A deliciously creamy and rich hazelnut chocolate mousse filling in a chocolate shortbread crust. This Vegan Hazelnut Chocolate Tart is easy to make, coconut-free, can be adapted as gluten-free and best of all, tastes like nutella!
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).
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.
Store in an airtight container in the fridge and consume within 5 days.
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.