Vegan 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
