Hazelnut and Chocolate Tarte {VEGAN}
Servings Prep Time
12pieces 30minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
12pieces 30minutes
Cook Time Passive Time
20minutes 30minutes
Hazelnut Crust
  • 90g ground hazelnuts
  • 110g flour
  • 5g cocao powder
  • 100g margarine(vegan)
  • 50g sugar
  • 175g dark chocolate(vegan)
  • 150g coconut milk
  • 2tbsp liquid sweetener
  • 5g ground hazelnuts
  • 25g chopped almonds
  1. Mix together hazelnuts, flour, margarine and cocoa powder. Once crumbles have formed, add sugar and mix well. Knead the dough with your hands shortly and form a lump.
  2. Wrap this in cling film and place it in the fridge for 30 minutes or longer.
  3. Meanwhile grease the loose bottom pie dish with margarine.
  4. Preheat the oven to 180°C.
  5. Place the dough in the middle of the pie dish and spread it towards and up the edges using your hands. Make sure the dough is equally thick everywhere.
  6. Place a round of parchment paper on top of the dough and fill it with baking beans. Bake the pie like this for 15 minutes. Then remove the parchment paper and baking beans and bake for another 5 minutes. Remove it from the oven and set it aside to cool down.
  7. Chop the chocolate roughly and place it in a bowl.
  8. Remove the lid from your refrigerated coconut milk. Scoop out the non-watery part of the coconut milk – you will need 150g – into a pot and bring this to a boil. As soon as the milk has boiled, pour it over the chopped chocolate and wait for one minute.
  9. Now you can stir the mixture. The chocolate should have melted my now. Add the liquid sweetener and stir again.
  10. Immediately pour this into your pie dish. Decorate it with chopped almonds and a little bit of ground hazelnuts. Let it sit for at least one hour in a cool place.