Vegan Chocolate Hazelnut Tart
Deliciously decadent and rich vegan chocolate hazelnut tart with a chocolate cookie crust! Completely dairy free, grain free, and vegan, this chocolate tart is a showstopper at any party!
What’s better than Nutella?
Nutella in the form of a CHOCOLATE HAZELNUT TART!
Yep, this vegan chocolate hazelnut tart is pure bliss in a bite. It’s rich chocolate, warm hazelnuts, and a beautiful combo of both creamy and crunchy like a cookie, thanks to the crust.
And guess what? You were waiting for this twist, I know it 😉 This chocolate hazelnut tart is completely vegan, dairy free, gluten free, and has the option of being Paleo and Keto without any funny flours nor ingredients!
That’s magic if you ask me!
The Best Chocolate Hazelnut Tart
I mean, if you like Nutella, you’re going to fall head over heals for this chocolate hazelnut tart.
The filling is smooth and creamy, while the crust tastes and feels like a Nutella cookie. You’re completely engulfed in just chocolate hazelnut heaven!
Plus you’d never know that this chocolate tart is vegan, gluten free, grain free, and has the option of being Paleo and Keto. It just tastes like pure decadence, because that’s what chocolate should taste like! I mean, that’s pretty cool!
Serve this at a party, for a birthday, or at a holiday get together (if you’re not a fan of -gasp- pumpkin pie, or need a break from the -double gasp- egg nog, this tart is perfect for Thanksgiving and Christmas!).
How to make a vegan chocolate hazelnut tart
While this vegan chocolate tart looks extraordinarily elegant, it’s really quite simple, which is why I love it so much! And you really don’t need any fancy ingredients either (so if you’re new to baking vegan or gluten free, do not fret! This is the easiest recipe!).
All you’ll need for this recipe is the following:
- Hazelnuts (both for the crust and to make hazelnut butter)
- Cacao powder
- Chocolate (I recommend either Lily’s Sweets chocolate or you can use a Paleo friendly chocolate, such as Pascha Organics or Hu Kitchen)
- Coconut Cream
- Coconut Oil
- Maple syrup/coconut sugar
- Water
Not too bad, right? Now let’s go over how to make this tart!
How to make a chocolate hazelnut crust
For this part, I recommend using a food processor or very high speed and powerful blender. But a food processor is what’s really going to get the job done.
The chocolate hazelnut crust is quite simple, but requires the nuts to be blitzed into a powder so that you can use the hazelnuts as flour rather than regular flour. This is what allows this chocolate tart to be completely flourless!
Once the hazelnuts are pulsed, add in cacao powder, maple syrup, coconut oil, and chilled water, and puree the ingredients all together until it forms a thick dough.
Next, press the dough into a tart pan and refrigerate the crust for 20 minutes. Poke a few holes into the bottom of the crust, layer the crust with pie weights and parchment paper, and bake it for 10 minutes at 350F.
When the crust is done, remove it from the oven and let it cool while you move onto the filling!
How to make a chocolate ganache filling
This is probably my favorite part of the whole process because I love watching the coconut milk transform into this beautiful and glossy thick chocolate ganache.
Making a vegan chocolate ganache is actually quite simple. I usually make it either two ways: one way with vegan butter or the other with coconut cream. For this chocolate hazelnut tart, we’ll be using the coconut cream option!
All you need to do is the following:
- Heat the coconut cream until it becomes warm.
- Add in the chocolate chips, cacao powder, coconut sugar, and hazelnut butter and stir until well combined.
- Keep stirring on low heat until the mixture completely thickens.
Then you transfer to the tart crust and refrigerate!
I recommend serving this chocolate hazelnut tart with a sprinkle of hazelnuts all around. It will be so decadent and taste just like your favorite chocolate spread 😉
Tips and Tricks for making a chocolate hazelnut crust:
- Should I use cocoa or cacao powder? I would go for cacao powder: it’s less processed so it has a way richer taste! It actually tastes like chocolate haha!
- If your crust is too crumbly, add another tablespoon or two of chilled water. That will help firm everything up so you can press the dough into the tart pan.
- Use pie weights and poke holes into the bottom of the crust. If you’ve checked out my pie crust guide, you’ll know, blind baking is important for non-baked filling pies!
