Woke up this morning wanting to make something for our Valentine’s Day dinner tomorrow and I knew it had to involve chocolate, at least for me! I also knew that we already had some Nutella from #worldnutelladay last week and could probably use that to get creative! So create I did! The Nutella recipe I made last week is from Kelly Brozyna aka The Spunky Coconut (click here for her recipe) – it’s wonderful, so I figure why reinvent the wheel!
The crust is reminiscent of a coconut macaroon while the filling is so creamy with delicious notes of nutella and hazelnuts. Also, VERY rich, so this tart can easily be enjoyed by many.
I love the look of a long tart compared to individual tarts. If you don’t have the long tart pan, you could use a glass pie plate or certainly make individual tarts. Definitely give it a try either way and making your own Nutella spread is the way to go. You can control the ingredients and feel better about indulging a bit on this tasty treat.
Links to our favorite items used in this recipe:
Happy Valentine’s Day Everyone!!
hazelnut Nutella Tart
a Paleo treat of creamy Nutella filling snuggled inside a coconut crust
- 1¼ cup shredded coconut
- ¼ cup + 1 tblsp chopped hazelnuts
- 1 tblsp hazelnut flour
- 3 tblsp coconut oil, melted
- 2 tblsp maple syrup
- 1 tsp vanilla
- ⅛ tsp Redmond Real Salt filling
- 1 cup homemade Nutella (see above for recipe we use)
- 2 tblsp coarsely chopped hazelnuts
- 3 tblsp coconut milk or non dairy cream cheese
- Preheat oven to 350°
- In a small bowl add coconut, ¼ cup of the chopped hazelnuts and flour, whisk to combine.
- To that add coconut oil, syrup, vanilla and salt and mix well with the back of a wooden spoon or spatula.
- Carefully spoon the crust mixture into long tart pan (or pan of choice) use your fingertips to evenly press it along the bottom and up the sides of the pan, making sure to press down firmly. This will insure that your crust will stay together once it’s baked and removed from the form.
- Place tart pan on a baking sheet then into the oven and bake for 10-12 minutes or until top edges turn a lovely golden brown color. Keep an eye on it, the crust can go from golden to “burnt” quickly! Remove from oven and let cool.
- For filling, combine all ingredients and mix with a hand mixer until well blended, spoon into cooled crust using a small spoon or spatula to smooth out.
- Finely chop the remaining 1tbls of hazelnuts and dust the top of the tart. Garnish with additional halved hazelnuts or fruit of choice. Place in refrigerator for a few hours for filling to firm up. Remove from tart pan and serve. TIP: If you have a two piece tart pan, I like to loosen the crust from the pan a bit before filling and use a long sharp knife to release the tart from the bottom piece of the pan by sliding it under the tart from one end to the other. That way, you don’t end up losing fruit on top if you need to tilt it a bit to get it to released.