Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Hazelnut Tart


  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 10-12 1x
  • Diet: Vegan

Description

This dark chocolate ganache tart is completely vegan (and gluten free) and surprisingly easy to make! Nobody will ever know that it's dairy free.


Ingredients

Scale

Crust:

  • 2 cups gluten free graham crackers, crushed in a food processor
  • 1/2 cup vegan butter, melted
  • 1/2 cup hazelnuts
  • 2 tbsp sugar
  • Pinch of salt

Ganache Filling:

  • 12 oz semi-sweet or dark chocolate
  • 1 can (13.5 fl oz) full fat coconut milk
  • Pinch of salt
  • 1 cup chopped hazelnuts (toasted - optional)

Instructions

  1. Preheat oven to 375 F.
  2. Combine all crust ingredients in food processor and process until well combined. Make sure there are no large pieces of hazelnut.
  3. Press crust evenly into a 9-inch circular tart pan or a 14-inch rectangular tart pan. Use the bottom of a measuring cup to evenly press crust into pan.
  4. Poke a few holes in the crust using a fork. Bake for 10 minutes, or until slightly golden brown.
  5. Remove from oven and let cool completely.
  6. To make filling, heat the entire can of coconut milk in a small saucepan over medium heat. Whisk occasionally. Don't let it come to a boil or simmer - just let it heat up.
  7. Use a sharp knife to chop dark chocolate into small, equally-sized shards. If using chocolate chips, skip this step.
  8. Add chocolate chips to a large mixing bowl. Pour heated coconut milk over chocolate and let sit for 2 minutes without disturbing to let chocolate start to melt.
  9. After two minutes, stir with a spatula or wooden spoon until chocolate is fully melted and incorporated.
  10. Pour chocolate ganache into cooled tart crust, smooth with a spatula and top with chopped hazelnuts and flaky sea salt (optional). Return to refrigerator for 2 hours, or until ganache is hardened. Store any leftovers in refrigerator for 5-7 days, or in a sealed container in freezer for up to a month.

Notes

Canned full fat coconut milk is key! The coconut milk that comes in a carton doesn't contain enough fat and won't create the creamy, luscious texture we're looking for.

  • Category: Dessert
  • Method: No bake
  • Cuisine: American

Keywords: vegan chocolate hazelnut tart