Healthier Chocolate Hazelnut Tart (GF, Refined Sugar Free)
Enjoy this super easy Healthier Chocolate Hazelnut tart without the guilt!
It’s gluten free and refined sugar free, plus it’s a no-bake tart! quick to make and for every baking skill level.
It has a sweet and salty crust made with hazelnuts, coconut and dates, and a silky and soft filling with a deep chocolate flavor that’s every chocolate lover’s dream.
Ingredients you’ll need
- Hazelnuts. Roasted hazelnuts will give a more nutty, deep favor. If you can’t buy already roasted hazelnuts, pop them for a bit in your oven
- Dates. Pitted
- Coconut flour. Will help keep your crust together
- Sea salt. To enhance all the flavors!
- Semi-sweet Chocolate. I used a paleo friendly chocolate (sugar free and dairy free), but feel free to use your chocolate of choice
- Canned Coconut Cream. Unsweetened and refrigerated overnight
- Honey. Will help sweeten your filling and make it creamier
- Vanilla extract. Good quality goes a long way!
How to make (with how-to photos)
Grease a 10-in tart pan with coconut oil thoroughly, trying not to miss any of the crevices on the sides of the pan
Mix all of your crust ingredients in a food processor and press firmly on the bottom and sides of your pan. Refrigerate.
Scoop the thick cream from the coconut milk cans and discard the coconut water (or save for later). Whip the coconut cream with the honey, vanilla extract and salt, until light and fluffy, about 2 minutes. Add the cooled and melted chocolate and whip. The mixture will start to get thick and chunky, just keep whipping in high until homogeneous and fluffy. This could take around 4-5 minutes.
Scoop the filling on top of the crust and distribute evenly. Make waves using the back of a spoon and garnish with hazelnuts. Refrigerate for 30 minutes to 1 hour before serving. Keep refrigerated
Ingredient substitutions
Substituting Nuts
Although I haven’t tried this, you could substitute the hazelnuts with any other nut in equal quantities. Depending on the nut -some are oilier than others- you could have a softer crust.
I would suggest mixing everything in a food processor except for the coconut oil, and depending on the moistness of your mixture, add the coconut oil, one Tablespoon at a time, until reaching desired consistency
Making it sugar free
Although the honey makes the filling creamier, you could substitute the honey for any other sweetner of your choice, adding bit by bit and tasting, until reaching desired sweetness.
It could turn out a bit drier in the end, but probably not significantly.
You could also substitute honey in equal quantities with Maple syrup.
If your are looking for a different recipe, here are some other healthier desserts
- Healthier Pumpkin Seed Chocolate Bars
- Maca Latte
- Protein Packed Energy Bites
- The ultimate Granola bar
Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!
Hazelnut & Chocolate Tart
Ingredients
Crust:
- 1 1/2 Cups roasted hazelnuts
- 1 Cup pitted dates
- 1 Cup coconut flour
- 3 Tablespoons coconut oil
- 1/2 teaspoon sea salt
Filling
- 3 Cups sugar free semi sweet chocolate (use dairy free if needed) melted and cooled
- 3 Cans unsweetened coconut cream refrigerated overnight
- 1/4 Cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Hazelnuts for garnish
Instructions
- Grease a 10-in tart pan with coconut oil thoroughly, trying not to miss any of the crevices on the sides of the pan
- Mix all of your crust ingredients in a food processor and press firmly on the bottom and sides of your pan. Refrigerate
- Scoop the thick cream from the coconut milk cans and discard the coconut water (or save for later). Whip the coconut cream with the honey, vanilla extract and salt, until light and fluffy, about 2 minutes. Add the cooled and melted chocolate and whip. The mixture will start to get thick and chunky, just keep whipping in high until homogeneous and fluffy. This could take around 4-5 minutes
- Scoop the filling on top of the crust and distribute evenly. Make waves using the back of a spoon and garnish with hazelnuts. Refrigerate for 30 minutes to 1 hour before serving. Keep refrigerated