Vegan Chocolate Hazelnut Tart

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Refrigeration Time 4

Total Time 4 40

Servings

Calories 281

Author Elizabeth

Equipment

9" Tart Pan

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

**Start with approximately 2 ¼ cups of whole hazelnuts. Place all the hazelnuts in your food processor and blend until a fine crumb is formed. Measure out ½ cup of ground hazelnuts. Then continue blending until a nut butter is formed. Measure out your ¼ cup for the crust and ½ cup for the filling.

****If you pan is filled too high, let the pan sit on counter 30 minutes before transferring to the fridge.

Nutrition