This Vegan Chocolate Tart with Hazelnut Crust is truly divine! Deceptively decadent, it’s silky smooth luscious interior is held by the most delicious crispy crust! Perfect for your holiday table! 

Chocolate Tart with Hazelnut Crust- a vegan and gluten-free tart that is deceptively decadent, silky smooth and luscious! | #vegantart #vegandessert #glutenfreedessert #hazelnuts #chololatetart www.feastingathome.com

This decadent Chocolate Truffle Tart with Hazelnut Crust is vegan and gluten-free. It’s also delicious-and even if you are not vegan or gluten-free, it is still worth making.  The hazelnut nut crust 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.

Chocolate Hazelnut Truffle Tart- a deceptively decadent recipe that is both vegan and gluten free. | www.feastingathome.com

This recipe starts with this amazing crust!!!

The crust comes together easily with hazelnuts, oats and coconut oil.

Chocolate Hazelnut Truffle Tart- a deceptively decadent recipe that is both vegan and gluten free. | www.feastingathome.com

Just pulse in a food processor until it forms a dough.

chocolate hazelnut tart-202

Then press it into a tart pan.

So simple!

Chocolate Hazelnut Truffle Tart- a deceptively decadent recipe that is both vegan and gluten free. | www.feastingathome.com

Bring the dough up the sides, pressing and smoothing with your fingers….this is actually very gratifying!

Chocolate Hazelnut Truffle Tart- a deceptively decadent recipe that is both vegan and gluten free. | www.feastingathome.com

Then bake until golden and crispy, about 15 minutes.

While it is baking whip up the filling.  Start with a good-quality bittersweet chocolate.

chocolate hazelnut tart-206

Silken tofu gives this a creamy texture without the fat or calories of cream or eggs.

chocolate hazelnut tart-208 Chocolate Hazelnut Truffle Tart- a deceptively decadent recipe that is both vegan and gluten free. | www.feastingathome.com

Pour it into the cooled tart shell and let it set in the fridge.

Chocolate Hazelnut Truffle Tart- a deceptively decadent recipe that is both vegan and gluten free. | www.feastingathome.com

Once it’s set it will be the perfect texture. Silky, smooth and deceptively decadent.

Chocolate Hazelnut Truffle Tart- a deceptively decadent recipe that is both vegan and gluten free. | www.feastingathome.com

Top with hazelnuts and shaved dark chocolate.

Chocolate Tart with Hazelnut Crust- a vegan and gluten-free tart that is deceptively decadent, silky smooth and luscious! | #vegantart #vegandessert #glutenfreedessert #hazelnuts #chololatetart www.feastingathome.com

Vegan Chocolate Tart with Hazelnut Crust- a vegan and gluten-free tart that is deceptively decadent, silky smooth and luscious! | #vegantart #vegandessert #glutenfreedessert #hazelnuts #chololatetart www.feastingathome.com

Vegan Chocolate Tart with Hazelnut Crust- a vegan and gluten-free tart that is deceptively decadent, silky smooth and luscious! | #vegantart #vegandessert #glutenfreedessert #hazelnuts #chololatetart www.feastingathome.com Chocolate Tart with Hazelnut Crust- a vegan and gluten-free tart that is deceptively decadent, silky smooth and luscious! | #vegantart #vegandessert #glutenfreedessert #hazelnuts #chololatetart www.feastingathome.com

Hope you like this vegan Chocolate Tart as much as we have!Let me know in the comments below!

 

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Vegan Chocolate Tart with Hazelnut Crust


Description

VEGAN Chocolate Tart with Hazelnut Crust- a vegan and gluten-free tart that is deceptively decadent, silky smooth and luscious!


Ingredients

Scale

Hazelnut Crust

Filling

  • 3.5 ounces chocolate ( 65% cocoa or less)
  • ¼ c water
  • ½ block silken tofu ( 6 ounces– firm or extra firm)
  • 1 tablespoon maple syrup
  • 12 teaspoons kahlua ( optional)
  • 1 teaspoon vanilla

Garnish with ….shaved chocolate, toasted hazelnuts


Instructions

  1. Pre heat oven to 325 F.  In a food processor, place hazelnuts, oats and salt and pulse until it’s course and 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 1/3 inch thick with uniform thickness and clean edges.  Pierce the bottom with a fork 10-12 times, and place in the middle of the oven 17-20 minutes, checking halfway through.  If edges seem like they are getting too dark, lightly cover foil ( just set the foil on top). 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.
  2. 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.
  3. 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.
  4. Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
  5. Top with hazelnuts and using a vegetable peeler shave dark chocolate over top. Refrigerate 3 hours or overnight. Crust will surprisingly remain crisp.

