sea salt
        1 tsp vanilla extract
        2 tbsp cacao butter, melted

        Wet
        2 medium avocados
        1/2 c plant-based milk (almond/rice/oat/soy all work great)
        1/2 c cacao powder
        1/2 c hazelnut butter
        1/4 c + 3 tbsp liquid sweetener (I love coconut nectar or brown rice syrup)
        1 tsp vanilla extract
        1/8 tsp sea salt
        1/2 c cacao butter, melted

        To top
        Cacao powder and crushed hazelnuts 

        c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

        How to
        1. Base: in a food processor or blender (I love this one here), blend the dates until chopped into small pieces. Then add the dry ingredients (nuts, cacao and salt) and blend again until everything is finely chopped, almost to a flour but still with some texture. Finally add the liquids (vanilla and melted cacao butter), and pulse to combine - the mixture should stick together between your fingers when pressed (if not, add an extra tablespoon of melted cacao butter or coconut oil).
        2. Pour into a french fluted tart tin lined with biodegradable wrap, press until firmly packed and then place in the freezer to set.
        3. Filling: blend all filling ingredients, except cacao butter, in a processor or blender until super smooth and creamy. Then, while on low, add the melted cacao butter until combined. Pour on the base, smooth to flatten, and place back in the freezer for an hour to set, or in the fridge for a few hours more. 
        4. Topping: remove from the fridge/freezer and dust with cacao powder and crushed hazelnuts.
        5. Slice and devour! Will keep in the fridge for up to a week, or in the freezer for a month.
        Notes
        • Make it gluten-free: choose a plant-milk without gluten, such as almond, rice or soy.
        • Make it nut-free: you can make a nut-free version of this by substituting the almonds and hazelnuts for an equivalent amount of sunflower and/or pumpkin seeds. Then for the filling, use rice, oat or soy milk, and sunflower seed butter or tahini instead of hazelnut butter. You’ll of course get a slightly different flavour, but it will still be delicious!
        • If your base is not blending/sticking (because your blender isn’t so grunty, or your dates are a bit drier than normal), add 1-2 tbsp melted coconut oil until it sticks together.
        • This tart, as will all my recipes, is only modestly sweet. If you'd prefer a slightly sweeter outcome, increase the liquid sweetener by another 1-2 tbsp. If you’re diabetic or have glucose dysregulation, I recommend using yacon syrup, or try this yacon powder here. Alternative you can add stevia to taste.
        • This tart has a lovely firm texture that’s great for taking out to a party without it melting (like many raw desserts). In fact - when we tested this guy, he was in perfect condition for a good 4 hours out! Alternatively you can swap the cacao butter for 1/3 c cacao butter  and 1/4 c coconut oil, which will give it a softer creamier texture - perfect straight from the fridge but not so much for taking to a party.
        • In fact, if you don’t have cacao butter, you can make this whole tart with coconut oil. The filling will just be a LOT softer. So keep and store in the freezer, and pull out just as you need. It will take a bit longer to set too - go the freezer option.
        • I’ve used activated nuts here, which I always like to do where possible. If you don’t have them available though, make on with raw - it’ll still be delicious. Remember - do what YOU have time for, nothing needs to be perfect. Oh, and if you’d like to buy almonds pre-activated, these ones are amazing.
        • I made this as a rectangle tart. Because I’d just bought a fancy pants new tin and of course had to utilise. If you don’t have one, a standard 20cm or so french fluted (or plain) tart tin will also be fine. Heck, you could even use an old ice cream container (I’ve done that before while on holiday, and it goes to show you don’t need fancy stuff!).

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how! Vegan, dairy free + low sugar.

        PS - the lovely plates, linen and tableware I’ve used are from Citta Design.



        Buffy Ellen
        Buffy Ellen

        Author

        Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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