Nutella Tart
Ingredients
- 110 g Rolled Oats
- 50 g Cocoa Powder
- 75 ml Coconut Oil
- 60 ml Maple Syrup
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 3 tbsp Nutella
- 500 g Fresh Strawberries
Instructions
- Process the rolled oats in a food processor until fine. Then add the coconut oil, cocoa powder, maple syrup, vanilla extract and salt.
- Process them all until they come together in a homogeneous paste. Press the mix firmly in a 9” tart pan leaving the edges a bit high and shaping with the back of a spoon.
- Spread the Nutella thinly on top.
- Chill in the fridge for an hour until the crust and spread are set. Right before serving, chop up the washed and dried strawberries and serve.
- If you’re not sure you’re going to finish it, you can keep the tart without any fruits and add them as you serve. This way it will keep for longer in the fridge.
Notes
You can sub the Nutella with Lotus Biscoff spread which is vegan btw, or 100g melted dark chocolate mixed with 1 tbsp coconut oil)