This Vegan Chocolate Tart with Hazelnut Crust is truly divine! Deceptively decadent, its silky smooth, luscious interior is held by the most delicious crispy crust! It’s a delicious vegan dessert for special gatherings or the holiday table.
This decadent Chocolate 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 a vegan dessert (oops, I forgot to tell him) and he devoured the most of it. This is always the true test.
Those of you new to silken tofu may have doubts….but just trust me! It whips up into the most creamy filling.
How to make Vegan Chocolate Tart
Step one: Make the Crust! Blend crust ingredients together in a food processor. Other nuts like pecans or walnuts work too.
Just pulse in a food processor until it forms a dough.
Then press it into a tart pan. So simple!
Bring the dough up the sides, pressing and smoothing with your fingers….this is actually very gratifying! You want this about 1/4- 1/3-inch thick.
Then bake the crust until golden and crispy, about 15 minutes.
Step two: Make the filling.
While it is baking whip up the creamy chocolate filling. Start with melting a good-quality bittersweet chocolate.
Silken tofu gives this a creamy texture without the fat or calories of cream or eggs. Do not use regular tofu- only silken tofu.
Blend until silky smooth.
Step Three: Combine!
Pour it into the cooled tart shell and let it chill in the fridge for 4 hours, or until set. It will thicken.
Once it’s set it will be the perfect texture! Silky, smooth and deceptively decadent.
Top with hazelnuts and shaved dark chocolate.
The tart serves 6-8 people and can be made a day ahead.
More vegan desserts you may like
- Vegan Berry Tart
- Vegan Meyer Lemon Coconut Bundt Cake
- Vegan Chocolate Chip Cookies
- Vegan Pumpkin Tart
- Vegan Peanut Butter Cookies
- Vegan Oatmeal Cookies with Chai-Soaked Raisins
Hope you like this vegan Chocolate Tart as much as we have! Let us know in the comments below.
xoxo
Vegan Chocolate Tart with Hazelnut Crust
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 6-8
- Category: Dessert
- Method: Baked
- Cuisine: Fall
- Diet: Vegan
Description
VEGAN Chocolate Tart with Hazelnut Crust- a vegan and gluten-free tart that is deceptively decadent, silky smooth and luscious!
Ingredients
Hazelnut Crust
- 1 cup hazelnuts
- 1 1/4 cups quick oats
- 1/4 teaspoon salt
- 1/3 cup coconut oil- melted ( or butter)
- 2 Tablespoons maple syrup, rice syrup or honey
Filling
- 3.5 ounces chocolate ( 65% cocoa or less)
- 1/4 c water
- 1/2 block silken tofu ( 6 ounces– firm or extra firm)
- 1 tablespoon maple syrup
- 1–2 teaspoons kahlua ( optional)
- 1 teaspoon vanilla
Garnish with ….shaved chocolate, toasted hazelnuts
Instructions
- 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.
- 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 3 hours or overnight. Crust will surprisingly remain crisp.
Notes
Crust will surprisingly remain crisp after several days!
Nutrition
- Serving Size: 1/6 th of the tart
- Calories: 302
- Sugar: 14.4 g
- Sodium: 103.3 mg
- Fat: 18.9 g
- Saturated Fat: 4.2 g
- Carbohydrates: 30.5 g
- Fiber: 4.6 g
- Protein: 8.3 g
- Cholesterol: 0 mg
Oh My Gosh Yum! I made this for my family for Christmas! Everybody loved it! I was so gratefull to be able to enjoy desert that was dairy free! Amazing! Thank you!
So happy you enjoyed this! I love this one too!
Oh my! Amazing and so simple!
Yay Joy!!! Glad you gave it a go!
this recipe sounds amazing, is there a substitute for the tofu?
Not that I have tested. You could probably find a coconut-based filling on line and use that?
Made this last year for Thanksgiving and it was absolutely delicious.
Great to hear Jacqueline!
Your recipes are alway fantastic! My sister and I are often on the phone discussing which one of your recipes we are gonna try next. Thanks for adding to our joy!
Question: This recipe looks incredible! Only issue… We are gluten free non tofu eaters! What type of dairy would substitute the tofu? Wondering if mascarpone or cream cheese would work?
Hi Sarah, I can’t quite picture the cream cheese here. What about using coconut milk solids (not the liquid) and a bit of coconut oil?
Hi Sarah, I make this using 2 large ripe avocados instead of tofu – it’s delicious!
Great idea Becca!
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!
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. 🙂
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?
No need to roast! You can also sub other nuts if easier.
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!
Oh and I doubled the choco/water mix!
Awesome Becca! Love the avocado!
Hi Sylvia, can I substitute tufutti ricotta for tofu?
I don’t think the texture will be right. Isn’t it quite granular?
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!
Hello. Can the same measurements be used for a round pan?
Yes, but not sure what size, unfortunately!
This looks amazing! Excited to make it, though need to sub hazelnuts……almonds or pecans? Thanks, in advance, for your feedback.
I think either should work fine. Or walnuts. 🙂
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.
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!!
this looks stunning !
is there an alternative to the tofu?
thank you
Not in the recipe- sorry- it’s kind of built around it. 🙂
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.
I think so… but haven’t tried? Give it a try!
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!
Hello, how much in onces is half a block of tofu?
Thanks
About 6 ounces… I will adjust the recipe…thanks and sorry about that!
So excited to make this for Christmas Eve! Your recipes are always delicious and right on!! Thank you!!
Merry Christmas!
Thanks Julie! Let me know it works out for you. Happy Christmas. xo
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!
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
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!!
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
Thanks so much Rakee!!
Gorgeous and elegant tart! Hazelnuts and chocolate go wonderful together 🙂
I so wish I could have a huge slice….. 🙂
Thanks so much…yes, I love the combination!
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.
Thanks Lynn, yes, I really love the crust!
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Oh thanks!! let me know if you have any problems signing up….
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