I can leave or take chocolate, however my family can attest to my devotion and non-stop eating of Ferrero Rocher and Raffaelo chocolates. In fact I can easily devour a box completely on my own and in one sitting.
Although the Ferrero chocolates are a definite no-no during my 60-Day Clean Eating Challenge these Carob and Hazelnut Praline Tarts come surprisingly close to the real thing.
I made the filling first and almost didn’t bother making the base - I was content just to eat the filling on its own - it’s that delicious.
It’s quite mind boggling to think that something that tastes so good can actually have health benefits as well.
Admittedly I did substitute sugar and chocolate with medjool dates, carob and rice malt syrup and added a wonderful array of nuts and avocado to make the praline filling.
This healthier version will make you quiver at the knees.
These Carob and Hazelnut Praline Tarts come surprisingly close to tasting like Ferrero Rocher chocolates.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 12 Large or 24 Small Tarts
Ingredients To make the Crust 2 Cups Almonds
1 Cup Walnuts
1 Cup Medjool Dates
1 Tablespoon Rice Malt Syrup
To make the Praline Filling 2 Cups Hazelnuts
1 Cup Medjool Dates
1/2 Cup Rice Malt Syrup
3 Tablespoons Organic Carob Powder
Combine all the filling ingredients into a food processor and blend until a smooth and a creamy carob and hazelnut paste forms.
The paste is extremely sticky and you will need to continually scrape the sides and bottom of the blender, however the results are worth the effort. The filling will resemble quince paste.
Combine all the filling ingredients and blend into a smooth and creamy paste.
Transfer the praline filling into a bowl and refrigerate while making the tart cases.
The Carob and Hazelnut Praline Filling tastes just like the Ferrero Rocher centres.
Pre-heat the oven to 160°C.
Combine the almonds and walnuts into a food processor and blend for a couple of minutes until the nuts resemble a sticky crumble.
Process the almonds and walnuts until the mixture resembles crumble.
Add the dates, syrup, avocado and carob powder to the nut crumble and blend for another couple of minutes until all the ingredients are combined.
If the mixture becomes too sticky to blend in your food processor, blend in batches.
Blend the nut crumble with the remaining ingredients to form a sticky nut dough.
Grease a muffin tray with a little coconut oil and thinly line each cup with the crust mix, pressing the mixture firmly.
Bake the tart cases for approximately 10 minutes or until they start to colour.
Place the muffin tray into the pre-heated oven and bake for approximately 10 minutes or until they start to colour.
Remove the cooked tarts from the oven and allow to completely cool.
Allow the tart cases to cool before filling with the Carob and Hazelnut Praline.
Remove the praline filling from the refrigerator and scoop a couple of tablespoons of the Carob and Hazelnut Praline into each tart case.
Refrigerate until required. If sealed in an air-tight container the tarts will last for 4-5 days.
These Carob and Hazelnut Praline Tarts make a great dessert or snack and make a wonderful present for family and friends.
These Carob and Hazelnut Praline Tarts make a great dessert or snack.