You’ll Love this Fantastic Easy Vegan Gluten Free Chocolate Tart

Oh, this chocolate hazelnut tart! It is SO SO good! Plus it’s raw, vegan, gluten free, dairy free, sugar free – you’d think there was nothing in it! And it has a fun “secret” ingredient! The first time I served it, nobody at the table figured it out!

I found the recipe a while back when I was trying to eat better and cut back on a whole bunch of potential problem foods. There is no way I would have guessed that this rich and delicious tart is one of the “cleanest” desserts I’ve ever had!

Get the Recipe

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I got the original recipe online. I loved it, however, the first time I made it I didn’t have a couple of the ingredients. So I substituted. We liked it so much that the substitutions took, and now I use them every time. I also made just a few little changes to suit myself. (I love vanilla – just saying … !)

If all that wasn’t wonderful enough, it’s super easy and fast to make! I took some pictures last time I made it so you can get a little visual tutorial!

Prepare Your Pan

I used a springform pan lined with parchment paper. I think it’s easiest to just trace around your pan bottom and cut out the parchment.

If it fits nicely, it’s lovely and smooth. Also, that makes it a lot easier to slide out from under your tart!

Secret Ingredients

Here are all the ingredients for the crust and filling. Can you spot the secret ingredient?

Avocados!

Actually, there might be a couple secret ingredients! A very dear friend turned me on to Xyla (Xylitol.) It’s a fabulous substitute for sugar and a really amazing substance. Even though it’s not sugar, you measure it and use it just like sugar. Even though it’s really sweet, it’s safe for diabetics.

(But not for dogs – don’t let your pets get it!) You can read more about Xylitol in this article.

I buy Xyla at my regular grocery store, but if yours doesn’t have it, I’ve included a link at the bottom of the page.

Make Your Tart Crust

So, here are all the crust ingredients. You just put them all in the food processor – so easy!

Doesn’t that look yummy already? Look at all those nuts and cocoa nibs!

You process until the mixture is sticky and pulls away from the blade middle and edges. It’s pretty quick. However, you might have to add a little water as you go along.

Then carefully take out the blade (important!) and dump the crust mixture into your lined tart pan.

Pat it gently down into the bottom of the pan. Then put the pan in the fridge while you make the filling.

Make Your Tart Filling

The filling is as easy as the crust – just put all the filling ingredients in the processor! I just rinse out the bowl from making the crust – it doesn’t have to be spotless!

Process them all until the filling is smooth and creamy. I use the middle setting on my KitchAid. That seems to work better than the really high speed. Also, I taste every once in a while to see if the Xyla crystals have dissolved! Even though it takes a little longer than you might think, they eventually smooth out.

Take out the blade, put the filling into the pan, and smooth it out! Stick the pan back in the refrigerator while you prepare the garnish.

Make Your Tart Garnish

Then chop up your hazelnuts. I like to have some that are kind of powdery and some that are chunkier.

Then you can pour yourself a cup or tea or a glass of wine! By the time you’re done, your tart will likely be set and ready to garnish.

Remove Your Tart from the Pan

When I was a little girl helping my mom in the kitchen, I always loved taking off the sides of a springform pan! Now that I’m an adult, I still love taking off the sides! Tip number one though, is to slice down around the edges first! I can’t tell you how many times I’ve messed up my edge by getting too impatient and just pulling it off!

Then release the clasp and pull the side gently up. You might have to wiggle it a little.

Then you get to slide the tart off the bottom of the pan and onto your plate. I like to use a cake plate or something completely flat. Because there’s no edge, it makes it easier to do the next step.

Taking the paper off the bottom can be a little tricky sometimes, but I’ve found a pretty good way. Put a turner between the tart and the paper, and gently lift. (I like a metal turner for this so it won’t stick!)

Then pull the paper slowly out! You might have to reposition your turner a couple times. Patience and gentleness are the names of the game here!

Also, if any of the crust has crumbled a bit, you can tap up the sides a little. It’s still really moist, and goes back easily.

Finishing Touches!

Then the crowning touch! Sprinkle the chopped nuts around the outer edge, and add the raspberries! Then admire it for a bit!

You can eat it right away, or put it back in the fridge for a couple hours.

I usually cut it into 16 pieces. After a lot of math, I figured that each piece has about 244 calories. Pretty good for a lovely, rich, creamy, dessert full of chocolaty deliciousness … !

Mmmmmmmm…! Ok – what are the rest of you having !?!

So there you are! This super easy and quick tart is great for almost any guest – with or without food restrictions! And, like I mentioned above once or twice, absolutely delicious!

I hope you get a chance to try it! If you do, leave me a Comment and let me know how it goes! Take care till next time, and Happy Eating!

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