Ingredients
Equipment
Method
- Combine hazelnut flour, cocoa powder, and old fashioned oats in a food processor. Pulse until the mixture is well combined and almost smooth, while still maintaining some oat texture.
- Add honey and salt to the processor. Pulse again until everything is thoroughly combined. The mixture should hold together when pressed between your fingers. If too dry, add a teaspoon more honey.
- Press the mixture evenly into the bottom of a springform pan, or divide among 12 ramekins for individual servings. Use the back of a measuring cup to compact the crust firmly.
- Cover and refrigerate for at least one hour before adding your filling. This chilling time allows the honey to set and flavors to meld together.
Nutrition
Notes
This versatile crust pairs beautifully with creamy fillings like chocolate mousse, cheesecake, or pudding. For a different flavor profile, try substituting almond flour for the hazelnut flour or maple syrup for the honey. The crust can be made up to 2 days ahead and stored covered in the refrigerator.
For a vegan option, replace honey with maple syrup. Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor if desired.