Vegan Chocolate Tart with Hazelnut Crust

This vegan chocolate tart with a hazelnut crust is rich, silky, and indulgent without being heavy. I love how the nutty base complements the smooth chocolate filling, making it a dessert that feels both decadent and wholesome. It’s simple to prepare yet looks impressive enough for special occasions.

Why You’ll Love This Recipe

I love this tart because it combines a crunchy, flavorful crust with a creamy chocolate filling that melts in the mouth. The hazelnuts give it a toasty depth, while the silken tofu makes the filling luxuriously smooth without any dairy. I also like that it’s easy to adapt I can make it with maple syrup, rice syrup, or even add a splash of Kahlua for a more grown-up version.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 cup hazelnuts
1 1/4 cups quick oats
1/4 teaspoon salt
1/3 cup coconut oil- melted (or butter)
2 Tablespoons maple syrup, rice syrup or honey
3.5 ounces chocolate (65% cocoa or less)
1/4 c water
1/2 block silken tofu (6 ounces- firm or extra firm)
1 tablespoon maple syrup
1-2 teaspoons kahlua (optional)
1 teaspoon vanilla

Directions

1. I start by preheating the oven to 350°F (175°C).
2. I toast the hazelnuts lightly, then blend them with oats and salt in a food processor until fine.
3. I add melted coconut oil and maple syrup, pulsing until the mixture sticks together.
4. I press the mixture firmly into a tart pan, making sure it covers the bottom and sides evenly.
5. I bake the crust for 12–15 minutes until golden, then let it cool.
6. For the filling, I melt the chocolate with water over low heat until smooth.
7. I blend the melted chocolate with silken tofu, maple syrup, vanilla, and Kahlua if using, until creamy.
8. I pour the filling into the cooled crust and refrigerate until set, about 2–3 hours.
9. I slice and serve chilled.

Servings and Timing

This tart serves 8 people. It takes about 20 minutes to prep, 15 minutes to bake, and at least 2 hours to chill, so I like to make it ahead of time.

Variations

Sometimes I swap hazelnuts for almonds or pecans for a different flavor. I also like to use orange zest or a splash of espresso in the filling to add depth. If I want a sweeter tart, I use milk chocolate instead of dark. For a fully gluten-free version, I use certified gluten-free oats.

Storage/Reheating

I store the tart in the refrigerator, covered, for up to 4 days. It tastes best chilled and firm. I don’t recommend freezing the tart since the texture of the filling can change once thawed.

FAQs

Can I make this tart gluten-free?

Yes, I use gluten-free oats to make the crust completely gluten-free.

Do I need to peel the hazelnuts?

I usually peel them after toasting for a smoother crust, but leaving the skins on works too.

Can I use dark chocolate with higher cocoa content?

Yes, but I prefer 65% or lower for a creamier, less bitter filling.

What can I use instead of silken tofu?

I sometimes use coconut cream, but the texture is slightly richer and heavier.

How long does the tart take to set?

It usually needs at least 2–3 hours in the fridge to firm up.

Can I make this without baking the crust?

Yes, I press the crust in and chill it, though baking gives it a better flavor and crunch.

Can I skip the Kahlua?

Yes, I leave it out if I want a non-alcoholic version, and it’s still delicious.

What toppings work well with this tart?

I like adding fresh berries, chopped hazelnuts, or a dusting of cocoa powder.

Can I make it ahead of time?

Yes, I often make it the day before it holds up beautifully in the fridge.

How do I slice it cleanly?

I use a sharp knife dipped in hot water and wiped dry between cuts.

Conclusion

This vegan chocolate tart with hazelnut crust is one of my favorite desserts to make when I want something indulgent yet simple. The nutty base and silky filling create a perfect balance of textures and flavors. I love serving it at gatherings, where it always impresses without being overly complicated to prepare.

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