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
Scale
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.