Raw Mocha Tart with Hazelnut Crust

"Unbelievably creamy "Raw" Mocha Tart with a crunchy hazelnut crust. The texture is melt-in-your-mouth SO delicious!"
-- @flowersinthesalad
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  • Recipe Card
Prep time 20mins
Serves or Makes: 1 tart (20cm)

Recipe Card

Hazelnut Crust


  • 6 3/10 ounces rolled oats
  • 3 ounces hazelnuts
  • 1 tablespoon chia seeds
  • 3 tablespoons melted coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon maca powder or more cocoa powder
  • 10 pieces pitted medjool dates
  • 1/2 teaspoon salt

Mocca Cream


  • 8 4/5 ounces full fat coconut cream
  • 3 1/2 ounces naturally sweetened oat milk
  • 3 tablespoons fine coconut blossom sugar
  • 3 tablespoons maple syrup
  • 1 tablespoon cocoa powder
  • 1 1/2 teaspoon espresso powdner
  • 1 tablespoon corn starch
  • 1 teaspoon agar agar
  • 1 teaspoon vanilla extract


  • Step 1

    Place the hazelnuts and oats in a food processor and blend until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. Press the dough firmly into the tart tin. Place the tart in the fridge whilst making the filling.

  • Step 2

    Place all the ingredients in a sauce pan and bring to a brief boil. When the mixture starts to harden up, pour it in a bowl and let it cool down until lukewarm, stirring from time to time.

  • Step 3

    Pour the mixture into the tart bases and let them cool completely before placing them in the refrigerator for at least 4 hours to harden up. Before serving top with your favorite chocolate.

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