Tuesday, September 18, 2012

Paleo Nutella Tart (Gluten Free, Sugar free, Dairy Free Option)

I can't believe I've given up Peanut Butter. I've tried for so many months without success, but as soon as I decided to eat paleo, BAM. No more peanut butter craziness. And yes, I was peanut butter crazy, as it can pretty much make everything good. Sweet, savoury, you name it, you can put peanut butter with it. I would go through a jar in two days. TWO. DAYS.

What's a paleo peanut butter loving girl to do for all these PB recipes floating around? HELLO? EVER HEARD OF NUTELLA? Yeah, I thought so. Nutella is the shiz. Move over peanuts. I'm replacing you with hazelnuts and chocolate.

Let's get down to the part where you get to eat yummy healthy things.
I call this a tart, because in my springform pan it's quite thin. But you could double this and get away with calling it something else. Pie. Cheesecake even.  The name doesn't matter. My brother even suggested he would like a double base to top ration so it's more like a slice. Anyway, what does matter it that this is made of Good For You Ingredients. It's gluten free, grain free, egg free, full of good fats, proteins, friendly bacteria, and it can also be vegan.

Paleo Nutella Tart

150g Nut of choice (Walnuts/Pecans/Almonds)
3/4 C dates
3/4 C desiccated/shredded coconut
1/8 C Grass-fed organic butter (or vegan sub such as coconut oil)
1 tsp vanilla

Crumb nuts in processor. Add dates and process until and even crumb forms. Add coconut, vanilla, and melted butter, process until combined.
Press base into base of a spring form pan.

250 g hazelnuts (makes 1 C butter)
1 Heaped C dates
1/3 C coconut oil
1 scant C yoghurt* (I used coconut yoghurt, you can use organic dairy OR Coconut cream OR 2-3 Bananas)
1/4 C cocoa
1 tbs vanilla
pinch salt
Optional : 1 tbs Frangelico

Roast hazelnuts until...roasted, plop them on a tea towl and rub off the skins. Shake off the tea towel immediately after otherwise someone will ALWAYS come around and pick it up and get angry at you for them covering the kitchen in hazelnut skins.
Put your still hot nuts in the processor and make into nut butter. (That is, process the hell out of them). Add the dates and process very well, until mix is pretty smooth. Add the coconut oil, process; yoghurt, process; cocoa and vanilla and frangelico and salt, process. EASY.
Plop mix on top of base. Now you can either keep it in the freezer, then bring it out to room temp and wait about 1/2 hour before eating, or just keep it in the fridge. Keeping it just in the fridge will keep a softer, fudge-y texture.

* I have tried this with banana, which gives the same result but a very banana-y taste. Some people liked this, others liked the non banana version. Up to you.
I haven't tried it with coconut cream but I'm pretty sure it will work.