Nutty Dark Chocolate Tart with Toasted Hazelnuts
This sinfully delicious no-bake tart with black bean, chocolate and almond filling will satisfy any chocolate craving.
Prep Time: 30 minutes
Cooking Time: 5 minutes
Total Time: 35 minutes (+ 1 hour chilling time)
Serves: 8
Ingredients:
- 1 1/2 cups almonds
- 1/4 cup cocoa powder
- Pinch sea salt
- 3/4 cup pitted Medjool dates
- 2 tbsp coconut oil, melted
- 1/4 cup chopped toasted hazelnuts
- 1 oz dairy-free dark chocolate, shaved
- Filling:
- 1 cup Ripple Vanilla Milk
- 7 oz dairy-free dark chocolate, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1/3 cup coconut sugar
- 1/4 cup almond butter
- 3 tbsp coconut oil, melted
Directions:
- In food processor, combine almonds, cocoa powder and salt; pulse until finely ground. Add dates and coconut oil; pulse until combined. Press into bottom and up side of 9-inch pie plate. Refrigerate while making filling.
- Filling: Meanwhile, in small saucepan, heat Ripple Vanilla Milk over medium heat until steaming and just starting to simmer; pour over chopped chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Let cool to room temperature.
- In food processor, combine black beans, coconut sugar, almond butter and coconut oil; pulse until well combined. Add melted chocolate mixture; pulse until smooth. Scrape into crust; smooth top.
- Garnish with hazelnuts and shaved dark chocolate. Refrigerate for about 1 hour or until set.
TIP
– Substitute hazelnut or cashew butter for almond butter.
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