Vegan Chocolate Tart

This velvety chilled chocolate tart is made with a toasted hazelnut crust for an incredibly decadent and delicious vegan dessert. It is a sweet treat perfect for any occasion. Vegan, gluten, and refined sugar free.

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 15

Set Time: 6

Total Time: 6 45

Servings: people

Calories: 419kcal

Author: Sarah McMinn

Ingredients

Toasted Hazelnut Crust

1 cup Raw Hazelnuts
1 cup Almond Flour
¼ cup Coconut Oil, melted
3 tablespoons Maple Syrup
¼ teaspoon Sea Salt

Chocolate Filling

½ cup Coconut Milk
1 ½ cup Vegan Chocolate Chips
¼ cup Maple Syrup
½ cup Coconut Oil
2 teaspoons Vanilla Extract
½ teaspoon Sea Salt
¾ cup Hazelnuts, finely chopped

Toppings (optional)

Shaved Chocolate

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a 10” tart pan with parchment paper. Spray the pan and set it aside
Place the hazelnuts in a food processor and blend until they form a fine even crumb. With the motor running, add the remaining crust ingredients. Process until the dough starts to come together. The dough should stick together when pressed between your fingers. If the dough is too try, add 1-2 teaspoons of water and process until well incorporated.
Transfer the dough to the prepared tart pan and spread evenly over the bottom and sides, making sure it is tightly packed. If the crust is not packed, it might fall apart in the oven.
Bake at 350F for 10-12 minutes or until lightly brown and fragrant. Remove from the oven and set aside to cool for 10-15 minutes.
To make the ganache, place the chocolate chips in a small bowl. Heat the coconut milk over medium heat to a scald, just before it boils. Pour the hot milk over the chocolate chips and cover for 3 to 5 minutes.
Add the remaining ingredients and stir together until the filling is smooth and glossy. Taste and adjust flavors.
Finely chop ¾ cup of hazelnuts and mix them into the chocolate ganache. Pour the filling into the prepared tart crust and smooth out the top. Wrap the tart in plastic and place it in the refrigerator. Chill for at least 6 hours. Once the tart is completely set, remove it from the fridge and serve.

Notes

Serving and Storing - Serve with coconut whipped cream and chocolate shavings. Tightly wrap leftover tart and store in the refrigerator for 1 week or the freezer for up to 2 months.

Make in Advance - Feel free to make this recipe several days in advance. Tightly wrap the finished tart and store it in the refrigerator until you are ready to serve.

Recipe Tips

Make sure to place parchment at the bottom of your tart pan. Otherwise, the crust may stick to the pan.
Keep a close eye on the crust when it is in the oven. It will burn quickly.
Make sure the crust is mostly cooled before adding the filling.
Don’t directly heat the chocolate chips.You may be tempted to throw the chocolate chips in the microwave, but chocolate can easily burn with direct heat. Use the heat from the coconut milk to melt them instead.

Variations - Feel free to substitute hazelnuts with your favorite nut. I recommend pecans, walnuts, or pistachios.

Troubleshooting - Why is my tart not set? This tart is meant to be served chilled. Make sure the tart is chilled all the way through (at least 6 hours) before serving. Once at room temperature, the tart will start to soften. Serve within 20 minutes of pulling from the refrigerator.

Nutrition