Chocolate Hazelnut Tart

In honor of Sri Dharma’s 80th birthday, long-time Sri Dharma disciple, DY teacher (LOAY 800 hrs), and vegan dessert chef, Pam Jones, shares a few of her vegan dessert recipes.

Use a spring form pan ( 8 x 8”)

Makes approx.  10 slices

CRUST

12 large Mejool dates

2 tbsp cacao powder

1 cups roasted hazelnuts

¾ cup raw walnuts

½ cup roasted buckwheat

pinch of salt

Mix the above ingredients in food processor until crumbly and should bind together when taking a handful. Start to fill the base of the spring form pan including the sides.

FILLING

1 medium ripe avocado

¾ cup raw cacao powder

1 cup roasted hazelnuts

10 mejool dates

¼ cup maple syrup

2 cups water

pinch of salt

Blend all ingredients above in high speed blender until smooth and creamy. Consistency should be thick and creamy. Pour this into the base and even out surface with a spoon. Set in freezer for 4 hours. Take out freezer and into fridge prior to serving for 3 hours.

* You can also substitute dates with ¾ cup maple syrup but will be more of a soft pudding consistency.

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