Description
This decadent Chocolate Hazelnut Tart is a vegan and gluten-free dessert that combines a rich, velvety chocolate filling with a crisp, nutty crust. Made with wholesome ingredients like silken tofu, vegan butter, and hazelnut butter, this no-bake tart is perfect for gatherings or a special treat. Garnished with vegan chocolate shavings, chopped hazelnuts, and edible flowers, it’s as beautiful as it is delicious.
Ingredients
Scale
Crust
- 1 ½ cups gluten-free all purpose flour (or regular all purpose flour if not gluten-free)
- ¼ cup cacao powder
- 2 tablespoons brown sugar (or coconut sugar)
- ¼ teaspoon sea salt
- 4 tablespoons vegan butter
- 2 tablespoons hazelnut butter
Filling
- 8.8 oz vegan chocolate
- 12.5 oz silken tofu
- ½ cup hazelnut butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Garnish
- Vegan chocolate shavings
- Chopped hazelnuts
- Edible flowers such as pansies
Instructions
- Prepare the crust: In a mixing bowl, combine gluten-free flour, cacao powder, brown sugar, and sea salt. Cut in the vegan butter and hazelnut butter until the mixture resembles coarse crumbs. Press this mixture evenly into the base and sides of a tart pan. Chill in the refrigerator while preparing the filling to help it set.
- Melt the chocolate: Gently melt the vegan chocolate in a double boiler or microwave in short bursts, stirring frequently to avoid burning. Set aside to cool slightly.
- Make the filling: In a blender or food processor, combine silken tofu, hazelnut butter, pure maple syrup, vanilla extract, sea salt, and the melted vegan chocolate. Blend until the mixture is smooth and creamy, ensuring there are no lumps.
- Assemble the tart: Pour the chocolate hazelnut filling into the chilled crust, smoothing the top with a spatula. Cover and refrigerate the tart for at least 4 hours or until firmly set.
- Garnish and serve: Before serving, decorate the top with vegan chocolate shavings, chopped hazelnuts, and edible flowers for an elegant presentation. Slice and enjoy chilled.
Notes
- Use gluten-free flour to keep the tart gluten-free, or regular flour if gluten is not a concern.
- Silken tofu provides a creamy texture without dairy; ensure it’s fresh and well-drained.
- Maple syrup can be substituted with agave syrup or another liquid sweetener if preferred.
- For a firmer crust, bake it blind for 8-10 minutes at 350°F (optional, but not necessary).
- Store the tart in the refrigerator and consume within 3 days for best freshness.
