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Chocolate Hazelnut Tarts

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  • prep time - 10 mins
  • cook time - 12 mins
  • total time - 22 mins
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  • serves - 12

This gianduja ganache is gorgeous! The lovely combination of rich chocolate with finely ground hazelnuts is a real treat. It tastes and looks like a mini tart from an indulgent patisserie, but it is actually made with healthy ingredients and added protein in the base and filling.  


  • 200g Ground almonds
  • 4-5 Sticky medjool dates
  • 25g Cocoa powder
  • 40g Coconut oil melted
  • 30g Chopped hazelnuts 
  • 2 tbsp Performance Chocolate Hazelnut
  • 1 tsp Vanilla extract or bean paste
  • Pinch of sea salt
  • Approx. 3/4 tin full fat coconut milk (use remaining in smoothie, curry, porridge)
  • 90g Dark 70% chocolate
  • 30g Smooth hazelnut butter
  • 2 tbsp Maple syrup (optional)
  • 1 tsp Vanilla bean paste or extract
  • 2 Heaped tbsp Performance Chocolate Hazelnut
  • Pinch of sea salt
  • 3-4 tbsp Chopped roasted hazelnuts


  1. Pre heat the oven to 160°C Fan.
  2. Lightly oil a 12-hole silicone muffin tray 
  3. In a food processor add the base ingredients and blitz until a fine crumb has formed that holds together when pinched.
  4. Divide between the muffin holes and press in with your finger or use a small cup measure or spoon to make a well in the centre or form tart cases.
  5. Place in the preheated oven for 12-15 minutes.
  6. In a large pan add all the ingredients for the filling and heat very gentle until combine and silky smooth.
  7. When the tart case is ready remove from the oven and allow to cool a little before pouring the filling in using a jug.
  8. Allow the tart to cool down for 15 minutes and sprinkle with the chopped hazelnuts.
  9. Place in the fridge for a minimum of 4 hours or overnight to set.

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