Wholesome Vegan Hazelnut Chocolate Tart (Gluten-free, 8-ingredient)

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Rich dark ganache filling with hazelnut-based crust, these Vegan Hazelnut Chocolate Tart are so delicious and wholesome at the same time!

純素榛果巧克力塔 (無麩質) Vegan Hazelnut Chocolate Tart

Not sure how many times I’ve said this but I’m still going to say it again: Hazelnuts and chocolate are match-made in heaven! If you like Nutella, I think you’ll agree with me. (I love my Homemade Nutella, aka chocolate hazelnut spread.)

Recently I’ve noticed that I have had a lot of bread but no tart or other pastry desserts, so I think I could use the chocolate-hazelnut combo first. That’s exactly how this Hazelnut Chocolate Tart was born. Not too special, but classic enough.

And because I don’t have much of my baking tools/tins at hand, I made them in small cupcake cases instead of a regular tart pan. And they turned out cuter than ever!

Watch How to Make it here:

Notes: The way I made the filling is different from the written recipe below. The written recipe is better.

About there Hazelnut Chocolate Tarts:

  • They are made with baked nutty cacao crust and rich, bitter-sweet chocolate filling.
  • They are vegan, with no dairy or animal products involved.
  • Most ingredients are wholefood so they have more nutrition (healthier) than store-bought ones. But I don’t sacrafice the taste as well. You’ll see! (wink wink)
  • There’s no wheat flour used so it’s basically gluten-free as well, just pay attention to the allergen notice when buying the ingredients.
純素榛果巧克力塔 (無麩質) Vegan Hazelnut Chocolate Tart

Ingredients You Need

  • Dates: We will use dates as a sweetener in our crust. Medjool dates work best, but any kind of dates should work fine. If your dates are dry and hard, soak them in water 15 minutes ahead of time.
  • Hazelnuts: It’s not a secret that hazelnuts and chocolate are perfect together, so I don’t think I have much to say except that make sure to use toasted hazelnuts for the best taste.
  • Rolled oats (Jumbo oats): To give the crust more texture, I like to use rolled oats/jumbo oats. You can also use instant oats/porridge oats if you really don’t have rolled oats at hand.
  • Ground flaxseed: You can also ground chia seeds if you prefer.
  • Cacao powder/cocoa powder: We’re going to bake the crust this time. But either cacao powder or cocoa powder (dutch-processed) is fine. Just make sure you like the cocoa taste.
  • Extra-virgin coconut oil: I personally love extra-virgin coconut oil because it really makes them taste great and it’s one of my staples.
  • Dark chocolate: I recommend using chocolate with 50%~70% content. I don’t recommend using higher than 70% because we don’t use any sweetener in the filling so it will be quite bitter.
  • Plant-based milk: Any plant-based, non-dairy milk should work. I personally like to use coconut milk and soya milk.

There are two optional ingredients:

  • Salt
  • Vanilla extract

They are not technically necessary, but I will highly recommend adding them if you have them at hand because they will bring these tarts to another level.

How to Make Vegan Hazelnut Chocolate Tart

These chocolate tarts are very easy to make with only 2 main elements: the crust and the filling.

First, make the hazelnut cacao crust:

  • Chop the dates in a food processor first, then add other ingredients (oats, hazelnuts, ground flaxseed, cacao powder, and coconut oil) for the crust and blend them together until all are blended well.
  • The texture of the crust mixture should be slightly wet and can stick together when pressed between your fingers. Check the mixture and add a little water to help bind if needed.
  • Transfer the mixture into a 6″ tart mould or divide the mixture into 6 cupcake cases. Use a spoon or your fingers to shape the crust.
  • Bake them in the preheated oven for 12~15 minutes until they are slightly hard to the touch.
  • Let them cool down on a wire rack while we prepare the filling.

Then make the chocolate filling:

1st method (over the stove/cooker):

  • Heat the plant-based milk in a saucepan until hot (~75°C/165°F). Then turn off the heat.
  • Add chocolate to the heated milk and let it sit for 1 minute. Then use a spatula to gently combine them together.
  • Then add the melted coconut oil to incorporate.

2ed method (in a microwave):

  • Finely chop the chocolate and place them in a bowl.
  • Heat the milk in a microwave until hot to the touch. Then pour it over the chopped chocolate. Let it sit for a minute.
  • Use a spatula to combine them together.
  • Then add the melted coconut oil (and salt) to stir it into the chocolate filling mixture.

Assembly:

  • Pour the chocolate filling into the baked crust. Gently drop them against the counter to even the mixture out.
  • Add chopped hazelnuts on top of the chocolate filling.
  • Put them into the freezer for 30~60 minutes until the filling is set. Enjoy!
純素榛果巧克力塔 (無麩質) Vegan Hazelnut Chocolate Tart

How to Store Vegan Hazelnut Chocolate Tart

I will recommend storing these tarts in the freezer and letting them stay at room temperature for 5~10 minutes before serving so the filling texture will be smoother. For storage, put them in an air-tight container in the fridge for 4~6 days or 1~2 weeks in the freezer.

