Chocolate hazelnut tarts, no bake and made with hazelnut flour with a creamy filling. They are gluten free and vegan, and easy to make with a blender and freezer.
These no bake chocolate hazelnut tarts are rich, creamy, and powered by plant-based ingredients like hazelnut flour or nuts, cocoa, and coconut milk. Made in a mini tart molds or paper cupcake liners with minimal prep, they’re perfect for a wholesome treat that feels elegant yet effortless.
The combination of healthy fats, antioxidants, and mood-boosting magnesium makes these tarts a satisfying and energizing dessert. Best of all? They come together in just 1 hour and freeze beautifully for make-ahead ease.
👉 Similar no-bake desserts:
Chocolate Frozen Yogurt Cups • Salted Chocolate Tart with Shortbread Crust • Chocolate Ganache Tart (no bake) • Chocolate Hazelnut Tarts (no bake)
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⭐ Why You’ll Love These Tarts
- No baking required
- Just 8 real food ingredients
- Creamy, chocolatey, and refined sugar-free
- Naturally gluten-free & dairy-free
- Made in cupcake liners — no fancy pans needed
- Freezer-friendly
🧾Ingredients
For hazelnut crust
- Hazelnut flour (or crushed nuts)
- Cocoa powder
- Maple syrup
- Coconut oil
For the hazelnut filling
- Full-fat coconut milk (canned, room temp)
- Cocoa powder
- Maple syrup
- Hazelnut butter (store-bought, optional)
- Pantry items: coconut oil, vanilla, salt
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See the recipe card at the bottom for full information on ingredients and quantities.
👩🍳Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Prep pans
Grease 4 tart pans or line a muffin tin with 8 cupcake liners.
Melt coconut milk & oil: Open a can of full fat canned coconut milk and set it in a pot of boiling water and stir for a minute to make sure solids are melted. Then let the milk get to room temperature. Some cans don't need to be melted. Coconut oil also can be melted this way.
Step 2: Blend crust
Blend all crust ingredients until they form a sticky, crumbly dough. If needed, add a splash of water to help the mixture hold together.
Step 3: Press crust
Press the crust mixture into the liners, forming a base and gently pushing up the sides to create a well. Chill while you make the filling.
Step 4: Blend filling
Make sure your coconut oil is fully melted and your coconut milk is at room temperature. Add all filling ingredients to a blender except the coconut oil. Blend until smooth.
Step 5: Adjust coconut oil
Add half the coconut oil and blend again. The filling should be thick and pudding-like. Only add more oil if needed for texture; or adjust with a touch more milk if too thick.
Step 6: Pour & chill
Spoon or pour the filling into the prepared crusts. Chill in the fridge for 30 minutes or until firm.
Step 7: Serve & store
Serve chilled. Store in the freezer for up to 3 months in an airtight container.
How to Make Hazelnut Flour
Use store-bought hazelnut flour, or toast 1 cup of hazelnuts at 350 F for 10 minutes, then rub them in a cloth towel to remove most skins. Allow to cool, then blend the nuts briefly into a flour, about 15 seconds and use that homemade hazelnut flour.
🍫Variations to Try
- Nut-Free: Use oat flour instead of hazelnut flour but of course these will not longer carry a hazelnut flavor.
- Mocha Tarts: Add a full tablespoon of cold brew for a mocha fudge effect.
- Mini Bites: Press the crust into a silicone mini muffin pan or mold and fill for bite-sized versions.
FAQS
Yes, almond flour works well and gives a buttery base, but will not provide a hazelnut flavor.
No, it just intensifies the chocolate hazelnut flavor. Here is my own homemade nutella recipe you can use instead of store-bought.
Absolutely. This recipe works great as a single larger tart pan, or even in a pie pan. Just grease and dust either with cocoa powder before pressing in the crust.
More No Bake Pies & Tarts
- Chocolate Peanut Butter Pie
- No bake Chocolate Pie (healthy chocolate pudding pie)
- Salted Chocolate Tart with Shortbread Crust
- Chocolate Ganache Tart
If you love this recipe or any others on my website, please leave a 🌟🌟🌟🌟🌟 review! It means so much to me when you try my recipes, and I'd love to know how it goes. Also please leave a 📝 comment
📖 Recipe
Chocolate Hazelnut Tarts (no bake, vegan)
Equipment
Ingredients
Hazelnut Crust
- 4 teaspoon cocoa powder
- 1 ½ cup hazelnut flour (or almond flour)
- 3 tablespoon coconut oil, melted
- 2 tablespoon maple syrup
- pinch of salt
Fudge Filling
- ⅓ cup coconut milk, canned full fat room temperature, not separated
- ⅔ cup cocoa powder
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- pinch salt
- ⅓ cup coconut oil, melted
- 1 tablespoon nutella or hazelnut butter optional, to enhance flavor
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Enter your email below and we'll send the recipe straight to your inbox.
Instructions
Prep
- Grease 4 tart pans or line a muffin tin with 8 cupcake liners. For wide, flat tarts, shape foil liners by pressing a small jar into each and placing them on a baking sheet.
- Open a can of full fat canned coconut milk and set it in a pot of boiling water and stir for a minute to make sure solids are melted. Then let the milk get to room temperature. Some cans don't need to be melted. Melt coconut oil this way too.
Make the crust
- Blend all crust ingredients until they form a sticky, crumbly dough. If needed, add a splash of water to help the mixture hold together.4 teaspoon cocoa powder, 1 ½ cup hazelnut flour, 3 tablespoon coconut oil, melted, 2 tablespoon maple syrup, pinch of salt
- Press the crust mixture into the liners, forming a base and gently pushing up the sides to create a well. Chill while you make the filling.
Make the filling
- Make sure your coconut oil is fully melted and your coconut milk is at room temperature. Add all filling ingredients to a blender except the coconut oil. Blend until smooth.⅓ cup coconut milk, canned full fat, ⅔ cup cocoa powder, ⅓ cup maple syrup, 1 teaspoon vanilla, pinch salt, ⅓ cup coconut oil, melted, 1 tablespoon nutella or hazelnut butter
- Add half the coconut oil and blend again. The filling should be thick and pudding-like. Only add more oil if needed for texture; or adjust with a touch more milk if too thick.
- Spoon or pour the filling into the prepared crusts. Chill in the fridge for 30 minutes or until firm.
- Serve chilled. Store in the freezer for up to 3 months in an airtight container.
Ambra Torelli says
This is such a wonderful recipe Dee, quick and easy and the combination of hazelnut flour and cacao must give it an amazing taste of Nutella!!
Debbie says
Hi Ambra! Ha, I was just on YOUR blog! So sweet of you to visit. It does sort of, but also so fresh and creamy. One of my absolute fav recipes. And I will visit you more often too, your blog is sensationally done and designed! Seriously lovely! And love your recipes! Take care! Dee xx.