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Raspberry, Chocolate & Hazelnut Tart

This wholesome plant-based raspberry, chocolate and hazelnut tart is full of healthy ingredients to nourish you at anytime throughout the day. Top this tart with a sprinkling of your favourite nuts and seeds and a drizzle of home-made raspberry purée to balance out the rich flavours of this nutty-chocolate goodness.

VEGAN Raspberry, Chocolate & Hazelnut Tart

This is a freezer-friendly recipe that you can slice up for the days when you are wanting to enjoy something healthy and healing but your priorities are elsewhere. You can get creative with this recipe by swapping out the nuts for seeds and substituting the raspberries with any of your favourite fruits. We used brown rice flour in this recipe because it was what we had in the pantry but you could definitely try this with almond flour, oat flour or any other whole-grain flour.

VEGAN Raspberry, Chocolate & Hazelnut Tart

Raspberry, Chocolate & Hazelnut Tart


Tart Base

  • 2 cups pitted Medjool dates, soaked

  • 2 Tablespoons (Tbs) date water

  • 6 Tbs maple syrup

  • 1.5 cups toasted hazelnuts, skins removed (you could also use almonds or pecans instead)

  • 1 cup brown rice flour (you could swap this four oat flour or almond flour)

  • 1/2 cup oat flour (sub any alternative flour)

  • 2 Tbs coconut oil

  • 1/2 teaspoon (tsp) salt

  • 1 tsp vanilla

Creamy Chocolate and Hazelnut Filling

  • 2 cups toasted hazelnuts, skins removed

  • 2 cups cashews, soaked overnight at room temperature or in boiling water for 10 minutes

  • 200g dark chocolate (we used 85% cocoa)

  • 2/3 cup maple syrup (option to add more or substitute with date paste or your favourite sweetener)* (See notes)

  • 1/4 cup coconut oil

  • 2 tsp vanilla


  • Raspberries

  • Chopped toasted hazelnuts or your favourite nuts

  • Raspberry purée


  1. Preheat oven to 180˚C (~356˚F).

  2. Lightly grease a 13-inch fluted tart tin (This happens to be our only tart tin so if you have a smaller tin you could halve the recipe or perhaps use leftover ingredients to make additional mini tarts in a muffin tin or a bread loaf tin).

  3. Combine dry ingredients in a food processor, transfer to a mixing bowl.

  4. Add dates, vanilla and maple syrup to food processor with 2 tablespoons of reserved date water (optional to add more for greater moisture).

  5. Melt coconut oil and combine all ingredients in a mixing bowl until combined.

  6. Evening press mixture into fluted tart tin. Press a fork into the base of the tart several times to create small holes for moisture to escape during baking.

  7. Bake tart for about 12-15 minutes until golden and fragrant.

  8. Meanwhile, prepare the filling ingredients.

  9. Combine hazelnuts in a food processor until a creamy nut butter is formed (~5-7 minutes)

  10. Add melted chocolate and coconut oil to food processor and combine, transfer to a mixing bowl.

  11. Blend cashews until a cashew cream has been formed. Add maple syrup and vanilla and pulse to combine.

  12. Add cashew paste to mixing bowl and gently fold ingredients together to create a nutty creamy ganache.

  13. Pour mixture into tart tin and set in the fridge for about 4 hours or overnight.

  14. To make raspberry purée combine a few handfuls of fresh raspberries with a drizzle of maple syrup and a squeeze of lemon or lime in a food processor. Transfer purée to a storage container and refrigerate.

  15. When ready to serve, top the tart with fresh berries, nuts and a drizzle of raspberry purée.


* Beyond a certain threshold the addition of maple syrup to a chocolate-hazelnut mixture will make the ingredients immiscible. If you love a silky, smooth, and creamy textured tart and you appreciate a rich, chocolatey, bitter flavour, we would encourage you to start off with 1/3 of a cup of maple syrup to preserve the desired aforementioned consistency. As you begin to progressively add more maple syrup, the mixture will thicken and turn into a coarser and nuttier consistency. We loved the latter consistency; upon setting the tart turns into a lovely rich and sweet, textured, ganache. Decide what feels best for you and lean into that.

Leave a comment down below and share your experience!

Vegan Hazelnut, Raspberry & Chocolate Tart

Vegan Hazelnut, Raspberry & Chocolate Tart

Vegan Hazelnut, Raspberry & Chocolate Tart

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