Chocolate Hazelnut Tart with Vanilla Hazelnut Cashew Cream

Chocolate Hazelnut Tart Crust

1/2 c hazelnuts (soaked)

1 T maple syrup (or other liquid sweetener/stevia of your choice)

2 T raw cacao powder (or regular cocoa powder, carob powder, or a mi)

Combine everything in a food processor (I used my mini chopper) and blend until comes together in a ball. Remove dough and press into two mini tart pans. If your crust is too dry, add a tiny dribble of hazelnut milk at a time until it stick together.

Store in freezer while making filling.

Vanilla Hazelnut Cashew Cream

1/2 c cashews (soaked)

1 T hazelnut milk (or regular nut/seed milk)

1 T vanilla

1 T maple syrup (or other liquid sweetener/stevia of your choice)

Add everything to a high speed blender and blend until smooth.