Pull out this showstopping Vegan Chocolate Hazelnut Tart for any holiday party and stun your guests with the rich chocolate and nutty hazelnut flavors. Gluten-free!
Everyone loves nutella, right? If you've made my vegan version of nutella and are craving more of that incredible chocolate hazelnut combo, you NEED this tart.
This chocolate hazelnut tart uses hazelnuts in three different ways, is full of rich chocolate flavor, and made even more decadent with a hint of espresso flavor. This tart is a crowd pleaser - you can't go wrong with chocolate + hazelnut.
Plus, the tart is naturally gluten-free and vegan.
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Why I love this Vegan Chocolate Hazelnut Tart
- Dietary needs - this tart is vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
- Quicker and easier than a pie - want the result of a pie but without all the effort? A tart (or a galette) is your friend! With a tart there is no rolling out the crust. And no second bake!
- Decadent dessert - this tart is rich and flavorful! Even though there's no butter, there's still enough fat from those hazelnuts to create tons of flavor
- Easy to make - no equipment necessary!
- Adjustable sweetness - by using unsweetened chocolate and adding maple syrup, you control the sweetness level of your drink. Great if you're a dark chocolate lover or if you have a big sweet tooth
Ingredient Notes & Substitutions
Crust Ingredients
- Hazelnut Butter: making your own hazelnut butter is SO easy! See notes in the FAQ section or in the recipe card for instructions.
- Maple Syrup: for a fruit-sweetened version use date syrup instead
- Oat Flour: I like using oat flour because it is naturally gluten-free and can easily be made at home (especially if you already have your food processor out). Feel free to use either homemade or store bought. Or you can use regular AP flour or gluten-free AP.
- Ground Hazelnuts: instead of using almond flour, we're amping up the hazelnut flavor with ground hazelnuts. Just scoop some out of the food processor while you're making the hazelnut butter
- Salt
Filling Ingredients
- Hazelnut Butter: the filling features more hazelnut butter. It creates a rich, nutty flavor throughout the entire tart
- Non-Dairy Milk: any non-dairy milk will work. Oat milk makes an especially creamy filling!
- Maple Syrup: for a fruit-sweetened version use date syrup instead
- Espresso Powder: you can also use instant coffee - the goal is that coffee-chocolate flavor combo
- Vanilla Extract: vanilla enhances the flavors of chocolate, don't skip it!
- Salt
- Vegan Chocolate: I used a mixture of semi sweet and completely unsweetened chocolate for a moderately sweet tart. Feel free to choose chocolate based on your preferred sweetness level
How to make this Vegan Chocolate Hazelnut Tart
Step 1. Preheat the oven to 350°F
Step 2. Make crust by mixing the crust ingredients in a medium bowl until combined.
Step 3. Press the mixture into a 9" tart pan. Use a fork to poke several holes in the bottom of the crust.
Step 4. Bake for 20 minutes. Let cool slightly (10 minutes).
Step 5. Make the filling. Heat all the filling ingredients in a small saucepan over medium heat, until the chocolate is melted.
Step 6. Pour the filling into the baked crust. **see notes
Step 7. Refrigerate overnight. If desired, after 1 hour of refrigeration, top with hazelnuts.
Step 8. Return the pan to the fridge for the remainder of the night. Remove from the fridge just before serving.
FAQ & Expert Tips
If possible, I highly recommend buying hazelnuts with skins already removed (Costco sells them like this!)
If you have hazelnuts with the skins, roast them at 350°F for about 10 minutes, until fragrant. Then, as soon as they are cool enough to handle, use a clean kitchen towel to rub the skins off. I find that the kitchen towel method works best for an initial pass, then I go back through and use my hands to remove any straggling pieces of skin.
Making any nut butter works best with freshly toasted nuts - the heat helps release the natural oils in the nuts, which speeds up the blending time.
Place the hazelnuts in your food processor and blend. Process until the mixture is smooth and sloshes on the sides of the bowl. You may need to pause and scrape down the processor a few times.
If you like a rich chocolate flavor, use entirely unsweetened chocolate. Or if you want a really sweet tart, use semi-sweet chocolate. Personally, I prefer a mix of the two!
Store this tart in the fridge, covered in plastic wrap. It will last up to a week.
Recipe Prayer
Thank you God for this decadent dessert. Thank you for the friends and family we are blessed to share it with. Amen.
More chocolate desserts
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📖 Recipe
Vegan Chocolate Hazelnut Tart
Equipment
Ingredients
Crust
- ¼ Cup Hazelnut Butter **see notes
- ¼ Cup Maple Syrup
- ¾ Cup Oat Flour
- ½ Cup Ground Hazelnuts **see notes
- ½ Teaspoon Salt
Filling
- ½ Cup Hazelnut Butter **see notes
- 1 ½ Cups Non-Dairy Milk
- ⅓ Cup Maple Syrup
- 1 Teaspoon Espresso Powder
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- 8 Ounces Vegan Chocolate I used 4oz semi sweet & 4oz dark
Instructions
- Preheat the oven to 350°F
- Make crust by mixing the crust ingredients in a medium bowl until combined.
- Press the mixture into a 9" tart pan. Use a fork to poke several holes in the bottom of the crust.
- Bake for 20 minutes. Let cool slightly (10 minutes).
- Make the filling. Heat all the filling ingredients in a small saucepan over medium heat, until the chocolate is melted.
- Pour the filling into the baked crust. **see notes
- Refrigerate for at least 4 hours, ideally overnight. If desired, after 1 hour of refrigeration, top with hazelnuts.
- Return the pan to the fridge for the remainder of the night. Remove from the fridge just before serving.
Notes
Nutrition
Nutrition information is an estimate.
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