Chocolate Hazelnut Tarts (no bake, vegan)
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.
Servings: 6
Calories: 454kcal
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
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.
Notes
Use store bought hazelnut flour or make it at home:
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.
Nutrition
Calories: 454kcal | Carbohydrates: 28g | Protein: 6g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 239mg | Fiber: 7g | Sugar: 16g | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg
