Hazelnut Chocolate Tart
If you’ve been craving a silky, festive dessert that feels indulgent without relying on refined sugars, this hazelnut chocolate tart is your new go-to. It’s grain-free, gluten-free, easy to make, and perfect for parties, holidays, or even Valentine’s Day.
Hazelnut Chocolate Tart
As a nutrition consultant and chef, I’m always on the lookout for desserts that feel dreamy and rich while still keeping ingredients simple, whole, and nourishing. And when I say simple, I mean the kind of dessert that makes you feel like you pulled off something impressive without spending your entire day in the kitchen.
I grew up in Poland, where nuts, especially hazelnuts, showed up in everything from cakes to candies to cozy winter treats. I was obsessed with hazelnuts, and we used foge for them every summer. I couldn’t wait to roast them and eat them like that.
I still lean into those flavors, especially around the holidays when something festive and naturally sweet feels just right. This hazelnut tart hits that nostalgic-sophisticated sweet spot. Between the creamy hazelnut mousse-like filling, the good-quality chocolate ganache, and the buttery crunch of hazelnuts and almonds, it checks every box. And the best part? It’s entirely no-added-sugar, thanks to the dates that tie the whole tart together in a naturally sweet, caramel-like way.
Why You’ll Love This Recipe
- It’s grain-free, gluten-free, indulgent, and great for Valentine’s Day or any celebration.
- It feels rich but uses whole-food ingredients you probably already have.
- It has a silky chocolate ganache layer that makes people think you’re a pastry magician.
- It’s great for parties because it slices beautifully and holds its shape.
Ingredients for Hazelnut Chocolate Tart
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Did you know?
Chocolate and hazelnuts share similar aromatic compounds, especially pyrazines, which give them that toasted, roasted, cozy flavor vibe. That’s why they taste so naturally harmonious together, your palate is basically wired to love them as a pair.
How to Make Hazelnut Chocolate Tart
- Soak dates in hot water for 2 hours.
- Blend the almonds and hazelnuts in the food processor, then add dates and pulse it again.
- Add cocoa powder. If the dough is not sticky enough, you can add a little bit of date water. Just make sure that teh dough is not too sticky, or it won’t come out of the pan.
- Press it into the pan and bake it at 350°F for 15 minutes.
- Pour heavy cream into the medium saucepan and heat it gently. In the meantime, choose the chocolate. When the cream is hot, add the chocolate and whisk until dissolved to create a smooth chocolate ganache. Mix the ganache with hazelnut butter to make a creamy filling that pours beautifully into the chilled crust.
- A quick chill in the fridge or freezer, a sprinkle of chopped hazelnuts, and it’s ready.
Ingredient Substitutions
- Heavy cream can be replaced with coconut cream for a dairy-free option.
- Almonds can be replaced with cashews or more hazelnuts in the crust.
- Cacao powder can be swapped for cocoa powder.
- Medjool dates can be replaced with deglet dates, but you may need a few more because they’re smaller.
Health Benefits
Hazelnuts and almonds offer healthy fats that help stabilize hormones and support blood sugar balance, always a bonus for women in their reproductive years and especially helpful during perimenopause. Chocolate made from cacao provides antioxidants and minerals that support mood and energy. Dates give you natural sweetness without spiking your system the way refined sugar does. And ingredients rich in good fats help keep you satisfied, which is key when you’re trying to avoid the sugar roller coaster.
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Chef Angie’s Tips
- Toast your hazelnuts before making the hazelnut butter; it deepens the flavor dramatically.
- Use a tart pan with a removable bottom for easy slicing and beautiful presentation.
- Chill the tart fully before cutting so the layers are clean.
- If the crust mixture feels too dry, add one extra date or a splash of warm water.
Ways to Serve
- Serve with fresh berries for a pop of color.
- Serve with cashew cream.
- Serve it with lattes.
- Serve it with winter tea.
- Add a dollop of whipped cream or coconut whipped cream.
- Dust with cacao powder for a dramatic effect.
- Slice small wedges; it’s rich and indulgent.
Storage
This tart keeps well in the fridge for up to 5 days. You can also freeze slices individually and thaw as needed. It holds its silky texture beautifully.
Equipment
FAQ
Can I make this dairy-free?
Yes, replace heavy cream with coconut cream and use dairy-free chocolate.
Can I make it ahead?
Absolutely. It tastes even better the next day.
Can I freeze it?
Yes. Freeze whole or by the slice.
Can I use store-bought hazelnut butter?
You can, but homemade tastes fresher and gives the filling that dreamy, aromatic flavor.
If you make this hazelnut tart, share it so more people can enjoy it! Pin it, send it to a friend who loves chocolate desserts, or share the recipe on your social media. And if you love wholesome, festive desserts like this, don’t forget to check out my other grain-free and gluten-free recipes.
Hazelnut Chocolate Tart
Ingredients
Crust
- 2 cups Silvered Almonds
- 1 cup Hazelnuts
- 6 Dates soaked
- 1 tbsp Coconut oil
- Date water if needed
- Salt
Filling
- 2 cups Hazelnut butter
- 1 pint Heavy cream
- 120 g Dark chocolate
- 2 tbsp Vanilla extract
- 1/4 cup Hazelnut syrup
- 15 drops Hazelnut extract
Instructions
- Soak dates in hot water for 2 hours. 2. Blend the almonds and hazelnuts in the food processor, then add dates and pulse it again. Add cocoa powder – optional. 3. If the dough is not sticky enough, you can add a little bit of date water. Just make sure that the dough is not too sticky, or it won't come out of the pan.4. Press it into the pan and bake it at 350°F for 15 minutes.5. Pour heavy cream into the medium saucepan and heat it gently. In the meantime, chop the chocolate. When the cream is hot, add the chocolate and whisk until dissolved to create a smooth chocolate ganache. 6. Add hazelnut syrup, vanilla extract, and salt. 7. Mix the ganache with hazelnut butter to make a creamy filling that pours beautifully into the chilled crust.8. A quick chill in the fridge or freezer, a sprinkle of chopped hazelnuts, and it's ready.
Nutrition
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