Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Chocolate Tart with Hazelnut Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 37 reviews

This Vegan Chocolate Tart with Hazelnut Crust offers a rich, creamy chocolate filling encased in a crispy, nutty crust. Made with wholesome ingredients like hazelnuts, oats, silken tofu, and dark chocolate, this dessert is both indulgent and vegan-friendly, perfect for those seeking a dairy-free, decadent treat.

  • Total Time: 45 minutes plus chilling time
  • Yield: 6 servings

Ingredients

Crust

  • 1 cup hazelnuts
  • 1 1/4 cups quick oats
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil, melted (or butter)
  • 2 tablespoons maple syrup, rice syrup, or honey

Filling

  • 3.5 ounces chocolate (65% cocoa or less)
  • 1/4 cup water
  • 1/2 block silken tofu (6 ounces; firm or extra firm)
  • 1 tablespoon maple syrup
  • 1-2 teaspoons Kahlua (optional)
  • 1 teaspoon vanilla extract

Garnish

  • Additional hazelnuts
  • Dark chocolate, for shaving

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a food processor, combine hazelnuts, oats, and salt, pulsing until the mixture resembles coarse, sandy crumbs. It doesn’t need to be very fine. Add melted coconut oil and maple syrup, then pulse several more times to incorporate. Gently press this crust mixture into a 4” x 13.5” tart pan or a 7-8 inch round pan with a removable bottom, making sure it is evenly distributed to about 1/3 inch thickness with clean edges. Use a fork to pierce the bottom of the crust 10-12 times. Bake in the middle of the oven for 17-20 minutes, checking halfway. If edges brown too fast, loosely cover with foil to prevent burning, aiming for a golden and crispy crust.
  2. Make the chocolate filling: While the crust bakes, heat the chocolate and water in a small heavy-bottom pot over medium heat, using a whisk until fully melted and smooth. You can alternatively use a double boiler or microwave with short bursts to avoid overheating.
  3. Blend the filling: Clean the food processor, then blend silken tofu, maple syrup, vanilla, and optional Kahlua until very smooth, scraping sides as needed. Add the melted chocolate mixture and blend again until creamy and homogeneous. Set aside.
  4. Assemble the tart: Once the crust is baked, remove it from the oven and allow to cool for about 15 minutes. Pour the chocolate filling into the crust and spread evenly using a spatula.
  5. Garnish and chill: Decorate the tart top with hazelnuts and shave dark chocolate over the surface using a vegetable peeler. Refrigerate the tart for at least 3 hours or preferably overnight to set. The crust will stay crisp despite refrigeration.

Notes

  • Using a tart pan with removable bottom makes it easier to slice and serve.
  • Substitute maple syrup with rice syrup or honey if not strictly vegan.
  • If you want a stronger coffee flavor, increase the Kahlua slightly, or omit if avoiding alcohol.
  • Ensure the tofu is well blended to avoid any lumps in the filling.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-chocolate-tart-with-hazelnut-crust-recipe/