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vegan chocolate hazelnut tarts

vegan chocolate hazelnut tarts_hot for food

Just wait until you see how easy it is to make these adorable mini tarts! Small food is so much fun to eat, ’cause if you lose track of how many you have, the calories don’t count… or at least that’s what I’m telling myself. Shh! Let me live in peace. You definitely won’t be able to have just one of these luscious vegan chocolate hazelnut tarts. And if you do, well, I admire your willpower. Bravo to you! 

The filling of this tart is super dreamy, and it’s packed with chocolatey hazelnut flavor. What really ties ’em all together is those fresh dollops of coconut whip! If you haven’t tried my recipe for coconut whip, your socks are about to get knocked right off. It’s super easy, super delicious, and you’ll probably put it on all your desserts from now on. Plus those fresh strawberry and hazelnuts and extra crunch, and make these tarts even more Instagram-worthy. Well, what are you waiting for?! Grab your apron, whip up these vegan chocolate hazelnut tarts, and thank me later.

vegan chocolate hazelnut tarts_hot for food

 

vegan chocolate hazelnut tarts_hot for food

vegan chocolate hazelnut tarts_hot for food
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Print Recipe

vegan chocolate hazelnut tarts

Get ready to fall in love with this cute mini tart! The luscious chocolate hazelnut filling goes together perfectly with coconut whip and strawberries.

Course Dessert
Keyword chocolate, hazelnut, tarts
Prep Time 17 minutes
Cook Time 15 minutes
Total Time 32 minutes
Servings 6 mini tarts
Author Lauren Toyota

Ingredients

  • 1 1/2 C hazelnuts
  • 1 1/2 C full-fat coconut milk
  • 1/2 C raw cane sugar
  • 3 tbsp raw cacao powder (or substitute cocoa powder)
  • 2 tbsp tapioca starch
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 package mini graham cracker crusts
  • chopped strawberries
  • coconut whip

Instructions

  1. Pre-bake the mini graham crusts as per instructions, and at the same time, roast the hazelnuts for 12 to 15 minutes on a baking sheet on the other oven rack. Watch them closely so they don't burn! When you remove the hazelnuts from the oven, place them in a clean tea towel and cover them for 5 minutes. This will help the skin steam off. Closing off the towel with your hands, rub them around until most of the skins have been removed. Pick out 1 cup of clean hazelnuts and add to a blender. Chop up the remaining nuts and set them aside for the topping.

  2. To a blender add coconut milk, sugar, raw cacao, tapioca starch, vanilla extract, and sea salt. Blend until very smooth. Transfer this to a large sauce pan and heat for 3 to 4 minutes over medium low heat and whisk constantly until thickened. Allow the crusts to cool completely before pouring the chocolate hazelnut mousse into the crusts.

  3. Once you've filled the crusts, refrigerate the tarts until ready to serve. You could place them in a reusable container as long as you don't stack them on top of each other even once the filling is more solidified. If you leave them at room temperature for too long they will get too runny, so keep them in the fridge until you're serving. Just before serving, add coconut whip, strawberries, and chopped hazelnuts to the top. You can also sift a little bit of extra cacao powder on top!

11 comments

  • Emma Wills-Fuest 4 years ago

    Hi! Ive noticed the grahams crackers appear in a few of your recipes… as an English person, I’m not sure what these are or what to substitute them with…any ideas?

    • Moa 4 years ago

      Hi Emma! I’m a swede – we don’t have graham crackers here either. I usually use digestive biscuits in sweet recipes that call for graham crackers 🙂

    • Taylor P 3 years ago

      Graham crackers and digestives are the same things! Just different names in different countries! Hope this helps 🙂

    • Sam 3 years ago

      Digestives are your best bet but they are not the same as graham crackers. I lived in England for 6 years (I’m Canadian) and would use graham crackers to make nanaimo bars for Thanksgiving. The taste is not the same but it’s kind of the best you can do unless you can find graham crackers at a specialty food store.

    • Lauren Toyota 4 years ago

      thank YOU!

  • Aymara 4 years ago

    I would really like to make this but I’m German and we don’t have graham crusts here. Does anyone know what I can substitute it with and where to buy it?

    • I 3 years ago

      ‘Graham Cracker’ sind nichts anderes als Vollkornkekse, also kannst du praktisch jeden handelsüblichen deutschen Keks verwenden. 🙂

  • kaytlin 3 years ago

    Hi! Are we supposed to use only the thick top part of the can or the whole can of coconut milk? -Thanks!

    • Lauren Toyota 3 years ago

      the whole can

  • Diana 3 years ago

    How thick is supposed to get in the sauce pan?

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