Low Iodine Vegan Chocolate Hazelnut Tart
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw hazelnuts
- 1 cup pitted medjool dates (about 10 dates), roughly chopped
- 3 tbsp unsweetened cocoa powder
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tbsp coconut oil, melted
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- 10 oz vegan chocolate chips or vegan dark chocolate, finely chopped
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- 2 tbsp toasted hazelnuts, roughly chopped (optional)
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the 1 1/2 cups raw hazelnuts in a single layer on a rimmed baking sheet and toast until the skins are cracked and the nuts are deep golden brown, 10–12 minutes. Transfer to a clean kitchen towel, fold the towel over the nuts, and rub vigorously to remove most of the skins. Let cool for 5 minutes.
- 2
Add the toasted hazelnuts to a food processor and pulse until they resemble coarse crumbs, about 10 one-second pulses — stop before they turn to paste. Add the dates, cocoa powder, salt, and melted coconut oil. Process until the mixture clumps together and holds its shape when pressed between your fingers, about 30–45 seconds.
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