Fancy Fun with Hazelnuts

I’m almost ashamed to admit this, but I’m not a big fan of the hazelnut. (Add that to my growing list…). I try to like them. Really. I do! But they always kind of taste rancid. And no, they weren’t. (I had Mr M taste one just to be sure.) But, in my vein effort to convince my taste buds that hazelnuts are, indeed, the fancy culinary delight I keep reading so much about, I made a couple of recipes out of the bag that has been inhabiting my freezer for a few weeks. (There’s another bag in the pantry. Any takers?)

To begin, I soaked 1 c of the hazelnuts overnight in enough water to cover them. I like to store mine in the fridge in a covered container, but I’ve read that’s not necessary – soaking on a counter is fine.

First up, my very first attempt at making nut milk.

Spiced Hazelnut Milk

1/2 c soaked hazelnuts

2 c water

1T vanilla

Cinnamon, Nutmeg, Ginger, Clove – to taste

Blend everything together in a high speed blender. (I used my Vitamix). Strain through a nut-milk bag for silky smooth milk, or don’t strain if you don’t mind the floating nut-pulp. (I didn’t strain because I knew I was going to use the milk in recipes as opposed to drinking).

Store in an air-tight container in the fridge. Use within three days – give or take. (Most info I’ve found on the web says to use within three days.)

Optional Add: sweetener of choice

The hazelnut milk wasn’t too bad. The water diluted the nut flavor, and the spices really kicked it up. If you’re going to drink it alone or add it to something like cereal or oatmeal, I’d add some sweetener.

Next, I used the reaming soaked nuts to make a fancy pants dessert.

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 the fridge or 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.

I used my Magic Bullet.

You want the cream to be thick – like pudding. (I had to force myself not to eat all of the filling before it went into the tart shells. I love this stuff!)

Add the cream to the tart shells and refrigerate or freeze until ready to eat.

Optional Adds: Make your tarts super fancy by adding some raw cacao nibs and/or crushed hazelnuts as a topper before serving.

I used my left-over hazelnut milk to make a  smoothie. Everything tastes good blended with some fruit!


I’m sharing this recipe…

Wellness Weekends @ Diet Dessert and Dogs

Allergy Free Fridays @ Cybele Pascal (not vegan)

Fresh Bites Friday @ Real Food Whole Health (not vegan)

Fight Back Friday @ Food Renegade (not vegan)

Foodie Friday @ Simple Living w/ Diane Balch (not vegan)

Foodie Friday: Summer Lunch @ Rattlebridge Farms (not vegan)

Friday Favorite Finds @ The Atwoods (not vegan)

Delicious Dishes @ It’s a Blog Party (not vegan)


10 responses

  1. I love your different recipes a lot but when I make nut milk I use 1 cup of soaked nuts & 4 cups of puriefied water to make it thinner! I also have several nut milk recipes on my blog if you areinterested! 🙂 I love your cacao tart & filling a lot! A must make! xxx

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