Vegan Chocolate Hazelnut Tart
Rich, deeply chocolatey, and silky enough to impress a dinner party crowd, this tart is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The crust comes together in a food processor using toasted hazelnuts and sticky Medjool dates — no baking required after that initial toast — and it presses into a tart pan with a satisfying, fudgy snap. For the filling, full-fat coconut milk is gently heated and poured over vegan dark chocolate, creating a ganache that sets into something genuinely luxurious without a drop of dairy or eggs. A touch of maple syrup and pure vanilla extract round out the flavor so it tastes indulgent rather than virtuous. One of the best things about this recipe is how straightforward it is: the food processor does the heavy lifting for the crust, and the filling is essentially a stir-and-pour situation. Finished with optional toasted hazelnuts and a pinch of flaky sea salt, each slice delivers that perfect sweet-salty contrast that keeps everyone reaching for seconds. It serves 10, making it an ideal make-ahead centerpiece for gatherings where you want something showstopping on the table with minimal last-minute effort.
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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
- 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 salt
For serving
- 2 tbsp toasted hazelnuts, roughly chopped (optional)
- flaky sea salt, for finishing (optional)
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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