Get ready to fly straight to dark chocolate heaven! This Dark Chocolate Tart recipe makes a totally decadent chocolate treat that looks fancy and indulgent while being easy to make. This is a great holiday recipe that will surely impress your guests.
One of our favorite things about having a food blog (aside from sampling everything we make and finding new favorites!) is sharing our tasty creations with friends and family. Seeing their faces light up when they bite into something delicious is so rewarding! This Chocolate Tart was an instant hit with everyone who tried it. We hope you make this and have that rewarding, “Oh my goodness this is SO GOOD!” moment with your loved ones.
Why You'll Love This Chocolate Tart Recipe
- Delicious chocolate ganache: The dark chocolate ganache filling is super dark and smooth.
- Make it vegan: Use canned coconut milk instead of heavy cream to make this simple chocolate
- Keep it classic: Make the dark chocolate ganache filling with heavy cream for a traditional chocolate ganache filling.
- Impressive: This is the kind of show-stopper recipe that you'll want on your holiday table or bring to the next get-together.
- How is this recipe different: while most chocolate tarts are made with a rich buttery crust, our tart crust is made with hazelnuts, dates, and maple syrup. The crust is crunchy, intensely nutty, and naturally sweetened with dates making this tart not only delicious but also gluten-free. It's the perfect tart shell to hold the chocolate filling. To make this chocolate tart even more festive and indulgent we made a crunchy hazelnut topping that everyone loved.
Simple Ingredients for Our Chocolate Tart
- Roasted hazelnuts: add crunch and nuttiness.
- Dates: mixed with nuts makes a great and delicious vegan crust
- Maple syrup: as a natural sweetener for the tart crust
- Good quality chocolate or chocolate chips: We like to use chocolate with a minimum of 70% cocoa. If you prefer. your tart sweeter and not as intensely chocolate use semi-sweet chocolate or milk chocolate.
- Full-fat canned coconut milk or heavy cream: make the perfect ganache
- Granulated sugar: we used it to make the nutty crunch topping.
How to Make Vegan Chocolate Tart
How do you make a creamy, rich chocolate tart without dairy or eggs? With only two ingredients, that’s how!
- Step 1: Pulse the hazelnuts, dates, and maple syrup in a food processor until the mixture sticks together when you pinch it with your fingers.
- Step 2: Transfer the mixture to a 9-inch tart pan with a removable bottom and press it down, using your hands, so it comes up the sides.
- Step 3: Place the chocolate chips in a large heat-proof bowl.
- Step 4: Heat the coconut milk and pour over the chocolate chips.
- Step 5: Stir well until completely melted and smooth.
- Step 6: Pour the chocolate filling into the tart shell and refrigerate until set.
Substitutions and Variations
- Dates: Medjool dates have thinner skins and are easier to process. You can use noor Deglet dates if that's what you have on hand, but make sure to soak them in hot water for 10 minutes first.
- Maple Syrup :substitute agave nectar or honey.
- Coconut milk: if you don't need to keep this dairy-free, use heavy cream instead.
- Chocolate: You can find vegan dark chocolate in any grocery store these days, we love using chocolate that has at least 70% cocoa. This recipe calls for a cup and a half of dark chocolate chips, but you can also go for a good-quality baking chocolate bar. Make sure to check the ingredient list if want to keep this recipe dairy-free!
How to Serve Decadent Chocolate Tart
We love how decadent the hazelnut crunch tastes on this vegan chocolate tart, but you can mix it up with any toppings you like! Try making this easy chocolate tart with:
- Blueberries, strawberries, or cherries
- Fresh Raspberries or blackberries
- Kiwi and mango
- Coarse sea salt
- No-Fuss Salted Tahini Date Caramel
- Candied Pecans, plain Roasted Hazelnuts, or Chocolate Covered Hazelnuts
Storage Tips
Store the chocolate tart in an airtight container in the fridge. Allow to sit at room temperature for about 20 minutes before serving. The chocolate tart will stay fresh for up to 1 week.
