Chocolate Hazelnut Tart {paleo, vegan, raw}

Fat
36g
Protein
4g
Carbs
17g

 

 

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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.

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

No-bake desserts are my favorite. Very little prep time and ready to eat quickly are also bonuses. This dessert is the trifecta with all 3 of those elements. And it's delicious to boot. What more could you ask for?!
Course Dessert
Prep Time 1 hour 5 minutes
Resting time 1 hour
Total Time 2 hours 5 minutes
Servings 4 mini tarts
Calories 406kcal
Author Kendra Benson

Ingredients

Supplies

  • 4 Foil or Foil-Lined Muffin Cups

Crust

Filling

Instructions

Prepare Tart Molds (if you do not already have mini tart pans):

  • 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.

Crust

  • In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
  • 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.
  • Set the prepared crusts in a small baking pan with a flat bottom and set aside while you prepare the filling.

Filling

  • 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.
  • Remove from heat and whisk in the cocoa powder until smooth and glossy.
  • 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 at least 1 hour or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced.
  • Garnish with strawberries, sifted cocoa powder, or crushed hazelnuts (if desired) and serve chilled.

Nutrition

Serving: 1mini tart | Calories: 406kcal | Carbohydrates: 22g | Protein: 4g | Fat: 36g | Saturated Fat: 21g | Sodium: 77mg | Potassium: 193mg | Fiber: 5g | Sugar: 12g | Vitamin C: 0.9mg | Calcium: 62mg | Iron: 2.6mg

 

 

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Last Updated 06/29/2019

36 Responses to “Chocolate Hazelnut Tart {paleo, vegan, raw}”

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

    Reply
    • 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 🙂

    • 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: http://sparklysharpandfabulous.blogspot.com/2014/04/recipe-review-chocolate-hazelnut-tart.html Thanks for sharing this recipe! I know I’ll be using it again and again!

  2. I am not a hazelnut fan. Would almond flour work?

    Reply
    • Yes, you could certainly replace the hazelnut with another nut flour.

  3. I can’t have this on the Whole30 program can I?

    Reply
    • Nope, you’ll have to wait.

  4. these are so good, awesome. I used the foil cup cake liners. so easy, so gooooooood.

    Reply
  5. Yummo! These look so tasty. Loving the clever mini tart pan idea

    Reply
  6. Can this be made in a full sized tart pan? Has anyone tried it? Looks delightful!!

    Reply
    • 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 🙂

  7. After turning my life around and going Paleo, I thought to myself chocolate would become something of the past due to all of the hidden sugars and dairy in today’s chocolate brands. This recipe was simple and incredibly delicious, I small changed that I did was the maple for Honey. Thank you for sharing this amazing dessert, I speak for all of the chocolate lovers, thank you for giving us our fix!

    Reply
  8. So happy that I have found your site. I made these today and my husband and I both agree they are the best treat that I have made since being Paleo. Thank you for all of your recipes. I am looking forward to trying them all!

    Reply
  9. I am allergic to tree nuts, so I am going to use a coconut crust, but otherwise this looks delish!

    Reply
  10. Would this work if I subbed in almond flour for the hazelnut?

    Reply
  11. Lately, I have been having major disappointments making raw/vegan/paleo ‘sweet’ treats. Oh my gosh, not so with this recipe. It is perfect. So satisfying in texture and taste – a perfectly balanced sweetness. I’m so happy I pinned this recipe and tried it. Can’t wait to explore the rest of your recipes! Thanks!

    Reply
  12. I would just like to Sarina that I did not have hazelnut flour on hand so I subbed almond flour and it worked perfectly.

    Reply
  13. These are amazing!!! I have to keep myself out of the kitchen so I don’t eat them all without sharing! I doubled the recipe so got 8 tarts and I used almond flour instead of the hazelnut and it turned out perfectly! Love this recipe!!

    Reply
  14. Thinking of making this. Would it work as a big tart if I doubled the mix or would the base be too crumbly or filling to runny? Cheers

    Reply
  15. What are nutrition facts. How many carbs does it have?

    Reply
  16. Would this work if the syrup were left out and stevia were used instead?

    Reply
  17. I worked the calories out to be 416 per serve. 30.8g fat, 3.5 grams protein, 16.8 carbs (9.4g sugar)

    Reply
  18. Where is the actual recipe? ? I don’t see it…only ingredient list.

    Reply
  19. The recipe is listed right next to (or under, if you’re on mobile) the “Ingredients” list, in the section labeled “Directions”.

    Reply
  20. 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!

    Reply
  21. So yummy! made the top 10 Paleo Chocolate Recipes! http://joyfulbite.com/top-ten-paleo-chocolate-recipes-you-have-to-try/

    Reply
  22. Hi there

    I was wondering how these lovely paleo desserts add up in calories?

    Could you please give me an example say for the chocolate brownie bite.

    Thanks.

    Reply
  23. i made this using sf maple syrup and it came out fine

    Reply
  24. I made this for a potluck Christmas dinner with friends because one of the girls coming was vegan. Turns out everyone ate it! It was great! I used almond meal instead of hazelnut. Also, I made one large tart in about a 10inch dish. I quadrupled the recipe. Cheers!

    Reply
  25. Is Unsweetened cocoa ok to use? I’ve never heard of black onyx. Where would I get it?

    Reply
  26. What’s the Option 1 mean? I don’t see an option 2

    Reply
  27. These look soooooo amazing and I love your hack to make cute little tart ‘pans’ from foil cupcake liners.

    Reply
  28. 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!

    Reply

  29. I made it with almond meal…….obscenely delicious!!!!!!!

    Reply
  30. The texture of that chocolate mousse looks absolutely incredible!

    Reply

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