Notes

Crust will surprisingly remain crisp after several days!

Nutrition

  • Serving Size:
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

Keywords: chocolate tart, vegan chocolate tart, gluten-free chocolate tart, hazelnut crust

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Hi Sylvia, I’m a big fan of your blog and recipes. I’m planning to make this hazelnut tart for Thanksgiving. How early can I make it? You mentioned that the crust stays crisp for a few days. Is it ok to pour the filling in as well, as refrigerate for over 24 hours? Many thanks!

    1. Hi Mala! It has been a while since I made this, but YES, the crust seemed crisp after 24 hours (filled). Make sure to get it nice and crispy in the oven first. 🙂

  2. I am looking forward to trying this torte for a family dinner. I could only find a bad of whole hazelnuts in shell. Do I need to roast the hazelnuts first before making the crust?

  3. Amazing recipe! I subbed 2 large, ripe avos for tofu to make it soy free. Delicious! Served to vegans and non-vegans and it was a hit all around. I also used an 8” springform pan, worked great. Will definitely make again!

      1. We just finished your delicious tart! It’s so beautiful and we made it with the silken. We love your recipes! Thanks for the help!

  4. This looks amazing! Excited to make it, though need to sub hazelnuts……almonds or pecans? Thanks, in advance, for your feedback.

  5. I made the tarte yesterday and commented but forgot to add one thing: I actually made it in a round tarte pan. The dough came out a bit thinner than in the pictures above, of course, but it was absolutely enough. I did up the chocolate mass, though – I took the whole package of silken tofu instead of half, also 5 ounces of chocolate. This turned out fine. I can’t see from the pictures whether there should be even more chocolate mass, one might still up it – but it was sufficient.

  6. This cake is UNBELIEVABLE. I’m trying to focus on recipes with nutritional value instead of empty calories, but many recipes will just be either bland or just not good enough. This had everyone fooled – it feels so decadent with its creamy, smooth chocolate mass that is really not less tasty than mousse au chocolat, and then this dough!! It’s actually much tastier than regular tarte dough. Big fans here, I’m definitely adding this to my favourite recipes. Thank you so much!!

  7. Hi Sylvia, recently found your recipes and have loved everything I’ve tried! I was hoping to make the recipe this weekend but just wondering if you think walnuts would work in replacement of hazelnuts? Have heaps that I want to use for something! Thanks heaps.

  8. This recipe is SO good. I sprinkled the tiniest bit of Maldon sea salt flakes on top just before serving for a nice contrast and crunch. I’m always on the hunt for gluten and dairy free desserts and this one was such a lovely balance of flavors. Thank you so much for sharing!

  9. So excited to make this for Christmas Eve! Your recipes are always delicious and right on!! Thank you!!
    Merry Christmas!

  10. I made this but had to use pecans instead of hazelnuts because I couldn’t find hazelnuts in my local grocery store the night I made this. It came out amazing!! I can’t believe it’s vegan. So wonderful! I also had to use a smaller tart pan so I ended up having enough chocolate filling for two tarts. Yum!

  11. Hi Sylvia,
    I can’t wait to try your GF hazelnut tart for our Christmas dinner with friends. I love your rectangular tart pan and wondered where you got it. Have you tried this recipe using a traditional round pan? If so, what size do you recommend? I love your recipes and have tried several…the squash soup with chickpea and smoked paprika yogurt garnish was a big hit at our house this week! Patty

    1. Thanks Patty, good to hear!
      So… I have not tried it in any other size Tart Pan, but you may need to up the ingredients by ¼ or a ⅓? If you do make this, can you share your notes/feedback/ adjustments for a round tart pan? Thanks… and hope you are well!!

  12. What a beautiful tart Sylvia! I am a hazelnut lover and this looks so so good. If only I could dive in and grab a slice of this heavenly looking tart! Gorgeous! <3

  13. Gorgeous and elegant tart! Hazelnuts and chocolate go wonderful together 🙂
    I so wish I could have a huge slice….. 🙂

  14. This is such a stunning tart. I love that you created a nut crust versus the traditional pie crust. It must taste absolutely divine with that chocolate filling.

  15. Hi this is my second attempt to sign up to get your e-mails. Yours are not going into my spam, I just checked. Love what you do. It is so creative.

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