More Tart Recipes
- Fig & Tahini Truffle Tarts
- Vegan Salted Caramel Tartlettes
- Vegan Key Lime Pie Tart
- Chocolate Peanut Butter Pretzel Tart
- Gluten-Free Cashew Cream Tart
- Passover Flourless Chocolate Tart
More Naturally Sweet Recipes with Dates
DID YOU LIKE OUR CHOCOLATE TART RECIPE?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Chocolate Tart
- Total Time: 40 minutes
- Yield: 12 slices
- Diet: Gluten Free
Description
This chocolate tart is made with a rich and decadent chocolate ganache and a gluten-free date hazelnut crust. Be ready to experience chocolate heaven!
Ingredients
- 1 cup roasted hazelnuts
- 15 small pitted dates (about 3 oz)
- 2 tablespoon maple syrup (you can also use agave or honey)
- 1 ½ cups good quality chocolate chips
- 1 ½ cups full fat canned coconut milk or heavy cream
Hazelnut Crunch:
- ½ cup roasted hazelnuts, roughly chopped
- ¼ cup plus 1 tablespoon granulated sugar
- ⅓ cup water
- Pinch of salt (optional)
Instructions
- Preheat the oven to 375ºF. Place the hazelnuts in a food processor, and pulse a few times until they're roughly chopped. Add the dates and maple syrup, and pulse until combined, and the mixture sticks together when you pinch it with your fingers
- Transfer the mixture to a 9-inch tart pan with a removable bottom and press it down, using your hands, so it comes up the sides. Bake for about 10 minutes, until it starts to brown slightly. Remove it from the oven and let it cool completely
- Place the chocolate chips in a large heat proof bowl. Heat the coconut milk in a small saucepan until it comes to a simmer. Pour the milk over the chocolate chips, let it sit for about 30 seconds, and stir well, using a whisk, until the chocolate is completely melted. Pour over the crust and refrigerate for at least 4 hours or overnight, until set
- To prepare the hazelnut crunch, line a baking sheet with parchment paper. Combine the hazelnuts, sugar, water and salt in a large non-stick pan. Place it on the stove over medium-high heat and stir well. Once it starts to boil, reduce the heat to medium-low and continue cooking, stirring constantly, until the water evaporates and the sugar starts to thicken and caramelize (keep an eye so they don't burn). Carefully transfer the hazelnuts to the lined baking sheet and let them cool completely (do not touch them with your fingers!). Arrange them on top of the tart before serving
Notes
- This no-bake chocolate tart is made with few ingredients. For the best results use the best quality chocolate or chocolate chips you can find. Preferably dark chocolate.
- Prep Time: 30 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 287
- Sugar: 23.7
- Sodium: 3.4
- Fat: 19.7
- Saturated Fat: 8.9
- Unsaturated Fat: 7.7
- Trans Fat: 0
- Carbohydrates: 28.7
- Fiber: 3.4
- Protein: 4.3
- Cholesterol: 0
Alisa
Can I substitute chocolate chips with chopped chocolate?
Vicky and Ruth
Yes, absolutely!
Deborah
I made this recipe this morning & it’s setting up in the fridge. I did need to make 1.5 times the crust recipe in order for there to be enough for the bottom of the 9” pan. Also, I used coconut sugar for the topping...I advise using white sugar as the coconut sugar didn’t harden the way white sugar would. Otherwise, it looks amazing! I think I will decorate with raspberries around the perimeter of the tart. Can’t wait to serve it to guests this evening!
Rosemarie
If I use a chocolate bar instead of chocolate chips, how do I know how much of a bar to use? How do I measure?
Vicky and Ruth
1 cup of chocolate chips weigh 180 gramn. You can use the equivalent weight for a chocolate bar.
Vicky and Ruth
1 cup of chocolate chips weigh 180 gramn. You can use the equivalent weight for a chocolate bar.