Pull out this showstopping Vegan Chocolate Hazelnut Tart for any holiday party and stun your guests with the rich chocolate and nutty hazelnut flavors. Gluten-free!
Everyone loves nutella, right? If you've made my vegan version of nutella and are craving more of that incredible chocolate hazelnut combo, you NEED this tart.
This chocolate hazelnut tart uses hazelnuts in three different ways, is full of rich chocolate flavor, and made even more decadent with a hint of espresso flavor. This tart is a crowd pleaser - you can't go wrong with chocolate + hazelnut.
Plus, the tart is naturally gluten-free and vegan.
Step 1. Preheat the oven to 350°F.
Step 2. Make crust by mixing the crust ingredients in a medium bowl until combined.
Step 3. Press the mixture into a 9" tart pan. Use a fork to poke several holes in the bottom of the crust.
Step 4. Bake for 20 minutes. Let cool slightly (10 minutes).
Step 5. Make the filling. Heat all the filling ingredients in a small saucepan over medium heat, until the chocolate is melted.
Step 6. Pour the filling into the baked crust. **see notes
Step 7. Refrigerate overnight. If desired, after 1 hour of refrigeration, top with hazelnuts.
Step 8. Return the pan to the fridge for the remainder of the night. Remove from the fridge just before serving.
If possible, I highly recommend buying hazelnuts with skins already removed (Costco sells them like this!)
If you have hazelnuts with the skins, roast them at 350°F for about 10 minutes, until fragrant. Then, as soon as they are cool enough to handle, use a clean kitchen towel to rub the skins off. I find that the kitchen towel method works best for an initial pass, then I go back through and use my hands to remove any straggling pieces of skin.
Making any nut butter works best with freshly toasted nuts - the heat helps release the natural oils in the nuts, which speeds up the blending time.
Place the hazelnuts in your food processor and blend. Process until the mixture is smooth and sloshes on the sides of the bowl. You may need to pause and scrape down the processor a few times.
If you like a rich chocolate flavor, use entirely unsweetened chocolate. Or if you want a really sweet tart, use semi-sweet chocolate. Personally, I prefer a mix of the two!
Store this tart in the fridge, covered in plastic wrap. It will last up to a week
Thank you God for this decadent dessert. Thank you for the friends and family we are blessed to share it with. Amen.
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Pull out this showstopping Vegan Chocolate Hazelnut Tart for any holiday party and stun your guests with the rich chocolate and nutty hazelnut flavors. Gluten-free!
**Start with approximately 2 1/4 cups of whole hazelnuts. Place all the hazelnuts in your food processor and blend until a fine crumb is formed. Measure out 1/2 cup of ground hazelnuts. Then continue blending until a nut butter is formed. Measure out your 1/4 cup for the crust and 1/2 cup for the filling.
****If you pan is filled too high, let the pan sit on counter 30 minutes before transferring to the fridge.
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