Continuing the chocolate theme for National Chocolate Week…
Today, I’m bringing you a real show-stopper of a tart. It looks spectacular, tastes spectacular, but is so simple to prepare! The best kind of dessert, right?
This No-Bake Chocolate Hazelnut Tart was created in collaboration with Meridian nut butters, just for Chocolate Week.
As with all the best chocolate desserts (or, at least, in my eyes!), it is rich, decadent and incredibly luxurious, thanks to that silky smooth vegan chocolate ganache. It is also no-bake (raw) and vegan-friendly, depending on the chocolate or nut butters used!
Unlike many other vegan ganaches, which contain coconut milk or coconut cream, I created this one using soya cream. I find soya cream is a little more neutral in flavour, plus it’s lower in fat and calories. Also, I know many of my readers can’t tolerate coconut at all!
Anyway, as many of you will know, chocolate hazelnut is one of my favourite flavours on the planet – combine the two and it tastes just like Nutella, right? So this is my very own tribute to my favourite childhood treat, just in a more grown-up, healthier form!
The hazelnut flavours come in the form of ground hazelnuts in the base, while Meridian’s chocolate hazelnut butter is found in the base and in the filling. To really up the ante, you can even add a splash of hazelnut liquor! Because, why not…?
You can decorate your tart however you like – or leave it bare! – but I always find using fresh berries makes tarts look super pretty, don’t you think? Plus, the tartness of berries – especially redcurrants and raspberries -always works well against rich, chocolatey desserts!
If you do have a dinner party coming up, then this is the one for you! Or perhaps you just want to treat yourself. No one’s judging…
No-Bake Chocolate Hazelnut Tart
- Makes one large tart (I used a 23cm tin)
- For the base –
- 2 cups ground hazelnuts (or sub for ground almonds)
- 1 cup oat flour
- 1/2 cup cacao
- 3 tbsp coconut sugar
- Large pinch salt
- 1/2 cup cacao butter or coconut oil
- 4 tbsp hazelnut butter (I used Meridian Chocolate Hazelnut)
- 3-4 tbsp maple syrup (to taste)
- 2-3 tbsp hazelnut or almond milk
- 2 tsp vanilla paste
- For the filling –
- 500ml soya cream (can also use full-fat tinned coconut milk)
- 570g good quality dark chocolate, finely chopped
- 4 tbsp hazelnut butter
- Splash hazelnut liquor (optional)
- Large pinch salt
- Maple syrup, to taste (optional)
- To decorate – fresh fruits, mint, chopped hazelnuts, chocolate chunks
Start by making your base. Gently melt together the cacao butter and hazelnut butter, stirring smooth. Stir through the maple syrup and vanilla and set aside. Mix together the dry base ingredients (the hazelnuts, oat flour, cacao, coconut sugar and salt), then fold in the wet mixture until well combined and sticky. If the mixture is a little dry, add in the hazelnut milk to loosen slightly, one tablespoon at a time. If the mixture is too sticky to handle, then add a touch more oat flour or ground hazelnuts.
Press the mixture into a loose-bottomed tart tin (tip: sprinkling the tart tin with a touch of desiccated coconut or coconut flour first can help to prevent it from sticking to the base, but this is optional), ensuring you press up the sides too. I also created a ‘lip’ for my tart base as it looks more elegant. Smooth your base with the back of a spoon, then place in the fridge to firm up.
In the meantime, gently heat your soya cream in a saucepan until warm but not boiling. Remove from the heat, then add in the chopped chocolate. Allow to stand for two minutes or so, then stir smooth. Stir in the hazelnut butter as well as the liquor, if using, and salt. Add a splash of maple syrup to sweeten, if needed, then pour your filling over the base.
Place back in the fridge to set, ideally overnight, before topping with fresh berries and chopped hazelnuts to serve.