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    Home / Recipes / No Bake Desserts

    Fudge Hazelnut Tarts

    Oct 29, 2018 · Updated: Apr 30, 2023 by Dee Dine · Affliate links disclosure.

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    Fudge hazelnut tarts, a healthy recipe with a deeply chocolate flavor, refined-sugar free and healthier than most tart recipes, and easily made in cupcake liners. Dairy-free and vegan.

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

    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 Cardamom 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)
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    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!!

    📖 Recipe

    Simple Dark Fudge Hazelnut Tart {Easy, No Bake}

    Fudge Hazelnut Tarts

    Created by Dee Dine
    Fudge hazelnut tarts, a healthy recipe with a deeply chocolate flavor, refined-sugar free and healthier than most tart recipes, and easily made in cupcake liners. Dairy-free and vegan.
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 261 kcal

    Ingredients
      

    Hazelnut Crust

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

    Fudge Filling

    • ⅓ cup coconut milk (full fat at room temperature, shake can before measuring)
    • ⅔ cup cocoa powder
    • ⅓ cup maple syrup
    • 1 tablespoon cold brewed coffee optional, to enhance chocolate flavor
    • 1 teaspoon 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
    Prevent your screen from going dark

    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 cocoa 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
    Tried this recipe?Let us know how it was!

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    Detox Drinks to Feel Great in 2023

    1. Apple Cider Vinegar Drink
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    Buy My Two Cookbooks

    My 4-Ingredient Healthy Dessert Cookbook My 4-Ingredient Smoothie & Juice CookBook

    About Dee

    Hey! I'm Dee Dine, and on my blog, I share healthy recipes with wholesome ingredients. I'm also a chocolate and ginger enthusiast, animal lover, an avid blender juicer, and am probably making no bake brownies in my Washington DC kitchen right now. Read about me → »

    Reader Interactions

    Comments

    1. 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

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    dee dine

    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be delicious, especially when chocolate and desserts are involved. Here you'll find wholesome recipes that everyone will love. About Dee →

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