Chocolate Hazelnut Cake Tart
A rich and silky chocolate hazelnut cake tart with a nutty walnut-date crust, creamy dark chocolate filling, and vibrant raspberry coulis — an elegant no-bake vegan dessert.
Equipment
- Oven (for toasting nuts)
- Food processor (for crust and hazelnuts)
- mixing bowls
- Spatula or palette knife (for swirling and spreading)
- Small saucepan (for raspberry coulis)
- Fine mesh sieve (for straining coulis)
- Piping bag (optional, for chocolate decoration)
- Whisk or electric mixer (to blend filling)
- Measuring spoons & cups / kitchen scale
- Mini jugs or shot glasses (for serving coulis)
- Serving plates (6 white plates recommended)
- Bain-marie or double boiler (to melt chocolate gently)
- For a full-size tart: 23 cm (9-inch) fluted tart tin with a loose bottom
- For individual servings: six 10 cm (4-inch) non-stick fluted tart tins with removable bottoms
Ingredients
- Nutty crust
- 250 g walnuts toasted
- 12 medjool dates
- 50 g ground almonds
- 25 g cocoa powder
- Pinch fine sea salt
- 1 tbsp maple syrup
- Chocolate filling
- 250 g dark chocolate melted
- 350 g silken tofu
- 100 g hazelnut butter
- 1 teaspoon vanilla paste
- Raspberry coulis
- 500 g raspberries fresh or frozen
- 1 lemon
- 3 tbsp icing sugar
- 1/2 tsp corn flour
- Decoration
- 200 g whole hazelnuts toasted and blitzed
- Edible flowers
- X 6 non stick fluted tin 4 x 10cm
- X 6 white plates
- X 6 mini jugs
Instructions
- Toast the walnuts and hazelnuts in a preheated oven on 165oc, for 10 minutes, ensuring the hazelnuts and walnuts are separated. Remove and place the hazelnuts to one side.
- Remove the shell from the hazelnuts.
- Pulse walnuts in a food processor until roughly chopped. Add the dates and pulse. Add the ground almonds, cocoa powder, a pinch of fine sea salt, maple syrup and a little water and pulse until a sticky dough forms.
- Firmly press onto the bottom and 1-inch up the side of the mini loose bottom tart tins. (Wet fingertips to stop it sticking) and place in the fridge.
- Wipe clean the food processor.
- Melt the chocolate over a Bain Marie and transfer 3⁄4 to a bowl to cool.
- Add the silken tofu, chocolate, nut butter and vanilla paste to the food mixer and mix to a smooth batter.
- Pour into the chilled tart tin, add a swirl decoration using a palette knife, and place them back in the fridge.
- *check the temperature of chocolate (temper if needed) Add the chocolate into a piping bag and pipe decorations onto baking parchment. Place to one side to set.
- Add the raspberries, lemon juice and sugar to a pan and warm over a low heat.
- Pass through a fine sieve
- Place back on the heat and add the cornflour to thicken. Pass through a sieve if lumps have formed.
- Decorate the tart with the hazelnuts, chocolate and edible flowers.
- Paint a line of coulis on the white plate and divide the remaining raspberry coulis into shot glasses/mini jugs *to be sourced
Video
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