Creamy rich chocolate hazelnut ganache in a no-bake chocolate crust, topped with fresh raspberries. A perfect low carb summer dessert!
Hallelujah, it is raining in Portland! And not just a little mild sprinkle but some honest-to-goodness, much needed rain that just keeps on coming down. If I weren’t sitting in the airport writing this, I would be outside dancing in it. Not kidding, I would be dragging my 42 year old body outside in the rain and shamelessly dancing around like a 5 year old. Because I have been praying for this rain all summer long. And what better way to celebrate the answer to your prayers than the joyful revolt of dancing with wild abandon? Of course, it’s supposed to get back up into the 90’s this week for an extended period of time. But no matter. It’s just such a relief to discover that the Pacific Northwest can still produce some precipitation after all.
I love Portland, I really really do. Have you noticed my enthusiasm for my new hometown? Pretty sure that if you actually read these posts and don’t just skip to the recipes, you have noticed. It’s just the perfect confluence of everything I love. Food, health, environmental consciousness, sustainability, nature, exercise, community, and just a general joie de vivre. It doesn’t hurt that one of the manufacturers of many of my favourite ingredients happens to reside a few short miles away. Okay, so I didn’t move to Portland to be closer to Bob’s Red Mill. But Bob’s embodies much of what I love about the region. Their mission is so in line with my own, they want to provide people with the tools and ingredients to take charge of their health. And they do it in such a sustainable, community-minded way. Bob’s Red Mill is so very Portland and it just makes so much sense to me that I love the place where they grew up.
There are many of their products that I use on a regular basis and I make no bones about it. And one of my favourites is the hazelnut flour. I love that stuff and I am always scheming on how to use it next. Apparently I have imparted my love of it to readers who keep it on hand at all times as I do. One recently asked if she could use it in place of whole hazelnuts for my Homemade Sugar-Free Nutella. I couldn’t see why not, although it would need to be toasted a bit first to bring out that intense hazelnut flavour so important to Nutella. I actually ran out of whole hazelnuts the other day and so decided to try it myself. I just lightly toasted it in a pan before adding it to my blender with the other ingredients and it worked like a charm. Now of course, hazelnut flour is going to be denser than raw hazelnuts, so you need less of it for the Nutella. I found that you only need about 1/2 cup hazelnut flour to replace the 3/4 cup whole hazelnuts.
Whether you have whole nuts or just the flour, now you can make this gorgeous no-bake tart. Now this tart is ALL Portland, Oregon. Hazelnut flour from Bob’s, chopped Oregon hazelnuts, and fresh Oregon raspberries. And the gorgeous rain we just got to help them all grow! Get a little taste of Portland in every bite.
Disclosure: This post is sponsored by Bob’s Red Mill. All opinions and crazy effusiveness are my own…but you already knew that!
- 1 & 1/4 cup Bob's Red Mill Hazelnut flour
- 4 tbsp cocoa powder
- 4 tbsp Swerve Sweetener
- 4 1/2 tbsp butter melted
- 1/2 pint fresh raspberries
- 1/3 cup chopped toasted hazelnuts
- 2 tsp powdered Swerve Sweetener
- In a medium bowl, whisk together the hazelnut flour, cocoa powder, and sweetener. Stir in melted butter until mixture begins to clump together.
- Press into bottom and up sides of a 9 inch tart pan (ceramic or metal). Refrigerate until firm, about 1 hour.
- In a large saucepan over medium heat, combine cream and sweetener. Bring to just a simmer. Add chocolate and homemade Nutella and let sit 5 minutes until chocolate is melted. Whisk until smooth.
- Pour into prepared crust and smooth out. Refrigerate until set, about 3 hours.
- Sprinkle surface with fresh raspberries and toasted hazelnuts. Use a small sieve to sprinkle powdered Swerve over top.
Serves 12. Each serving has 10.41 g of carbs and 5.57 g of fiber. Total NET CARBS = 4.84 g.
Food energy: 369kcal
Total fat: 37.48g
Calories from fat: 337
Total dietary fiber: 5.57g