Gluten-Free Chocolate Hazelnut Tart made with a press-in hazelnut crust and dairy-free chocolate ganache. An easy chocolate tart recipe! Vegan.
Chocolate and hazelnuts were meant to be together.
It's a combo I don't think about often enough, but when I do, nothing seems as satisfying.
With Valentine's Day around the corner, this easy vegan chocolate tart is pure love.
Gluten-Free Chocolate Hazelnut Tart Ingredients
A gluten-free dessert recipe that presents beautifully but takes minimal effort is one that I'm all about. Using a press-in almond flour and toasted hazelnut crust, your oven time is minimal as well. Here's what you'll need:
- Raw hazelnuts
- Almond flour
- Organic cane sugar (or coconut sugar)
- Coconut oil
- Maple syrup
- Vanilla extract
- Dairy-free chocolate chips
- Coconut milk
Making a Hazelnut Tart Crust
For the hazelnuts used in both the crust and to top the ganache filling, you'll start by toasting them in the oven. If you've never toasted hazelnuts before, it not only brings out a wonderfully nutty flavor, but makes it quite easy to remove the skins too.
Once toasted and skinned, you'll put a portion of the hazelnuts in the bowl of a food processor. Pulse until you get crumbs, and then combine the remainder of the crust ingredients.
Press the dough into a prepared tart pan and bake!
Dairy-Free Chocolate Ganache
The vegan chocolate ganache filling is even easier than the crust. Melted dairy-free chocolate chips and canned full-fat coconut milk combine for one dreamy filling.
When the hazelnut crust has cooled, fill it with the ganache and press the remaining chopped hazelnuts on top. Bop in the refrigerator to chill and set, and voila!
Are you a Nutella lover? Check out Erin's paleo homemade chocolate hazelnut butter.
More Gluten-Free Chocolate Hazelnut Recipes
Gluten-Free Chocolate Hazelnut Tart
Dairy-Free Ganache Filling
- 9 ounces dairy-free semi-sweet chocolate chips I use EnjoyLife mini chips (about 1 ½ cups)
- ⅓ cup + 1 tablespoon canned full-fat coconut milk if milk has separated, stir until combined
- 1 cup raw hazelnuts, roughly chopped
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil. Set aside.Spread all the hazelnuts for crust and topping (1 ½ cups total) in an even layer on a baking sheet. Toast for 10-12 minutes, careful not to burn. Let cool for a few minutes then transfer hazelnuts to a kitchen towel. Using the kitchen towel, rub off most of the skins.
- Place a ½ cup of the toasted hazelnuts in the bowl of a food processor. Pulse until hazelnuts are finely chopped and crumb-like. Add almond flour, organic cane sugar, and salt. Pulse to combine. Drizzle maple syrup, melted coconut oil and vanilla extract and pulse until mixture starts to come together. Continue pulsing dough, while alternating scaping down sides with a spatula, if needed.
- Once dough is mostly combined, remove from bowl of food processor and mix dough together with your hands. (If it doesn't hold together, place back in food processor and add a half teaspoon to one teaspoon more melted coconut oil and process.) Transfer to prepared tart pan. Press dough into the bottom and halfway up the sides of pan, so that dough is dispersed evenly. (I usually spend a few minutes pressing and fine-tuning edging.) Bake for 22-26 minutes. Crust should be a golden color. Allow to cool completely on a wire rack.
- Once crust is cool, prepare ganache filling. Place chocolate chips in a medium glass bowl and pour coconut milk over chocolate. Microwave at 30-second intervals, stirring with a rubber spatula after each, until chocolate is almost completely melted. Stir until all chocolate has melted and coconut milk is completely incorporated.
- Pour ganache into cooled crust. Spread in an even layer. (It is okay if ganache slightly covers the crust's edge.)
- Scatter top with remaining cup of chopped hazelnuts. Lightly press hazelnuts down with your palms. Refrigerate for at least 2 hours to set.
- When ready to serve, remove tart from pan. Slice and serve.