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chocolate hazelnut tart on parchment paper

Vegan Chocolate Hazelnut Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: thebananadiaries
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Dessert


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!



Chocolate Hazelnut Crust:

  • 10 ounces hazelnuts
  • 1 cup cacao powder
  • 1/3 cup maple syrup
  • 2/3 cup coconut oil, softened
  • 67 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


Chocolate Hazelnut Crust:

  1. In a large food processor, pulse the hazelnuts until they’re a fine flour.
  2. Add in the cacao powder, and blend again until well combined.
  3. Add in the remaining ingredients and blend until it becomes a thick and sticky dough.
  4. Press the dough into an 8″ or 9″ tart pan, and place the crust into the fridge for 20 minutes to chill.
  5. While the crust is chilling, preheat the oven to 350F.
  6. 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.
  7. Bake the crust in the oven for 10 minutes, then remove and let cool while you make the filling

Chocolate Hazelnut Tart Filling:

  1. In a medium saucepan, heat coconut milk on high until it’s warm to touch.
  2. Reduce the heat to medium, and add in cacao powder, hazelnut butter, chocolate chips or chocolate bar, vanilla, and sweetener.
  3. Stir until the chocolate chips have melted, then reduce the heat and continue stirring the mixture until it thickens, about 5-6 minutes.
  4. Pour the mixture into the tart crust and smooth the chocolate.
  5. Refrigerate the tart for 1-3 hours (preferably longer) to set.
  6. Top with crushed hazelnuts.


*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.