(Dairy free, vegan)

Chocolate and hazelnuts: a classic combination. This recipe looks a little complicated, but really it’s worth it. If you don’t want to make the chocolate cream ribbon, the tart works equally well with just the base and hazelnut ganache. Of course, I would always put the extra effort in where chocolate is concerned, but you could choose to finish the tart very simply with a layer of chopped hazelnuts or raspberries.

NOTES: Freezing the tart until solid makes it easier to handle and decorate.

Chocolate Hazelnut Tart
Prep time
Yield: 10-12 servings
  • The tart crust
  • ½ cup hazelnuts
  • ½ cup coconut flour
  • 4 tbsp oat flour
  • 8 Medjool dates
  • 1 ½ tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 3 tbsp water (or as needed)

  • Hazelnut ganache
  • 1 cup cashews, soaked for 2 hours
  • ½ cup hazelnut milk
  • ½ cup cacao powder
  • ½ cup maple syrup
  • 1 cup melted coconut oil

  • Chocolate cream ribbon topping
  • 1 cup macadamia nuts, soaked for 2 hours
  • 3 tbsp hazelnut milk
  • 2 tbsp maple syrup
  • 1 tbsp cacao powder
  • 1 tsp good quality vanilla extract
  • 2 tbsp melted coconut oil

  • To decorate
  • Chopped hazelnuts or fresh raspberries
To make the base
  1. In a food processor, grind the hazelnuts until they resemble fine breadcrumbs.
  2. Add the coconut flour, oat flour, dates and maple syrup and mix until well-combined. Add the melted coconut oil and enough water to form a dough. Press the dough into the bottom of a 9 inch tart tin lined with cling film and place in the freezer until firm.
To make the ganache
  1. In a blender, whizz the cashews, hazelnut milk, and maple syrup and blend until smooth. Add the melted coconut oil and blend again. Finally add the cacao powder and blend until smooth. Pour the hazelnut ganache on top of the tart base and place in the freezer until set.
  2. Once set, remove the cling film from the tart base and make the cream ribbon topping.
To make the cream ribbon
  1. In a blender, whizz all of the ingredients for the chocolate cream ribbon topping together. Pour into a piping bag (if using) and pipe onto the frozen tart. Or else you can simply drizzle this on with the back of a spoon. Leave in the fridge until thawed and ready to eat.
To decorate
  1. Hazelnuts, shavings from your favourite raw chocolate bar, nasturtiums or raspberries work well as decorations for this tart.