Why You’ll Love This Recipe
This tart delivers deep chocolate flavor with a luscious texture while staying entirely plant-based. The hazelnut crust adds a delicious crunch and complements the chocolate perfectly. It’s simple to prepare, requires no complicated techniques, and is perfect for special occasions or when you want an impressive homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
hazelnuts
dates
cocoa powder
coconut oil
dark vegan chocolate
coconut milk
maple syrup
vanilla extract
salt
optional: fresh berries
optional: chopped hazelnuts for topping
Directions
Preheat your oven to 180°C (350°F) if you plan to lightly toast the hazelnuts for extra flavor. Let them cool slightly.
In a food processor, blend hazelnuts until finely ground. Add dates, cocoa powder, coconut oil, and a pinch of salt, then process until the mixture sticks together.
Press the mixture firmly into the base and sides of a tart pan to form the crust. Chill in the refrigerator for at least 20–30 minutes to set.
In a saucepan, heat coconut milk gently until warm but not boiling.
Add chopped dark vegan chocolate and stir until fully melted and smooth.
Mix in maple syrup and vanilla extract, stirring until well combined.
Pour the chocolate filling into the chilled crust and spread evenly.
Refrigerate for at least 2–3 hours, or until the filling is firm.
Before serving, top with fresh berries or chopped hazelnuts if desired.
Slice and serve chilled.
Servings and timing
This recipe serves 8 people.
Preparation time: 20 minutes
Chilling time: 2–3 hours
Total time: 2 hours 20 minutes to 3 hours 20 minutes
Variations
Add a layer of caramel made from dates for extra richness.
Use almond or pecan crust instead of hazelnuts.
Infuse the filling with espresso for a mocha flavor.
Top with shredded coconut for added texture.
Add orange zest for a citrus twist.
Storage/Reheating
Store the tart in an airtight container in the refrigerator for up to 4–5 days.
For longer storage, freeze for up to 1 month and thaw in the refrigerator before serving.
This dessert is best served chilled and does not require reheating.
FAQs
Can I make this tart without a food processor?
Yes, but it will require finely chopping and mixing the ingredients by hand.
What type of chocolate should I use?
Use high-quality dark vegan chocolate for the best flavor.
Can I use a different sweetener?
Yes, agave syrup or another liquid sweetener can be used.
Is this tart gluten-free?
Yes, it’s naturally gluten-free.
Can I make it nut-free?
You can try using seeds like sunflower seeds, but the flavor will change.
How do I know when the tart is set?
The filling should be firm to the touch after chilling.
Can I add toppings?
Yes, berries, nuts, or coconut are great options.
What if my crust is too crumbly?
Add a bit more coconut oil or dates to help it bind.
Can I use canned coconut milk?
Yes, full-fat canned coconut milk works best.
Can I serve it at room temperature?
It’s best served chilled, but it can sit at room temperature briefly before serving.
Conclusion
Vegan chocolate tart with hazelnut crust is a decadent yet simple dessert that proves plant-based treats can be just as rich and satisfying. With its creamy filling and crunchy base, it’s a perfect choice for any occasion.
PrintVegan Chocolate Tart with Hazelnut Crust
A rich and indulgent vegan chocolate tart with a crunchy hazelnut crust and smooth, creamy filling. This elegant dessert is completely dairy-free and perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: No Bake
- Cuisine: Global
- Diet: Vegan
Ingredients
- 1 1/2 cups hazelnuts
- 1 cup dates, pitted
- 2 tbsp cocoa powder
- 2 tbsp coconut oil
- 8 oz dark vegan chocolate, chopped
- 1 cup coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup fresh berries (optional)
- 2 tbsp chopped hazelnuts (optional)
Instructions
- Preheat oven to 180°C (350°F) and lightly toast hazelnuts if desired, then cool.
- Blend hazelnuts in a food processor until finely ground.
- Add dates, cocoa powder, coconut oil, and salt, processing until the mixture sticks together.
- Press mixture into a tart pan to form the crust and refrigerate for 20–30 minutes.
- Heat coconut milk in a saucepan until warm but not boiling.
- Add chopped chocolate and stir until melted and smooth.
- Mix in maple syrup and vanilla extract.
- Pour filling into chilled crust and spread evenly.
- Refrigerate for 2–3 hours until set.
- Top with berries or chopped hazelnuts if desired, slice, and serve chilled.
Notes
- Add a layer of date caramel for extra richness.
- Use almonds or pecans instead of hazelnuts.
- Add espresso powder for a mocha flavor.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
- If crust is crumbly, add more dates or coconut oil.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
