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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Hi Christina,
Your Chocolate Hazelnut tart looks so tasty!
Here I am for some questions
You use a 9 inch tart tin with removable base..I have one also but height is 2,7cm
This one is mine
https://www.amazon.fr/Lets-Cook-Cookware-professionnel-anti-adh%C3%A9sif/dp/B08W2P3FTJ/ref=mp_s_a_1_3?crid=2TVKDWHHA7ZYX&keywords=moule+%C3%A0+tarte+23+cm&qid=1675376973&sprefix=tarte+23%2Caps%2C351&sr=8-3
⚠️Good to go with all the ingredients exact quantities?
It is the same as Snickers Tart Tin? (9.5 inch on recipe)
(Can I use no bake crust from Snickers Tart for Chocolate Hazelnut Tart? Just substitute Cashews with Hazelnuts eventually?)
Thanks in advance
Henri 🙂
Thanks Henri!
Yes, your tin looks perfect for both recipes. And you can swap the base of this one for the no-bake snickers tart base.
Hey Christina,
This is amazing to read your quick detailed answers on each of my comments below your recipes Im so happy!
This subject regarding Tart Pan and Snickers base crust possible as substitute was very important for me!
Ok for my Tart Tin...thanks!
You always use a Tart Tin of 2,4cm high for your Tarts?
(Same mold I mean?)
🚨#CONSERVATION
For this Tart and the Snickers One, once done, can I put directly in freezer then remove from the Tin..and store frozen until the day to serve?
(Maybe put the Tart in fridge the night before?)
Thanks so much again!
Henri 🙂
Hi Henry,
Yes you can definitely freeze it and deforst in the fridge before serving. Please see the post above for freezing instructions and instructions for different height pans (in the expert tips section).
Hey Christina,
I asked you same for Snickers Coating but what kind of Chocolate you use for Ganache, Toppings, Filling here?
Dark Chocolate but %?
I have 70 and 85 (maybe too strong...)
Or 60% Chocolate Chips..
Thanks 😉
Thanks again!
Hey Christina,
Little tip, how you do to stick the parchment paper on the tart tin base?
I tried with Coconut Oil but it didnt stick...
Is it possible to remove Chocolate to make filling only with nut butter of choice?
I love Chocolate but was thinking of an Almond butter tart...or Cashew Butter I love...
Thanks 😉
It should stick with coconut oil, any other oil or butter. No, the chocolate is needed in the recipe or it will not set.
Hey Christina,
Happy to read you and sorry for my late answer!
I wont remove Chocolate as you said it is a setting agent..just an idea to make a Nut butter filling Tart.
For the Crust, as you said I can use tge Snickers Tart one base, I was thinking of roasted Hazelnuts instead of Cashews if it sounds good to you?
If yes how many grams please?
And I can use Dates instead of Maple Syrup to stick the Dough?
Many thanks!
Henri 😉
I am so excited to try this. I've been looking for a recipe to use silken tofu in and this one is perfect. Thanks!
The silken tofu makes it so creamy, I hope you love the recipe Symone 🙂
Christina - this looks lovely. I am definitely going to make it. One question: for the silken tofu, do you recommend soft, firm, or extra-firm? Thank you! Warm greetings from Canada.
Hi Stephen,
Thank you so much, glad to hear you're giving it a try. The silken tofu is soft, hope you enjoy the recipe 🙂