Vegan No Bake Chocolate Hazelnut Tart is a decadent, dreamy, no-bake dessert. With a toasted hazelnut crust, luscious salted date caramel, and a soft chocolate ganache, this vegan dessert is to die for!
| vegan + gluten free + dairy free |
Welcome to the best chocolate tart you’ll ever eat!
It’s absurd how delicious this tart is.
This tart is otherwise known as the dessert that’s gracing our home this Valentine’s Day and Easter! It’s also known as the tart that Josh’s coworkers requested I make again because it was so good the first time! Six months later and they’re still asking for it… It’s a sign I’m doing something right!
This Vegan No Bake Chocolate Hazelnut Tart is totally irresistible and easier than you might think! Helloooooo, no bake!
There are three separate layers that need to be tended to. The first is a no-bake crust, the second a luscious date caramel filling, and the top layer a coconut milk and dark chocolate ganache. Basically, you just need a food processor. And some patience.
It’s refined sugar-free, gluten free, grain free, dairy free, and vegan, yet it’s just as decadent (if not more so!) as any other chocolate treat. (whew, how’s that for a list?)
It’s no secret that we love chocolate around here. Liiiiike…
- Dark Chocolate Cherry Galette (AKA Lazy Girl’s Pie. For people who don’t make pie)
- Paleo Almond Espresso Chocolate Chunk Cookies
- Chocolate Gingerbread Banana Bread
I’d highly recommend making this No Bake Chocolate Hazelnut Tart a day in advance. You’ll want ample time for the tart to set in the refrigerator. I made the mistake (the first time) of only giving it, like, an hour to set up. The base was difficult to remove from the tart pan and the whole thing almost fell apart. Two hours is good, but longer is better!
As long as you give yourself enough time, this No Bake Chocolate Hazelnut Tart comes together incredibly easily!
Raw hazelnuts are first toasted and combined with almond flour to form the base. I highly recommend watching this video on skinning and toasting hazelnuts if you’ve never done it before. Or if your hazelnuts come totally raw in bulk like mine. This method is incredibly easy. A little time-consuming, but the best method I’ve found by far!
The crust is pressed into the tart pan, then refrigerated for 30 minutes to let it set.
Okay, now my absolute favorite part of this recipe is the salted date caramel!! Like, please give me a giant spoon and I will eat that creamy goodness all day every day. Maybe with some ice cream. Softened Medjool dates are blended with almond butter, maple syrup, and sea salt for a completely luscious caramel-y layer. It’s sooo heavenly!
Last but not least, we’ll seal the tart with a layer of velvety chocolate ganache and sprinkle it with more toasted hazelnuts. You can never have too many hazelnuts. Warm, toasted hazelnuts fresh out of the oven are something worth waiting for. The flavor is absolutely perfect. (more dates & hazelnuts in these cinnamon rolls!)
If you’re truly vegan, make sure to look for a dark baking chocolate that supports your dietary habits (I’m partial to my favorite Chocolove, but they’re not strictly vegan. I’d recommend this brand!)!
Regardless of which chocolate you choose, the chocolate ganache layer is to die for! YES, that deserves bold and italics!! Normally ganache is made with heavy whipping cream, but here we’re going to use full fat coconut milk! If you want a nice, malleable ganache (and those gorgeous swirls in your tart crust), allow your ganache to cool for 20-30 minutes, whisking every once in a while, until it stiffens up. If you don’t care about the swirls, just spread it all over and pop it in the fridge! It’s so creamy, so velvety.
I shouldn’t have to convince you that this No Bake Chocolate Hazelnut Tart is beyond incredible, but from a health benefit perspective, it’s got a little more nutritional value. Dark chocolate is a great anti-oxidant, which can reduce inflammation. Hazelnuts and almond flour provide potassium, B Vitamins, and Vitamin E. And dates? Dates are just ridiculously delicious! Boasting a toffee-like flavor, they’re a natural replacement for refined, processed sugar. They also taste amazing dipped in almond butter. Just saying.
I seriously can’t wait for you guys to give this No Bake Chocolate Hazelnut Tart a try. It’s insane. Like, I kind of just want to give you a forkful through the Internet right now.
Your comments and shares on social media totally make my day! Every share and every comment helps readers just like you find these recipes more easily, so thank you!!
Pin this Vegan No Bake Chocolate Hazelnut Tart for later!
This tart is made with a toasted hazelnut base, chewy and creamy date caramel filling, and a velvety chocolate ganache.
- 1 1/2 c. almond flour
- 3/4 c. toasted hazelnuts
- 1/4 c. coconut oil, melted
- 2 Tbsp cocoa powder
- 10 pitted Medjool dates, soaked in hot water
- 12 oz. pitted Medjool dates, soaked in hot water
- 1/4 c. natural almond butter
- 2 Tbsp coconut oil
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 4 oz. vegan dark chocolate, roughly chopped
- 1/2 c. full fat coconut milk
To begin, make sure the hazelnuts are skinned and toasted if not already done. I recommend this method.
In a food processor, combine the almond flour, toasted hazelnuts, coconut oil, cocoa powder, and dates. Process several times until finely ground and the mixture resembles wet sand.
Pour the crust mixture into the prepared tart pan. Press down firmly, working your way up the sides of the pan. Refrigerate 30 minutes.
To make the date filling, soften the dates by soaking them in very hot water for 1 minute, then drain. Wipe the food processor clean and add the softened dates, almond butter, coconut oil, maple syrup, vanilla, and sea salt. Process until the mixture is smooth and creamy. Spread the date filling onto the prepared crust.
To make the chocolate topping, place the chopped chocolate and coconut milk into a microwave-safe bowl; microwave in 30 second increments, whisking in between, until melted and smooth. Allow to cool 15-20 minutes, whisking every so often, until the chocolate begins to firm up.
Remove the tart from the refrigerator and pour the chocolate ganache over top, spreading with a spatula, creating swirls as you go. Top with extra toasted hazelnuts.
Refrigerate the tart at least 2 hours, if not overnight, before serving.