• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Green Smoothie Gourmet
  • HOME
  • Dessert Recipes +
  • Smoothie Recipes +
  • Recipe Index
  • Free Courses!
  • Cookbook Series +
    • 4-Ingredient Smoothies & Juices Cookbook
    • Crazy Healthy 4 Ingredient Recipes Cookbook
  • About +
    • My Amazon Store
    • 10 Steps to Instagram Growth 2021
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Dessert Recipes
  • Smoothies
  • Recipe Index
  • Cookbook Series
  • Free Courses
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Desserts » Cookies, Pies & Tarts » Fudge Hazelnut Tarts

    Fudge Hazelnut Tarts

    Published: Oct 29, 2018 · Modified: Dec 23, 2020 by Dee Dine · This post may contain affiliate links

    Jump to Recipe

    Fudge hazelnut tarts, a recipe with a deeply chocolate flavor, refined-sugar free and healthier than most tart recipes, and easily made in cupcake liners. This recipe is no bake, vegan, dairy-free and gluten-free.

    Simple Dark Fudge Hazelnut Tart (no-bake, vegan, dairy-free, gluten-free)

    Fudge Hazelnut Tarts

    This mini fudge hazelnut tarts are creamy, easy to make within 30 minutes, and will help you feel great, with quality chocolate and other ingredients boosting your mood and supplying some essential nutrients.

    Are Hazelnut Tarts Nutritious?

    The ingredient break down tells the tale. The crust is made of hazelnut flour which provides protein and tons of other nutrients including B6, folate and zinc. Read more about hazelnut nutrition here.

    Mixed with hazelnut flour is cacao powder, raw chocolate that is less processed and less heat-treated then traditional cocoa, so it retains it's nature-provided anti-oxidant powers among others.

    The filling is based on coconut milk, known for it's anti-inflammatory effects and MCT fats that benefit weight loss and boost metabolism. So from where I stand, these little hazelnut tarts are looking healthier than a traditional tart made from more processed, less nutritious ingredients!

    How Easy Are These Tarts to Make?

    Pretty easy! Blend up the crust, press into cupcake liners, freeze while you make the filling. Blend up the filling ingredients, pour into the crust and refrigerate until set. I have made and eaten these within half an hour! And they freeze great so make-ahead is possible.

    I use hazelnut flour or meal, but you can of course use fresh hazelnuts. Just toast them at 350 F for 20 minutes on a parchment-lined cookie sheets. Pour them into a cloth kitchen towel hot, and rub to remove skins. Pluck out the bare nuts and process the amount you need to make flour. A lot of work but you will end up with a fresh homemade hazelnut flour. Still, the fresh hazelnut flour I buy from Bob's Red Mill is awesomely close in flavor and so easy to use. So you choose.

    How Do These Hazelnut Tarts Taste?

    This tart is one of my most popular recipes because there are few ingredients, and because they can be made in cupcake liners.

    The filling is creamy, and the crust light and crumbly. I would also call them velvet-y, elegant and hauntingly delicious. And the combo of protein, fiber and magnesium and antioxidants will boost you all day!

    You can make these tarts in normal paper cupcake liners by filling the liners half-full. Or, if you want a wider tart, spread foil paper liners by pressing a 2 ½ inch jar on to each liner and line them on a cookie sheet.

    Other Easy Pies and Tarts You'll Love

    Easy Chocolate Cream Pie
    Chocolate Tart Recipe
    Chocolate Ganache Tart
    Chocolate Mousse Tart
    Vegan Chocolate Pie
    Hazelnut Tarts

    Are you on Pinterest? Perhaps save the recipe there using this image...

    Simple Dark Fudge Hazelnut Tart (no-bake, vegan, dairy-free, gluten-free)
    I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter

    Don't miss a thing, subscribe here to get recipes delivered to your inbox!

    If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet and #greensmoothiegourmet so I can see and share your remakes!!

