- Yield: 6 servings 1x
For the Hazelnut Crust
- 145 g raw hazelnuts
- 90 g flaked toasted almonds
- 70 g dried dates
- 25 g dark cocoa powder
- 55 g refined coconut oil, melted
- 2 T golden syrup/maple syrup/agave syrup
- Pinch flaky sea salt
For the Filling
- 145 g dark vegan chocolate
- 25 g refined coconut oil
- 3 T icing sugar
- 200 g firm silken tofu
- 100ml plant milk
- 1 t espresso powder
- 1 t vanilla extract
- 1 T cocoa powder
- Pinch flaky sea salt
- 5 T hazelnut butter (or hazelnut praline)
- 1 T cacao nibs
- 1 T chopped toasted hazelnuts
To Make the Hazelnut Crust
- (Optional step) Place a large dry frying pan over medium heat. Add the hazelnuts and toast for a few minutes, swirling the pan often and watching them like a hawk (as they like to burn without warning).
- Remove from the heat and add the hazelnuts to a food processor with the remaining crust ingredients. Blend until all the nuts are chopped but the mixture is still chunky.
- Press the mixture into a loose bottomed pie or tart tin, starting with the base and then working up the sides of the tin. Place into the fridge to set while you make the filling.
To Make the Filling
- Place the chocolate and coconut oil into a heatproof bowl and set over a pan of boiling water, making sure the bowl isn’t touching the water. Melt the chocolate and coconut oil, mixing often with a silicone spatula.
- Place the remaining ingredients into the cup of a high-speed blender and blitz until smooth. Transfer to a medium mixing bowl and place in the fridge for five minutes.
- After five minutes, remove the filling from the fridge and mix well with a spatula. If the mixture is set enough to hold soft peaks, it’s ready to pipe. If not, return to the fridge for a further five minutes and repeat until it’s ready.
- Transfer the filling to a piping bag with a large, round piping nozzle.
- Remove the tart case from the fridge and remove it from the tin and place on a flat plate.
- Piping straight downwards, fill the case with large “hersheys kiss” shapes, working your way around in a spiral until the case is full. Place into the fridge to set fully for at least ten minutes.
- Once set, spoon the hazelnut puree into the gaps between the chocolate filling. Sprinkle with the chopped toasted hazelnuts and the cacao nibs. Return to the fridge for a minimum of 30 minutes before serving.
The full recipe for this tart is above, but here’s a quick visual breakdown of the process.
Keywords: chocolate tart recipe
The Hazelnut Crust
The crust for this recipe is deceptively easy! It’s just a case of blending together the ingredients until they’re super coarse. One thing to keep in mind though is your hazelnuts. I know this is pitched as a raw tart, and it 100% can be, but I promise you it’ll taste a lot better if you toast those hazelnuts! You don’t have to cremate them – in fact, please don’t cremate them – but just a bit of colour will bring out those essential oils that will set your tastebuds on FIRE (in a good way).
Forming the Crust
This bit’s also deceptively easy. It’s just a case of pressing the crust mixture into a tart tin. You can also use a pie tin, with fluted sides, but a tart tin works better since they usually have removable bases. It can be tricky to get this guy out of the tin sometimes, so you’ll need some help. Once the crust is pressed into the tin and right around the edges, you’ll need to refrigerate it.
For the filling, you’ll need to melt together some chocolate and coconut oil. The easiest way to do this is in the microwave, however, it’s pretty easy to burn chocolate in the microwave, which tastes super bad! Instead, opt for a double boiler. These then get added with the remaining ingredients in a blender. The mixture should be super smooth and runny to begin with, but after a few short stints in the fridge, the chocolate and the coconut oil will start to set, which will mean the mixture thickens up. Keep checking the filling and giving it a good mix between fridge blasts. Once it holds soft peaks, it’s ready to be piped into the crust.
The tart is almost finished but it wouldn’t be perfect without an extra hazelnut kick. If you can get hold of hazelnut praline paste, this is the best option for filling in those gaps between the chocolate filling. This can be pretty hard to source, however, and hazelnut butter does an amazing job here too. Sprinkle with cacao nibs and chopped toasted hazelnuts and hey presto! The best dessert ever!