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

Simple Dark Fudge Hazelnut Tart (no-bake, vegan, dairy-free, gluten-free)
Aren’t no bake chocolate tarts an amazing invention?
They are healthy, easy and fast to prep, and little clean up!
This tart is one of my most popular recipes because there are few ingredients, and 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!
I also love sharing recipes that require common tools. The fluted mini tart pans are nice but not everyone has them. So, you can still make these tarts by using foil cupcake papers, pressed wider with the bottom of a glass. Fill the foil tart papers with the crust, and line them up on a cookie sheet. This recipe fills 4-6 of these homemade foil cupcake tart papers, or 4 (4-inch) fluted tart pans. Enjoy!

5 from 2 votes

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

makes 4 tarts

Author Dee Dine

Ingredients

Hazelnut Crust

• 4 tsp cacao powder
• 1 1/2 cup hazelnut flour
• 1/3 cup tbsp coconut oil
• 2 tbsp maple syrup
• pinch of salt

Dark Fudge Filling

• 1/3 cup coconut cream (chilled overnight, use only the solid portion from the can)
• 2/3 cup cacao
• 1/3 cup maple syrup
• 1/3 cup coconut oil
• 1 tsp vanilla paste
• pinch of salt

Useful Equipment

• Mini tarts pans

Instructions

Prep

1. Refrigerate coconut milk (cream) can overnight.

   The next day, either grease 4 tart pans with coconut oil, or create 6 cupcake papers as I describe in the post.
   

Make the tarts

1. Process crust ingredients until they become a moist crumble. Add a bit of water if too dry, they need to hold together.

   Press mixture into the tart pans or cupcake papers, pushing the sides up a bit to make a well.

2. Blend the fudge filling ingredients. You want a thick pourable consistency so add a touch more coconut cream if need be.
   
3. Pour the fudge mixture into the crusts, and refrigerate. Don't freeze or the top will lose that shiny luster.