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+ servings

Chocolate Hazelnut Tart

Gluten-Free, Dairy-Free, Vegan
Print Recipe



  • 1 cup dates pitted
  • 1/2 cup hazelnuts
  • 1/2 cup rolled oats
  • 1 tablespoon of coconut butter
  • 2 tablespoons water
  • A pinch of sea salt


  • 1 1/2 cup dark chocolate chips
  • 1 cup coconut cream top layer from a can of coconut milk left in the fridge overnight
  • 1 teaspoon vanilla extract
  • A pinch of sea salt


  • Vanilla Frosting
  • Edible Flours
  • Chopped Hazelnuts
  • Fresh Berries


  • To make the crust, add all ingredient to a food processor and pulse together until sticky batter forms.
  • To make the filling, melt chocolate chips in a double boiler, then add coconut cream, vanilla extract and sea salt. Keep over heat and stir until everything is fully mixed.
  • Press crust batter into tart pan until compact and level. Pour filling over the top of the crust and place in the fridge for 4+ hours. Decorate the way you like! I love to add dots of frosting or frosting flours, as well as edible flours, chopped nuts and berries.
Servings: 12