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.

Healthier Chocolate & Hazelnut Tart Process

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!
Healthier Chocolate & Hazelnut Tart Process

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.

Healthier Chocolate & Hazelnut Tart Process

If your are looking for a different recipe, here are some other healthier desserts

Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!

Healthier Chocolate & Hazelnut Tart Process
Print Recipe
4.60 from 5 votes

Hazelnut & Chocolate Tart

Enjoy this super easy, no-bake, Gluten free and refined sugar free Chocolate Hazelnut tart without the guilt! It has a sweet and salty crust made with hazelnuts and a silky filling with a deep chocolate flavor
Prep Time30 mins
Additional Time30 mins
Total Time1 hr
Course: Healthier Recipes
Cuisine: American
Keyword: gluten free chocolate and hazelnut tart, gluten free chocolate hazelnut tart, healthy chocolate and hazelnut tart, paleo chocolate and hazelnut tart, sweet fix baker
Servings: 10 ” in tart
Calories: 585kcal
Author: Maria Corcuera

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 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

Notes

* When greasing the tart pan, do it thoroughly to avoid tart from sticking
* Melted chocolate should be cooled before whipping together with the coconut cream
* Filling will harden, just keep whipping until light and fluffy

Nutrition

Serving: 1g | Calories: 585kcal | Carbohydrates: 93g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 171mg | Fiber: 6g | Sugar: 82g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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