raw, salted orange and hazelnut mousse tart, yes please!

Raw, Vegan, Gluten free

Raw, Salted Orange and Hazelnut Mousse Tart. Raw, Vegan, Gluten free.
Raw, Salted Orange and Hazelnut Mousse Tart. Raw, Vegan, Gluten free.

recipe featured on The Chalkboard Mag | photos by Morgan Ione Yeager

"My obsession with the hazelnut and orange combo continues with these deliciously naughty but oh-so-nice raw, gluten and dairy free tarts. I came up with the recipe on a whim one fall afternoon at The Treehouse and was so impressed with myself that i called my friend to boast about how amazing they were, telling her she just had to try one. Immediately. So i made another and planned on dropping it over to her that evening... then ate it all before it even made it out the door! 

It's the thought that counts, right?"


INGREDIENTS: (serves 2)


2 tsp coconut oil 

1/2 cup hazelnuts 

2 medjool dates, pitted

2 tsp cacao powder

4tbsp orange juice

2 tbsp+ orange zest plus extra to serve 

big pinch or 2 of fine sea salt 


1 ripe avocado 

2 tbsp cacao powder

1 tsp vanilla

1 tbsp+ orange juice 

2 medjool dates, pitted

2 tbsp nut milk

  1. Throw all of the base ingredients into a food processor until mixed together. You don't want it to become like a nut butter consistency, just wet enough to be able to pat down into a mould.
  2. Pat down into tart moulds! (I used 10cm) then place in the freezer for about 10-15 minutes or until hard.
  3. Clean out the food processor and then add all of the filling ingredients, processing until mixed together and "mousse like".  
  4. When the base is ready, pull it out of the freezer and scoop the mousse on top. You will probably have a little leftover so you can either save that in the fridge or if you're me, eat it by the spoonful until it's gone! 
  5. Serve the tarts with a pinch of orange zest and eat immediately.