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This Vegan Chocolate Tart with hazelnut crust is truly wonderful and be here to stay healty dessert for kids. Deceptively decadent, it’s silky smooth luscious interior is held by the most delicious crispy crust! Perfect for your after dinner table and bonus – gluten free .

This decadent Vegan Chocolate Tart with hazelnut crust is vegan and gluten-free. It’s also delicious-and even if you are not vegan or gluten-free, it is still worth making. The hazelnut nut crust stays crispy even after a couple of days in the fridge, while the silky filling is creamy and chocolatey. Together it is delicious.

This recipe starts with this amazing crust and the crust comes together easily with hazelnuts, oats and coconut oil. All of these just pulse in a food processor until it forms a dough and press it into a tart pan. So easy. Bring the dough up the sides, pressing and smoothing with your fingers- yes, this is actually very funny.

Then bake in the oven until golden and crispy, about 15 minutes. While it is baking whip up the filling. Start with a good-quality sweet chocolate. Silken tofu gives this a creamy texture without the fat or calories of cream or eggs.

Pour it into the cooled tart shell and let it set in the fridge. Once it’s set it will be the perfect texture. Silky, smooth and deceptively decadent. Top with hazelnuts and shaved dark chocolate.

Ingredients

Hazelnut Crust

1 cup hazelnuts
1 1/4 cups quick oats
1/4 teaspoon salt
⅓ cup coconut oil– melted ( or diffirent vegatable oil)
2 Tablespoons maple syrup or rice syrup

Filling

• 3.5 ounces chocolate ( 65% cocoa or less)
• ¼ cup water
• ½ block silken tofu ( 6 ounces– firm or extra firm)
• 1 tablespoon maple syrup
• 1–2 teaspoons kahlua ( optional)
• 1 teaspoon vanilla

Garnish

• shaved chocolate, toasted hazelnuts

Instructions

• Pre heat oven to 325 F.  In a food processor, place hazelnuts, oats and salt and pulse until it’s course and sand-like in consistency. It doesn’t have to be super fine. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round (with removable bottom) taking your time to press into every nook and cranny. It should be 1/3 inch thick with uniform thickness and clean edges.  Pierce the bottom with a fork 10-12 times, and place in the middle of the oven 17-20 minutes, checking halfway through.  If edges seem like they are getting too dark, lightly cover foil ( just set the foil on top). You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
• While the tart shell is baking, make the filling. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
• Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. And the melted chocolate and process until smooth and creamy. Set aside.
• Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
• Top with hazelnuts and using a vegetable peeler shave dark chocolate over top. Refrigerate 3 hours or overnight. Crust will surprisingly remain crisp.

Notes

• Instead of hazelnuts, you can try another nut you like.
• You can choose lower cocoa ratio chocolates for children.
• Should be stored in the refrigerator.

You can look like this with Vegan Chocolate Truffles and blala Vegan Brownies.