Chocolate and Hazelnut Tart

Ingredients

For the base:

250g almonds

2 tbsp almond butter

2 tbsp agave or maple syrup

1.5 tbsp extra virgin olive oil

For the filling:

2 x 400g canned butter beans, rinsed well

150g dark cooking chocolate

110g hazelnuts, roasted in the oven at 150C for 5 minutes and ground to a paste in the food processor. OR 1/2 cup hazelnut butter 

1/4 cup cacao

1/4 cup agave or maple syrup

2 tbsp vanilla essence

Method 

1. Spray a 25cm diameter quiche or tart tin with olive oil spray.

2. In a food processor, blend the almonds to a rough crumb. Add in the almond butter, agave syrup and olive oil and combine.

3. Add the base ingredients to the tin and press down firmly to create an even base. Refrigerate for 2 hours in the fridge. 

4. In a food processor, blend the butter beans to a smooth paste. You may need to scrape the walls down and blend 3-4 times to create the smoothest consistency.

5. Add in the hazelnut butter, melted chocolate, cacao, agave syrup and vanilla essence and process together until combined.

6. Layer it evenly and firmly in the tin over the base layer. Refrigerate for 2 hours to set and then until serving.

7. I topped the tart with 110g of roasted and crushed hazelnuts but for a cheaper alternative you could use chocolate shavings.