Chocolate Hazelnut Tart {paleo, vegan, raw}

Life has been busy and I’ve taken a little hiatus from recipe making. We’ve been eating out a little too often and when I do cook dinner, I’ve been making some of our go-to favorites, like the Caveboy Casserole, Paleo Minestrone Soup, and Slow Roasted Pork Shoulder. They’re all super easy, everyone likes them, and we always have enough for leftovers so it’s less cooking for me.

But I’m trying to break away from the lull of easy dinners and make some new recipes for you guys. I have a really delicious chicken recipe that I’m perfecting, but until then, let’s talk dessert.

Mini Chocolate Hazelnut Tart {paleo, vegan, raw} | Our Paleo Life

As I have mentioned here in the recent past, I’ve started this love affair with chocolate. It’s not so good, so I’m trying to back off a bit, but oh my gosh, these little tarts are amazing! They are rich, dense, and oh so chocolatey. I sound like a cartoon bird describing a breakfast cereal. Since these tarts are mini, and not a full-size tart, I don’t feel so terrible about eating a whole tart on my own.

Mini Chocolate Hazelnut Tart {paleo, vegan, raw} | Our Paleo Life

While you could easily just use mini tart pans, not everyone has those, so I came up with an alternate to the tart pan. The important part is that you must use foil or foil-lined muffin cups. Just take one, then use the top (with no lid) of an 8oz canning jar and press down in the center of the muffin cup until you hit the counter. This will widen the opening of the muffin cup, leaving you with a cute little homemade tart liner.

Turn a Muffin Liner Into a Tart Liner | Our Paleo Life

A couple notes about this recipe and some possible modifications and customizations:

  • You could certainly user Natural Cocoa Powder for the entire recipe, but I love using a combination of Natural and Dutch-Process (or Black Onyx) Cocoa Powder. It adds a whole new level of richness when you use some darker cocoa. If you use just Natural Cocoa Powder, your tarts will not be as dark as the ones in these photos.
  • This recipe calls for vanilla extract in the filling, but I would highly suggest you play around with this and switch out orange, coconut, or mint extract as well. There are plenty of flavors that work perfectly with chocolate, so play around with what you love and find what works for you.
  • You could leave the crust cocoa-less, just make sure to add 2 tsp more flour if you choose to leave out the cocoa.


So go make these ASAP. They come together super fast and if you don’t heat the filling mixture too hot, then you can get away with only chilling them for about an hour and get to eating them faster. More eat time, less wait time. That’s a good thing.

Mini Chocolate Hazelnut Tart {paleo, vegan, raw} | Our Paleo Life

PS: You know that everything made in a mini version is way cuter. It’s hard to tell from the picture above since there is nothing to offer perspective, but that little slice of heaven is only about 1″ from end to end. The absolute most adorable little tart slice you’ll ever eat.

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Recipe: Chocolate Hazelnut Tart {paleo, vegan, raw}

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22 Comments on “Chocolate Hazelnut Tart {paleo, vegan, raw}

  1. The Sparkle Queen

    Do you think the silicone nonstick liners would work in a pinch? I may just make these tonight!

    1. Kendra

      I’m sure they would, it would just be a different size. I have some and considered it, but wanted the wider, shallower tart in the end. Let me know how it turns out 🙂

      1. The Sparkle Queen

        Tried it! Well, I split it up. I made half of them in the silicone liners, and half in the foil tins! Both turned out well, no issues. Though I did like the sturdiness of the silicone when making the crust. But absolutely delicious! I shared pics of how mine turned out (though not as good as yours ) if you want to see how the silicone ones held up: Thanks for sharing this recipe! I know I’ll be using it again and again!

  2. Chocolate Hazelnut Tart {paleo, vegan, raw} - O...

    1. Kendra Benson

      I keep meaning to try it in a full-sized tart pan, but haven’t gotten around to it yet. I see no reason it wouldn’t work, you would just need to increase the ingredients, I think. Also, it’s very rich, so be sure to cut small slices 🙂

  3. Chocolate Hazelnut Tart {paleo, vegan, raw} - O...

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  5. Jacki

    Holy Toledo! Made these this afternoon and just polished off one. Incredible rich taste. So smooth and yummy! I used almond flour and they came out perfectly.
    Thanks for sharing!

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  9. Cody

    Tonight was my second time making these. There are almost infinite variations. I was out of nut flour today, so I substituted 1/2 cup ground pecans and 1/4 cup coconut flour. For the filling, I omitted the maple syrup and substituted half a ripe banana and a couple of teaspoons of of almond milk and increased the coconut oil by a tablespoon. It was delicious!


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