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Decadent Chocolate Tart

Prep Time 30 mins
Cook Time 20 mins
Minimum Fridge Time 4 hrs
Course Dessert
Servings 16 slices


  • Food Processor


Hazelnut Crust

  • 1 cup hazelnuts, toasted
  • 2 cups gluten free flour blend I use Namaste
  • 10 tbs vegan butter I use Melt or Earth Balance
  • 4 tbs sugar
  • 2 tbs flax meal

Chocolate Tart Filling

  • 2 cups coconut milk canned
  • 11.5 oz vegan chocolate I used 65% dark chocolate chips
  • 6 tbs coconut oil
  • 1-2 cups fresh fruit for topping I recommend using strawberries or raspberries


Hazelnut Crust

  • Preheat the oven to 350°
  • If you need to toast your hazelnuts, pour them onto a baking tray and toast them at 350 for 10-15 minutes, or until fragrant.
  • Add all ingredients to a food processor and blend until it forms a thick dough.
  • Press the crust into a fluted tart pan with a removable bottom.
  • Bake the crust for 18-20 minutes. Leave the crust in the pan and set aside to cool.

Chocolate Tart Filling

  • Add the 11.5 oz vegan dark chocolate chips to a large, heat proof bowl. If you are using chocolate bars, chop the chocolate into tiny pieces.
  • Heat 2 cups canned coconut milk and 6 tbs coconut oil over medium heat, stirring frequently.
  • Remove from heat once tiny bubbles start to form and pour the coconut mixture over the chocolate.
  • Using a heat proof spatula or whisk, mix the chocolate and coconut milk until the chocolate is fully melted.
  • Pour the chocolate filling into the cooled crust.
  • Set this in the fridge to cool, uncovered, for at least 4 hours or overnight. (If you would like the berries to be semi embedded into the tart, remove the tart from the fridge after about 30-45 minutes and arrange the berries. They will sink in slightly and be firmly in place when the tart cools.)
  • Remove the tart from the fluted pan when the chocolate has completely set.
  • Remove the tart from the fridge at least 10 minutes before serving.
  • Serve with fresh berries, powdered sugar, or coconut whip!
Keyword chocolate, dessert, gluten free, hazelnut, raspberry, sweets, vegan