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Vegan Chocolate Tart with Hazelnut Crust

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A rich and silky vegan chocolate tart with a nutty hazelnut crust, made creamy with silken tofu for a decadent yet wholesome dessert.

Ingredients

1 cup hazelnuts

1 1/4 cups quick oats

1/4 teaspoon salt

1/3 cup coconut oil, melted (or vegan butter)

2 tablespoons maple syrup, rice syrup, or honey

3.5 ounces chocolate (65% cocoa or less)

1/4 cup water

1/2 block silken tofu (6 ounces, firm or extra firm)

1 tablespoon maple syrup

1–2 teaspoons Kahlua (optional)

1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Toast the hazelnuts lightly, then blend with oats and salt in a food processor until fine.
  3. Add melted coconut oil and maple syrup, pulsing until the mixture sticks together.
  4. Press the mixture firmly into a tart pan, covering bottom and sides evenly.
  5. Bake the crust for 12–15 minutes until golden, then let cool.
  6. Melt chocolate with water over low heat until smooth.
  7. Blend melted chocolate with silken tofu, maple syrup, vanilla, and Kahlua (if using) until creamy.
  8. Pour filling into the cooled crust and refrigerate until set, about 2–3 hours.
  9. Slice and serve chilled.

Notes

Swap hazelnuts for almonds or pecans for variety.

Add orange zest or espresso for extra depth.

Use milk chocolate instead of dark for a sweeter tart.

For gluten-free, use certified gluten-free oats.

Best served chilled; not recommended for freezing.

Nutrition

Find it online: https://justsosavory.com/vegan-chocolate-tart-with-hazelnut-crust/