    Simple Dark Fudge Hazelnut Tart {Easy, No Bake}

    Fudge Hazelnut Tarts

    Created by Dee Dine
    Fudge hazelnut tarts, a recipe with a deeply chocolate flavor, refined-sugar free and healthier than most tart recipes, and easily made in cupcake liners or fluted mini tart pans. This recipe is no bake, vegan, dairy-free and gluten-free.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Cuisine vegan, dairy-free, gluten-free
    Servings 8

    Ingredients
     
    US Customary - Metric

    Hazelnut Crust

    • 4 tsp cacao powder (or unsweetened cocoa powder)
    • 1 ½ cup hazelnut flour (or almond flour, not coconut flour)
    • 3 tbsp coconut oil (Add one tbsp at a time to reach a moist, formable mixture)
    • 2 tbsp maple syrup
    • pinch of salt

    Fudge Filling

    • ⅓ cup coconut milk (full fat at room temperature, shake can before measuring)
    • ⅔ cup cacao powder (or unsweetened cocoa powder)
    • ⅓ cup maple syrup
    • 1 tbsp cold brewed coffee optional, to enhance chocolate flavor
    • 1 tsp vanilla paste
    • pinch of salt
    • ⅓ cup coconut oil (add this ingredient last. Add half the coconut oil at first; you want a thick pudding like mixture so if half the amount achieves that, stop there)

    Useful Equipment

    • mini tarts pans

    Instructions
     

    Prep

    • Grease 4 tart pans with coconut oil, or line a cupcake tin with 8 papers, or create 8 foil cupcake tart pans as I describe in the post. Dust traditional tart pans, if using, with cacao powder. You don't need to dust the paper or foil containers.
      If your coconut oil is solid, put the coconut oil jar in a pot of boiling hot water until melted. Don't burn yourself when you lift the jar out to pour out the amount you need. I use an oven mitt to hold the jar.

    Make the crust

    • Process crust ingredients until moist crumble. Add a bit of water if too dry, they need to hold together.
      Divide mixture by eight portions. Press mixture into the tart pans or cupcake papers, pushing the sides up a bit to make a well. Move only halfway up a traditional paper cupcake liner if using.
      You can chill the mixture for 30 minutes to make it easier to press into the liners and hold their shape as you push it up sides.

    Make tarts

    • Make sure the coconut milk is at room temperature and the coconut oil is melted.
      At fudge filling ingredients to a blender., but add coconut oil last, and add only half at first.
      You want a thick pudding like mixture so if half the amount achieves that, stop there. On the other hand, if the mixture is too thick even after all oil is added, add a touch more coconut milk if need be.
    • Pour the fudge mixture into the crusts, and refrigerate for 30 minutes or until set. To store, put in an airtight container and freeze for up to 3 months..

    Nutrition

    Calories: 261kcalCarbohydrates: 19gProtein: 5gFat: 20gSaturated Fat: 6gSodium: 3mgPotassium: 70mgFiber: 4gSugar: 12gVitamin C: 1mgCalcium: 51mgIron: 1mg
    Keyword hazelnut tarts, homemade tarts
    Leave a ReviewLet us know what you think of my recipe!
    Picture of Dee Dine.
    Dee Dine

    Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. On this blog you'll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and  journalism, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.

    Feel Great in 2021



    1. Benefits of Lemon Water
    2. Turmeric Shots, Made in a Blender
    3. Red Velvet Chocolate Beet Smoothie
    4. Chocolate Peanut Butter Smoothie
    5. Cauliflower Smoothie
    6. Making Smoothies From Smoothie Cubes
    7. Best Green Smoothie

    It's HERE! My New Smoothie Cookbook

    Buy My Smoothie CookBook USABuy My Smoothie CookBook Worldwide
    Previous Post: « Grow Your Blog: How to Submit Recipes to Yummly
    Next Post: Hello Glow Magazine Feature: How Our Favorite Healthy Food Bloggers Start The Day »

    Reader Interactions

    Comments

    1. Gloria Spencer

      August 12, 2020 at 3:54 pm

      5 stars
      Made these with almond flour and they were out of this world!!!

      Reply
    2. Ambra Torelli

      October 31, 2016 at 9:09 pm

      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!!

      Reply
      • Debbie

        October 31, 2016 at 9:11 pm

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and Welcome to Green Smoothie Gourmet!

    picture of dee dine.I'm Dee and I love converting traditional recipes into healthier recipes that use very few ingredients, and are vegan, gluten-free and dairy-free. Visit me on Instagram !

    Copyright 2021 All Rights Reserved. Green Smoothie Gourmet · Log in
    Design by BDW | Privacy Policy | Disclosure & Copyright