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flat lay of nutella tart with edible purple and lilac pansies.

Chocolate Hazelnut Tart (Vegan)

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!
Course Dessert
Cuisine French
Diet Vegan, Vegetarian
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings 12
Calories 307kcal



  • 1 ½ cups gluten-free all purpose flour or regular all purpose flour if not GF
  • ¼ cup cacao powder
  • 2 tablespoons brown sugar or coconut sugar
  • ¼ teaspoon sea salt
  • 4 tablespoons vegan butter
  • 2 tablespoons hazelnut butter


  • 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
  • vegan chocolate shavings for garnish
  • chopped hazelnuts for garnish
  • edible flowers such as pansies for garnish



  • 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.


Calories: 307kcal | Carbohydrates: 34g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 130mg | Potassium: 191mg | Fiber: 5g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg