Vegan Chocolate Hazelnut Tartlets | These velvety tartlets are so rich and decadent and made with only 7 simple ingredients. Vegan chocolate and full-fat coconut milk make up the silky ganache filling, set inside a nutty crust of hazelnuts, flour, and butter. Rich, smooth, and just sweet enough.
Chocolate hazelnut tartlettes are incredibly delicious little desserts that you won’t be able to resist. Just imagine a nutty, buttery crust that hugs a creamy filling made of chocolate and coconut milk. It’s like a tiny piece of perfection in your hands.
I used to think that making tarts was way above my skill level because of the intricate shape of the crust. But it’s actually super easy. It all comes down to the tart pan. And I didn’t even use the typical fluted edge tart pan.
Totally not because I couldn’t find it or anything.
Ok, maybe that’s why. But still, you can make a tart in any sort of pan. It’s just a lot easier if the bottom is removable.
What are chocolate hazelnut tartlets made of?
These chocolate hazelnut tartlets are made with simple ingredients.
Coconut milk and dark chocolate. A typical ganache is made with heavy cream and chocolate. To make a vegan ganache I thought about using a vegan cream alternative, but honestly, they are super expensive, at least in my grocery store. So I used a can of coconut milk instead, which is thicker than regular cream, tastier, and richer in nutrients. Win win.
Raw hazelnuts, sugar, butter, and flour. These ingredients make up the tart crust. Just lightly grind the hazelnuts in a food processor, or buy chopped hazelnuts. Then add the flour, sugar and melted butter and mix until combined. Also, save some chopped hazelnuts to decorate the top of the tart.
How to make the vegan ganache
For the vegan ganache, open a can of coconut milk and scoop out the thick coconut cream from the top. This is the part you want to use. Measure out a half cup. (If you want to have extra vegan ganache, use all of the coconut cream you get and measure out an equal amount of dark chocolate.)
Heat the coconut cream in a pan on medium heat, until it starts to bubble slightly. It will become thin when heated, but that’s ok. Once heated through, pour it over the chopped dark chocolate. Let it sit for about 30 seconds, and then whisk until the mixture turns into a thick and creamy chocolate sauce.
Why this tartlet recipe is so easy
These tartlets are made with only 7 simple ingredients, most of which you may already have in your pantry. The base consists of ground raw hazelnuts (not even a cup’s worth), some flour, and some butter.
The filling is just vegan ganache, made with equal parts coconut milk (the thick part only) and dark chocolate.
The tartlets are super quick and easy to make too. Make the crust first and bake for 10 minutes until golden and crunchy. Then while they’re cooling, make the ganache. Then fill the tart shells and top with a sprinkle of chopped hazelnuts. Then just pop them in the fridge for about 2 hours until the ganache is set.
Nutritional value of the main ingredients
Now, let’s get real for a moment and talk about the nutritional value of the key ingredients in chocolate hazelnut tartlets. We’re talking about hazelnuts, coconut milk, and dark chocolate.
Hazelnuts are the superheroes of the nut world. According to Healthline, hazelnuts are packed with vitamins, minerals, and healthy fats. They bring more to the table than just a delightful crunch. They’re a fantastic source of vitamin E and magnesium. Plus, they’re loaded with antioxidants and are super easy to incorporate into your diet.
Who knew dark chocolate could be so nutritious? Talk about a guilt-free indulgence. In moderation of course. Chocolate is made from cacao seeds, which are super rich in antioxidants. It is also high in fiber and contains minerals like iron, magnesium, and copper.
Coconut milk is very rich in healthy fat which is easily metabolized for quick energy. It also contains nutrients like potassium, magnesium, and iron, and antioxidants like vitamin C and selenium. Coconut milk is high in calories though, due to its high fat content.
So before you go into a chocolate hazelnut tartlet frenzy, remember that it is still important to savour these treats in moderation.
Preheat your oven to 375° F.
Add the ground hazelnuts, flour, sugar, salt, and melted vegan butter to a bowl and mix to combine. The mixture should look almost like cookie dough, and stick together when you press it between two fingers.
