I made this Vegan Chocolate Hazelnut Tart for my dad’s holiday dinner last month. The hazelnut ganache set silky, and my coworker asked for the recipe.
Decadent Vegan Chocolate Hazelnut Tart
This vegan chocolate hazelnut tart features a crunchy crust made with nuts and cocoa, filled with an indulgent ganache that’s both smooth and rich. The recipe takes approximately 1 hour to prepare and sets in the fridge for 2 hours, making it ideal for serving at gatherings or enjoying a sweet moment at home.
Ingredients
- 1 1/2 cups ground hazelnuts
- 1/2 cup cocoa powder
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 1/2 cups dark chocolate dairy-free, chopped
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- Chopped hazelnuts for garnish optional
- Cocoa powder for dusting optional
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine ground hazelnuts, cocoa powder, melted coconut oil, maple syrup, and salt. Mix until the dough is well combined.
- Form the Crust: Press the mixture tightly into the bottom and up the sides of a tart pan. Prick the bottom with a fork to prevent bubbling.
- Bake: Bake the crust in the preheated oven for 10-12 minutes or until lightly firm. Remove from oven and allow to cool completely.
- Make the Ganache: In a saucepan over low heat, combine the chopped dark chocolate and coconut milk. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and stir in vanilla extract.
- Assemble the Tart: Pour the ganache into the cooled tart crust, spreading it evenly. Refrigerate for at least 2 hours or until set.
- Serve: Once set, slice the tart and garnish with chopped hazelnuts and a dusting of cocoa powder if desired. Serve chilled and enjoy!
Cook and Prep Times
- Prep Time: 30 minutes
- Cool Time: 2 hours
- Total Time: 2 hours 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 280kcal
- Fat: 24g
- Protein: 3g
- Carbohydrates: 18g
I store the tart in the fridge for up to four days. The stay silky, and I serve slices chilled.
