Choc-Hazelnut Tart (Paleo Rocher Tart)

This week I found out that someone in Germany made one of my recipes. Germany!

For a girl from a country town in Australia this is super exciting: and it shows how the Internet has completely changed the way we live our lives… including how we find recipes and cook.

I follow many blogs and love getting my regular emails. With many of the bloggers being on the other side of the world, this means I will receive my weekly update in the mornings... so its not unusual in our house to have the oven on by 6:30am and a kitchen full of baked goods by breakfast. I know I could wait until I am out of my pajamas, but they look so tasty and I get so excited by a new recipe.

It’s nice to think that there might be people out there who feel the same way about my blog and my recipes. So, if you try a recipe please leave feedback or suggestions. I am not a chef; just a Mum trying to create healthier options for her family and friends, so I appreciate the experiences of others. If you have a suggestion; something you would like to see ‘healthified' please let me know. I'm always up for a challenge.

I made this tart (pie?) for a friend at work. She loved the Paleo Rochers and I wanted to recreate the flavours for her birthday. I played around with frostings, nuts and cupcakes; until I made this... yummy!

The Chocolate hazelnut crust compliments the paleo rocher mousse by adding some crispness and enhancing the hazelnut flavour. The nutty caramel is just like the center of a paleo rocher - a hidden, gooey surprise!

It is AMAZING!

CHOC-HAZELNUT TART (PALEO ROCHER TART)

Choc-Hazelnut Crust

INGREDIENTS
1/4 cup hazelnut meal
1/2 cup coconut flour (available from health food and specialty stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat the oven to 175C (350F).
Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used)
Mix the dry ingredients in a blender.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin.
Gently place circle in tin. Use excess dough to ensure an even edge.
Alternatively, spread dough evenly in tin and up edges by hand
Bake for 15 minutes. Cool completely.
If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.

Nutty Caramel

INGREDIENTS
1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2hours. Take the thick cream off the top, discarding the watery part. This should measure 1 1/2 cups.
1/2 Cup Maple Syrup
Dash of salt
2 teaspoons vanilla extract
6-10 roasted hazelnuts, chopped

INSTRUCTIONS
Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring mixture to boil, then reduce to medium heat.
Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning.
This will take approximately 20 minutes (may take longer)
Add vanilla and continue to cook on medium heat for another 5 minutes.
The caramel will be dark golden in colour and delicious.
Allow to cool, but still runny.
Pour into cooled pie crust and sprinkle the chopped nuts evenly.
Allow to set in fridge.

Choc-Hazelnut Mousse

INGREDIENTS
150 grams Nutella (See recipe below)
3 -4 tablespoons Cocoa
1 tablespoons coconut oil
3 tablespoons maple syrup
2 tablespoons whipped coconut cream
1 small, ripe avocado
Extra, 2 tablespoons whipped coconut cream

INSTRUCTIONS
In a saucepan add the nutella, cocoa, coconut oil, maple syrup and coconut cream.
Stir over low heat until mixed thoroughly.
Leave to cool and thicken slightly (this can be done by placing saucepan in the fridge).
Meanwhile, place the avocado in a blender and blend until broken down.
Add the mixture from the saucepan and place in the bender with the avocado.
Blend until smooth.
Place the blended mix into the bowl of a kitchen stand with a whisk attachment.
Add the whipped coconut cream and whip until a smooth consistency.
Pour and spread over the set caramel.
Refrigerate until set.
Keep refrigerated.

Nutella
(adapted from Chocolate Covered Katie)

INGREDIENTS
2 cups raw hazelnuts (240g)
1 1/2 tablespoon pure vanilla extract
1/4 cup cocoa powder
1/4 cup plus 3 tablespoon maple syrup
1/4 teaspoon salt
1/2 cup milk (almond, coconut)

INSTRUCTIONS
Roast hazelnuts for 8-10 minutes at 200C/ 400 F. Rub them together in a paper towel to get the skins off. (It’s OK if a few stubborn skins won’t come off.)
In a food processor, blend the nuts until they’ve turned to butter.
Add all other ingredients and blend a long time until smooth.
Keep refrigerated.