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Vegan Chocolate & Hazelnut Tart

Calling all Nutella lovers. This chocolate and hazelnut tart is a rich, delicious and flavoursome sweet treat to be enjoyed at any time of the day. This tart is COCONUT-FREE and wins the hearts of both plant-based eaters and non-vegans.

Serves: 10 - 14 portions

Vegan Chocolate and Hazelnut Plant-Based Tart



  • 2 cups toasted hazelnuts

  • 1 cup rolled oats

  • 1 cup pitted dates, soaked

  • 3 tablespoons (Tbs) hazelnut butter (see recipe below)

  • 2 Tbs maple syrup

  • 2 teaspoons (tsp) vanilla extract

  • 1/4 tsp salt


  • 1 cup + 4 Tbs maple syrup

  • 1 ripe avocado

  • 1/2 cup + 2 Tbs hazelnut butter (see recipe below)

  • 130g 70% dark chocolate

  • 2 Tbs cocoa powder

  • 1/2 cup date water (or substitute [sub] plant-based milk)

  • 1 tsp cornstarch


  • 1/4 cup toasted hazelnuts, chopped

To Make Hazelnut Butter

  • 2 cups hazelnuts

  • 1/4 tsp salt

  • 2 tsp vegetable oil (or sub light oil such as sunflower oil)


1. Preheat oven to 180°C (356°F).

2. Line a baking tray with parchment paper and toast hazelnuts for 10-15 minutes, until fragrant and lightly toasted. Stir nuts every 5 minutes.

3. Allow nuts to cool slightly, then place nuts in a tea-towel and rub together to remove skins.

4. In a food processor add 2 cups of the toasted hazelnuts and blend until a butter-like consistency is achieved, ~5-6 minutes.

5. Optional to add 1-2 tsp of vegetable oil to soften the texture of the butter.

6. Add salt and pulse through, set aside.

7. Add 2 cups of hazelnuts to food processor and pulse to a fine meal is achieved ~1-3 minutes.

8. Add oats and salt to food processor and pulse. Set Aside.

9. Soak pitted dates in a bowl with 1/2 - 1 cup of hot water.

10. After ~10 minutes of soaking, add dates to food processor and pulse to form a paste (keep date water for later use).

11. Add vanilla and maple syrup to food processor and pulse to combine.

12. Add all base ingredients to food processor and pulse to combine. (Depending on the size of your food processor you may choose to transfer ingredients to a bowl and either use a handheld mixer or mix with your hands).

13. Spread mixture across a 13-inch (~33cm) fluted tart tin with a removable base. Firmly press mixture into the tin ensuring that it is evenly distributed throughout.

14. Poke the base of tart with a fork ~15-20 times, then transfer base to freezer for 15-20 minutes.

15. After chilling the base, place the tart in the oven for 20-30 minutes until golden and crispy. (NOTE: if the edges of the tart begin to darken or burn, place a sheet of aluminium foil overtop for the remainder of the cooking duration).

16. Allow the tart to cool for 60-90 minutes.

17. When the tart is cool, commence preparation of the filling.

18. In a double boiler or a microwave, melt dark chocolate.

19. Add all filling ingredients (except cornstarch) to food processor and mix to combine.

20. In a medium-sized saucepan, heat filling ingredients over medium-high temperature, then reduce heat to simmer. Stir consistently for 4-5 minutes. Taste and adjust accordingly.

21. Remove from heat.

22. Add cornstarch to filling mixture and stir through.

23. Transfer mixture to fill the tart tin. Allow the tart to rest at room temperature for 30-60 minutes.

24. Place the tart in the fridge for at least 8 hours, ideally overnight. (NOTE: If you live in a particularly warm climate, you may like to freeze the tart for 1-2 hours before serving).

22. When ready to serve, top with chopped toasted hazelnuts. Optional to serve with a plant-based vanilla or hazelnut flavoured ice-cream.

23. Enjoy!

vegan chocolate and hazelnut tart plant-based

Feel free to get creative with your serving style. If you don't have a tart tin you could use a round or square cake tin, or a muffin tray to create mini individual chocolate and hazelnut desserts. Leftover hazelnut butter can be enjoyed on toast with fresh figs, pistachios and a balsamic reduction, or as an accompaniment with any of your favourite meals.

vegan chocolate and hazelnut tart plant-based

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