Hazelnut Chocolate Tart

This nutty vegan hazelnut chocolate tart is sticky, crunchy and incredibly decadent! 

Vegan hazelnut chocolate tart

Recipe by Seed and Bean. 

Ingredients

• 8 dairy free cookies
• 1/2 cup (170g / 3oz) dairy free butter (melted)
• Shortcrust pastry (we use Jus Rol)

Topping:

• 1/2 (113g / 4oz) cup dairy free butter
• 1 cup (220g / 7.75oz) brown sugar
• 1/2 (170g / 6oz) cup maple syrup
• Seed & Bean Sicilian Hazelnut Dark Chocolate
• 1 cup (236ml) coconut cream
• 3 (375g / 13oz) cups broken hazelnuts

To Serve:

• Oat Cream
• Berries

Method

1. Put the cookies in a food processor & blend them up into crumbs
2. Pour the crumbs into a small bowl, add the dairy free butter & mix it together
3. Pour the mixture into a tart tin, lined with shortcrust pastry (lined with baking paper) & spread it out so it’s neat
4. Bake the base at 200℃ (392℉) for 10 minutes
5. Put the dairy free butter in a pan & melt it down
6. Add the brown sugar & stir it in so it dissolves
7. Add the maple syrup & stir it in
8. Break in the Seed & Bean chocolate & melt it into the mixture
9. Stir in the coconut cream until it’s melted down
10. Add the hazelnuts & stir them round in the mixture so all the nuts are covered
11. Pour the mixture into a the shortcrust pastry base
12. Bake the tart for a further 10 minutes at the same temperature as before
13. Take the tart out of the oven, let it cool to room temperature
14. Put the tart in the fridge & chill until it’s hardened
15. Serve with oat cream & berries