Vegan Chocolate Tart Recipe (No-Bake)

Step 1

Start by placing all hazelnuts for the recipe onto a lined oven tray and roasting the nuts for 8-10 minutes at 180C, or until they darken lightly in colour. Stir regularly and keep a close eye on them to avoid burning the nuts. After roasting, let the nuts cooldown entirely and transfer them to a clean kitchen towel. Rub the hazelnuts between two layers of towel in order to remove the skins.

Step 2

Blend 80g of the cool, peeled hazelnuts into hazelnut flour. You can use either a high-speed blender or food processor but make sure to blend the nuts by pulsing for short amounts of time to prevent the nuts releasing their natural oils and becoming too sticky. Chop and crush the remaining hazelnuts for the tart base, caramel filling and decoration and set aside.

Step 3

To create the chocolatey tart base, combine the hazelnut flour, 70g crushed hazelnuts, cocoa powder and salt in a mixing bowl, then fold in the nut butter and maple syrup until you get a sticky dough.

Step 4

Transfer to an 8-inch tart tin and spread the mixture evenly along the sides and bottom of the tin. Place parchment paper on top and gently run a flat-bottomed glass over the tart base to even out the nutty layer. Remove the paper and transfer to the fridge for 15 minutes.

Step 5

Sprinkle 125g chopped hazelnuts over the bottom of the tart, then stir a pinch of salt into the vegan caramel sauce and drizzle it over the nuts to evenly cover them. Place the tart back into the fridge to set for 15 minutes.

Step 6

In the meantime, prepare the chocolate layer by heating the vegan cream in the microwave or on the stove. Roughly break the chocolate into small pieces and place it into a heat proof mixing bowl. Pour the warm cream over the chocolate and allow 10 minutes for the chocolate to melt.

Step 7

Use a whisk to thoroughly blend the melted chocolate and cream mixture until smooth. If the chocolate hasn’t melted yet, give it a few more minutes, or briefly place the bowl into the microwave for 20 seconds.

Step 8

Pour the chocolate ganache over the caramel layer, add any crushed hazelnuts on top for decoration and place the tart into the fridge to set for at least 1 hour.

Step 9

To serve, slice the tart with a clean knife - for ease, run the knife under hot water first and wipe it clean between cuts.

Step 10

Enjoy the vegan hazelnut caramel tart alongside a hot espresso or your favourite drink and store the tart in the fridge for up to 5 days.