• Prep Time: 6 Hours
  • Cooking Time: 5 Minutes
  • Serves: 4 Serving

Chocolate Hazelnut Tart {paleo, vegan, raw}

  • Recipe Submitted by on

Category: Gifts, Kids, Chocolate

 Ingredients List

  • Supplies
  • 4 Foil or Foil-Lined Muffin Cups
  • Crust
  • ¾ cups Fine Hazelnut Flour (I prefer Bob's Red Mill)
  • 2 tsp Natural Cocoa Powder
  • 3 Tbsp Coconut Oil, melted
  • 1 Tbsp Pure Maple Syrup
  • â…› tsp Sea Salt
  • Filling
  • 3 Tbsp Coconut Oil
  • 3 Tbsp Full-Fat Coconut Milk
  • 3 Tbsp Maple Syrup
  • 6 Tbsp Cocoa Powder (I use half Natural, half Black Onyx)
  • ½ tsp Pure Vanilla Extract


1. Prepare Tart Molds (if you do not already have mini tart pans):
2. Use foil or foil-lined muffin cups (paper cups are too flimsy), place a regular-mouth mason jar top-down in the center of the muffin liner and press down until the liner is widened.
3. In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
4. Divide mixture into quarters and press evenly into the bottom and sides of the prepared tart pans/molds. If using the muffin-liner method, be careful not to crush the accordion edges.
5. Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.
6. Heat coconut oil, coconut milk, and maple syrup in a small saucepan over medium-low heat until just melted and smooth. Do not let it come to a simmer or boil.
7. Remove from heat and whisk in the cocoa powder until smooth and glossy.
8. Whisk in the vanilla just until combined.

Option 1:
Pour the filling mixture evenly between the 4 prepared tart crusts.
Place tarts in the refrigerator to chill for 6 hours or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced. I can get away with 1 hour chill time sometimes.

Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.

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