- How can I make this a keto chocolate tart? Not a problem at all! Swap out the sweeteners for keto-friendly sweeteners, like stevia, or just omit all together! It will be very rich, but soooo decadent!
- What about a Paleo chocolate tart? Easy! This all comes down to the chocolate chips you use. If you’re going for Paleo, make sure it’s either 100% cacao chips or your favorite Paleo-friendly chocolate that uses coconut sugar.
- How should I store this tart? This chocolate tart will store perfectly in the fridge for up to a week!
I hope you love this chocolate hazelnut tart as much as I do! Tastes like nutella with a cookie crust to be honest 🙂 If you make this tart, let me know how it goes down below in the comments, as well as any questions you might have (it will be helpful for the community!).
As always, I’d love to see your beautiful creations on Instagram, Pinterest, and Facebook, so be sure to tag me there!
Happy tart-eating! 🙂
More pie recipes you’ll love:
Paleo Vegan Chocolate Cream Pie
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Vegan Chocolate Hazelnut Tart
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 10 1x
- Category: Dessert
Description
Deliciously decadent and rich vegan chocolate hazelnut tart with a chocolate cookie crust! Completely dairy free, grain free, and vegan, this chocolate tart is a showstopper at any party!
Ingredients
Chocolate Hazelnut Crust:
- 10 ounces hazelnuts
- 1 cup cacao powder
- 1/3 cup maple syrup
- 2/3 cup coconut oil, softened
- 6–7 tbsp chilled water
Chocolate Hazelnut Tart Filling:
- 1 16-ounce can coconut cream
- 1 tsp vanilla extract
- 1/3 cup coconut sugar
- 1/2 cup cacao powder
- 1/2 cup chocolate chips
- 1/4 cup hazelnut butter* see note
Instructions
Chocolate Hazelnut Crust:
- In a large food processor, pulse the hazelnuts until they’re a fine flour.
- Add in the cacao powder, and blend again until well combined.
- Add in the remaining ingredients and blend until it becomes a thick and sticky dough.
- Press the dough into an 8″ or 9″ tart pan, and place the crust into the fridge for 20 minutes to chill.
- While the crust is chilling, preheat the oven to 350F.
- Poke a few holes in the bottom of the crust when you’re ready to bake, then place a piece of parchment paper and pie crust weights on the bottom of the crust to assist in blind baking the crust.
- Bake the crust in the oven for 10 minutes, then remove and let cool while you make the filling
Chocolate Hazelnut Tart Filling:
- In a medium saucepan, heat coconut milk on high until it’s warm to touch.
- Reduce the heat to medium, and add in cacao powder, hazelnut butter, chocolate chips or chocolate bar, vanilla, and sweetener.
- Stir until the chocolate chips have melted, then reduce the heat and continue stirring the mixture until it thickens, about 5-6 minutes.
- Pour the mixture into the tart crust and smooth the chocolate.
- Refrigerate the tart for 1-3 hours (preferably longer) to set.
- Top with crushed hazelnuts.
Notes
*To make hazelnut butter, place 8 ounces hazelnuts into a food processor and blend on high speed for 2-3 minutes until smooth, occasionally pausing to scrape down the edges.
Britt that crust looks sensational! And I love how you’ve topped it with toasted nut. Chocolate tarts are my favourite! And always a crowd pleaser with all types of eaters! I’ll have to try serving this at my next gathering.
AW thank you so much, sweet Hannah! You’re the best!! I hope you love it!
Oh my goodness this tastes just like Nutella in cake form!
YES!!!! That was my goal 🙂 Enjoy!
Hi, this recipe looks amazing I am looking forward to trying it. In your ingredients you have listed coconut cream but in the instructions mention coconut milk. I wanted to assure I was using the correct one as this could alter the recipe. Looking forward to baking soon!!
Hi Mia! I’m so glad to hear it 🙂 Yes, I meant coconut cream! Sometimes while writing the recipe, I’ll just refer to coconut milk- so sorry for the confusion, I’ll edit that! Enjoy!
This was the most popular dish at our Christmas dinner, and was easy to make (with a food processor). Highly recommend, and super rich, so start with small slices!
Can this recipe be frozen!
Absolutely!