This decadent Chocolate Hazelnut Truffle Tart is vegan and gluten-free. It’s also delicious –and even if you are not vegan or gluten-free, it is still worthy of making. The hazelnut nut crust is fortified with oats and stays crispy even after a couple of days in the fridge, while the silky filling is creamy and chocolatey. Together it is divine. Brian had no idea this was vegan or gluten-free (oops, I forgot to tell him) and he devoured the whole thing. This is always the true test.
This dessert is “part two” of my Italian Inspired Holiday Meal sponsored by Colavita and Perugina, who are giving away a beautiful gift basket filled with all of their amazing products, so be sure to enter below.
I purposely chose to do two vegan holiday recipes, because sometimes I feel like vegans get a little ripped off during the holidays. With all the meat and butter and cream already out there everywhere, I wanted to share a couple of healthier options. You can find the first course, Tagliatelle with Roasted Sunchokes, Mushrooms and “Magic Sauce” here.
The recipe starts with a good quality chocolate.
The crust comes together easily with hazelnuts, oats and coconut oil.
Pulse it into a course dough.
Press it into a tart pan.
Then bake until golden and crispy, about 15 minutes.
While it is baking whip up the filling.
Silken tofu gives this a creamy texture without the fat or calories of cream or eggs.
Pour it into the cooled tart shell and let it set in the fridge.
Once it’s set it will be the perfect texture. Silky, smooth and deceptively decadent.
Top with hazelnuts and shaved dark chocolate.
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- Hazelnut Crust
- 1 cup hazelnuts
- 1¼ cups quick oats
- ¼ teaspoon salt
- ⅓ cup coconut oil- melted ( or butter)
- 2 Tablespoons maple syrup, rice syrup or honey
- 3.5 ounces chocolate ( 65% cocoa or less)
- ¼ c water
- ½ block silken tofu ( firm or extra firm)
- 1 tablespoon maple syrup
- 1-2 teaspoons kahlua ( optional)
- 1 teaspoon vanilla
- Garnish with ....shaved chocolate, toasted hazelnuts
- Pre heat oven to 350 F
- In a food processor, place hazelnuts, oats and salt and process until it's course sand-like in consistency. It doesn’t have to be super fine.
- Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated.
- Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round( with removable bottom) taking your time to press into every nook and cranny. It should be ⅓ inch thick and
- make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
- While the tart shell is baking, make the filling.
- In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
- Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. And the melted chocolate and process until smooth and creamy.
- Set aside.
- Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
- Top with hazelnuts and using a vegetable peeler shave dark chocolate over top.
- Refrigerate 2 hours or overnight.
- Crust will surprisingly remain crisp.