If you're a fan of Nutella then you're in the right place. This vegan chocolate hazelnut tart is a melt-in-your-mouth, mousse-y kinda Nutella tart. The creamy filling is paired with a crunchy chocolate hazelnut shortbread crust that complements each other so well.
What's more, this recipe is completely coconut-free, unlike many other vegan chocolate ganache tarts you'll find on the web. So you can expect the flavor focus to be fully dark chocolate and hazelnut with no coconut-y flavor or thickness creeping in.
The recipe is adapted from my popular vegan chocolate mousse cake, which also uses that secret ingredient (well, it's not really secret - just undetectable!).
This chocolate hazelnut tart is:
- Coconut-free
- Easily adapted as gluten-free
- Creamy and decadent but not overly rich
- Really easy to make
- Every Nutella lover's dream!
Ingredients for the chocolate shortbread crust
To get a chocolate hazelnut flavored crust for this vegan chocolate tart I've used my staple shortbread recipe that's found in many other tart recipes and made a few tweaks.
All-purpose flour: Substitute this for gluten-free all-purpose flour if needed.
Cocoa powder: For this recipe I've used Dutch-processed cocoa which gives an intense dark chocolate flavor, feel free to swap it with raw cacao powder if preferred.
Light brown sugar: You can swap this for any other granulated sugar of your choice, coconut sugar or white sugar will work.
Sea salt: This is essential for bringing out the flavor in the crust.
Vegan butter: To give that lovely buttery flavor to the shortbread.
Hazelnut butter: This gives the crust that "Nutella" flavor.
Ingredients for the chocolate hazelnut mousse filling
The filling for this chocolate hazelnut pie contains just 6 ingredients. It tastes like a hybrid between creamy homemade chocolate hazelnut spread and chocolate mousse!
Dark chocolate: I recommend using good-quality dark chocolate here as the flavor will shine through in this recipe.
Hazelnut butter: This gives the Nutella flavor to the chocolate mousse filling.
Silken tofu: This is what creates that mousse-y consistency, and don't worry the flavor is undetectable.
Vanilla extract: A little vanilla helps to add depth of flavor and enhance the sweetness of that ganache filling.
Pure maple syrup: This is my favorite liquid sweetener for tart recipes.
How to make this creamy vegan nutella tart (with step-by-step images)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
Steps for making the crust
- Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough.
- Split the dough in half, evenly press half into the sides of the tart tin.
- Press the remaining dough into the base of the tin, and use a flat bottomed glass or cup measure to flatten it down.
- Use a fork to prick several holes into the base. Bake the crust for 12-15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
Steps for making the filling
- Melt the chocolate over a double boiler (bain-marie). Add the silken tofu, hazelnut butter, maple syrup, vanilla extract, and salt to a blender and blitz for a minute or so until creamy.
- Add the melted chocolate to the blender.
- Blend again for a couple of minutes until completely smooth.
- Pour the filling into the tart shell and use a spatula to smooth it out. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 2 hours (or overnight if preferred).
Frequently asked questions
Store in an airtight container in the fridge and consume within 5 days.
Yes, just swap out the all-purpose flour for gluten-free all-purpose and you can adapt this recipe to gluten-free.
Swap-outs
Hazelnut butter: If you have an allergy or don't like the taste of hazelnuts you can adapt this recipe by swapping out the hazelnut butter for another nut butter. Almond butter, peanut butter, and cashew butter would all be amazing, and you can even go for tahini or sunflower butter to keep it nut-free.
Vegan butter: If you don't have access to vegan butter you can sub it in the crust for coconut oil. Use coconut oil in its solid form as a direct substitute for vegan butter.
More vegan tart recipes
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Description
Ingredients
CRUST
- 1 ½ cups (187.5 g) gluten-free all purpose flour, or regular all purpose flour if not GF
- ¼ cup (22 g) cacao powder
- 2 tablespoons (30 g) brown sugar, or coconut sugar
- ¼ teaspoon (1.25 g) sea salt
- 4 tablespoons (60 g) vegan butter
- 2 tablespoons (30 g) hazelnut butter
FILLING
- 8.8 oz (250 g) vegan chocolate
- 12.5 oz (350 g) silken tofu
- ½ cup (114 g) hazelnut butter
- ¼ cup (60 ml) pure maple syrup
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon sea salt
- vegan chocolate shavings, for garnish
- chopped hazelnuts, for garnish
- edible flowers such as pansies, for garnish
Instructions
CRUST
- Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9" tart tin with some oil or vegan butter. Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough. If needed, add a tablespoon of water to get the mixture sticking.
- Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
FILLING
- Melt the chocolate over a double boiler (bain-marie). Add the silken tofu, hazelnut butter, maple syrup, vanilla extract, and salt to a blender and blitz for a minute or so until creamy. Add in the melted chocolate and blend again for a couple of minutes until completely smooth.
- Pour the filling into the tart shell and use a spatula to smooth it out. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 2 hours (or overnight if preferred).
- Once set, remove the tart from the tin. Garnish with some grated chocolate, chopped hazelnuts, and edible flowers if desired.
Storage
- Store in an airtight container in the fridge and consume within 5 days.
Notes
- Swap out the all-purpose flour for gluten-free all-purpose and you can adapt this recipe to gluten-free.
- Almond butter, peanut butter, and cashew butter would all be amazing, and you can even go for tahini or sunflower butter to keep it nut-free.
- If you don't have access to vegan butter you can sub it in the crust for coconut oil. Use coconut oil in its solid form as a direct substitute for vegan butter.
Nutrition
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