Split the dough in half and use your thumb to press it into two tartlet shells. Make sure the dough is evenly distributed, and there are no holes that you can see.
Place the two tart shells onto a baking sheet and bake for 10 minutes, or until crunchy and golden brown.
Remove from the oven, and once cool enough to touch, remove the crusts from the tart pans and place them on a cooling rack to cool completely.
While the crusts are cooling, open up a can of coconut milk. Scoop out the thick coconut cream from the top. Measure out half a cup and transfer to a pan. Heat on medium/high heat until just bubbling. The cream will become thin once heated.
Add a half cup of chopped dark chocolate to a heat-safe mixing bowl.
Once the coconut cream is heated through, pour it over the chopped dark chocolate.
Wait for 30 seconds, and then whisk to combine. The liquid should be thick and creamy. Add the vanilla and whisk to combine.
Evenly distribute the liquid ganache between the two tart shells.
Add a pinch of crushed hazelnuts to the centers. Place in the fridge to set for 2 hours.
Enjoy them on their own or with a dollop of vegan whipped cream or vegan chocolate sauce.
Tips for making chocolate hazelnut tartlets
What to serve with chocolate hazelnut tartlets
Fruit: For a more nutritionally balanced snack, serve a handful of your favourite fresh berries along side your tartlets. Strawberries, raspberries or blueberries would be great.
Whipped cream: Top your tartlets with a generous dallop of vegan whipped cream. You could even use the leftover coconut cream to make this by refridgerating it overnight so it’s nice and cold, and whipping it with a bit of powdered sugar.
Ice cream: Serve with a scoop of your favourite dairy free ice cream. Vanilla, caramel or chocolate would pair nicely with the nutty flavour of the tart.
Drizzle: Serve with a good drizzle of vegan salted caramel or chocolate sauce. Or stay on theme and serve with a drizzle of nut butter.
Espresso or Coffee: Pair your tartlets with a cup of freshly brewed espresso or a strong cup of coffee. The bitterness and aromatic flavors of coffee complement the sweetness of the tartlets.
Fresh Mint Leaves: Garnish your tartlets with a few fresh mint leaves. The cool, refreshing taste of mint adds a pleasant burst of flavor and is visually pleasing.
Store the tartlets covered in the fridge for up to 3 days, or wrap individually and freeze for up to 3 months. To enjoy from the freezer, defrost in the fridge overnight and enjoy the next day.
Sure! If you’re short on time or prefer convenience, store-bought pie crust will do the trick. Just check the packaging for any specific instructions regarding baking time and temperature.
They can last for about 3 to 4 days in the refrigerator. Just cover them tightly with plastic wrap or place them in an airtight container to keep them fresh.
Absolutely. Place the tartlets in an air tight container or individually wrap them and store them in the freezer for up to 3 months. Defrost in the fridge overnight and enjoy the next day.
Vegan Chocolate Hazelnut Tartlets
- Food processor
- 2 Mini springform pans or 2 tartlet pans
- ¾ cups raw hazelnuts chopped
- ½ cup coconut milk just the thick part from the top of the can
- ½ cup dark chocolate
- ¼ cup vegan butter melted
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- Preheat the oven 375° F
- Add the ground hazelnuts, flour, salt and melted butter to a bowl or food processor and mix to combine. The texture should resemble cookie dough.
- Divide the dough between two tartlet pans and press into each pan until evenly distributed. Make sure there are no holes that the filling could leak out of.
- Bake the crusts for 10 minutes or until golden brown. Once cool enough to touch, remove the crusts from the pan and let them continue cooling on a cooling rack.
- Put the chopped dark chocolate in to a heat safe mixing bowl.
- Add the thick coconut cream (from the top of a can of coconut milk) to a pot. Heat on medium-high heat until it becomes a liquid and is just bubbling.
- Once heated through, carefully pour the coconut milk over the chocolate. Let sit for 30 seconds, and then whisk to fully combine. Add the vanilla and whisk to combine.
- Divide the ganache into the two tart shells. Sprinkle a pinch of chopped hazelnuts to the top of the ganache. Transfer to the fridge and let set for 2 hours. Enjoy.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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