Questions You Might Have

I don’t have rolled oats/jumbo oats, can I use instant oats/porridge oats?

Rolled oats/jumbo oats will give the crust more texture so I would say they are the first choice. But if you really don’t have them at hand, instant oats/porridge oats are fine as well, but the texture might be different at the end.

Are there other substitutions for coconut oil?

I will stick to extra-virgin coconut oil personally. Another good choice is cacao butter, but it’s not common in the stores.

What kind of chocolate can I use?

I like the bitter-sweet taste of dark chocolate, but I know some people don’t get used to it. The guideline I would give is to choose the chocolate with cacao content between 50~70%. Usually, 70% is the sweet spot for me personally.

純素榛果巧克力塔 (無麩質) Vegan Hazelnut Chocolate Tart

Final Words

These chocolate hazelnut tarts are really delicious with the rich chocolate filling and slightly crunchy cacao crust. I like to make them in silicone cupcake cases so I can just grab one out from the freezer and hold it in my hand.

I hope you will love them as much as I do. If you have other questions or you have made this recipe, you can let me know by commenting down below or tag me on Instagram @barrelleaf. I always love to see what you’ve made!

More Vegan Recipes:

Vegan Hazelnut Chocolate Tart (Gluten-free)

Rich dark ganache filling with hazelnut-based crust, these Vegan Hazelnut Chocolate Tart are so delicious and wholesome at the same time!
Author: Nora Hsu
Prep Time20 minutes
Cook Time20 minutes
Resting Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: vegan
Keyword: hazelnut
Servings: 6 people

Ingredients

Hazelnut Cacao Crust

  • 50 g pitted dates, if they are dry, soak them in water for 15 minutes
  • 30 g toasted hazelnuts
  • 45 g rolled oats, (jumbo oats) use gluten-free ones if necessary*
  • 1 Tbsp ground flaxseed
  • 1 Tbsp cacao powder, **
  • 1/2 Tbsp extra-virgin coconut oil, melted ***
  • 1~2 tsp water, add if needed

Chocolate Filling

  • 70 g dark chocolate, 50~70% cacao content
  • 60 g plant-based milk
  • 1/2 Tbsp extra-virgin coconut oil
  • 20 g toasted hazelnuts, roughly chopped
  • 1/8 tsp salt, optional
  • 1/4 tsp pure vanilla extract, optional

Instructions

To make the crust:

  • Preheat the oven to 175°C/350°F. Grease a 6″ tart pan or line a 6-cup muffin tin with silicone cupcake liners/cases.
  • Add the dates to a food processor and chop them into small pieces. Then add other ingredients (oats, hazelnuts, ground flaxseed, cacao powder, and melted coconut oil) and process again to blend them together until the mixture looks like bread crumbs.
  • Use your finger to press the mixture for testing to see if it can stick together. The texture of the crust mixture should be slightly wet and can stick together when pressed between your fingers. If not, add a little water to process again to help.
  • Transfer the mixture into a 6″ tart mould or divide the mixture into 6 silicone cupcake cases. Use a spoon or your fingers to shape the crust. Make sure to press the mixture down firmly so they stick together.
  • Bake them in the preheated oven on the lower 1/3 rack for 12~15 minutes until they are slightly hard to the touch. Then take the pan out and let it cool down on a wire rack while we prepare the filling.

To make the chocolate filling:

  • .1st method (over the stove/cooker): Heat the plant-based milk in a saucepan until hot (~75°C/165°F). Then turn off the heat. Add chocolate to the heated milk and let it sit for 1 minute. Then use a spatula to gently combine them together.
  • .2ed method (in a microwave): Finely chop the chocolate and place them in a bowl. Heat the milk in a microwave until hot to the touch. Pour it over the chopped chocolate. Let it sit for a minute. Then use a spatula to combine them together.
  • Then add the melted coconut oil (and salt) to stir it into the chocolate filling mixture.

Assembly:

  • Pour the chocolate filling into the baked crust. Gently drop them against the counter to even the mixture out.
  • Add chopped hazelnuts on top of the chocolate filling.
  • Put them into the freezer for 30~60 minutes until the filling is set. Enjoy!

Notes

  • *Rolled oats (jumbo oats): For the best texture, I’ll stick to the rolled oats. But if you really don’t have them at hand, you can use instant oats/porridge oats instead.
  • **Cacao powder: I personally like to use non-alkalized cocoa powder, but you can use either. Just make sure you like the taste.
  • ***Extra-virgin coconut oil: The other good choice is cacao butter, but it’s not common in the stores.
  • Storage: Store them in an air-tight container in the fridge for 4~6 days or 1~2 weeks in the freezer.
Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

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