Impress your guests with this rich and indulgent vegan chocolate hazelnut praline tart, which has a chocolate biscuit base filled with a rich, chocolate ganache made with hazelnut liqueur and coconut sugar praline.
As many of you may know chocolate hazelnut is one of my favourite combinations. There’s already chocolate hazelnut bites, ice-cream and a raw cheesecake on the blog but I thought another recipe couldn’t hurt. I mean you can never have enough of chocolate right?
I’ve had plans to make this tart for a while now, ever since I saw something similar in a food magazine a couple of months ago. It wasn’t vegan, or gluten-free so I’ve made my own version and this is the result.
This time of year is one of my favourites for a few reasons and one of those is that hazelnuts are in season here in the UK, so I thought it’d be the perfect time to share this.
I love going out to pick my own hazelnuts, there’s something therapeutic about it and they’re so fresh and creamy straight from the shell. It’s something I’ve done since I was younger and I love that I’m able to carry on the tradition.
I didn’t go overboard with hazelnut picking this year though, as I’ve finally accepted nutcrackers and me don’t get on. Many of times I’ve ended up with pinches and scratches all over my hands just from trying to crack open the nuts. Even with the few I’ve cracked open here (see pictures below) I managed to hurt myself. So in case you were wondering I’ve used shop bought hazelnuts in this recipe but that doesn’t make it any less special.
If you are looking for a dessert to impress guests then look no further. The touch of liquor makes it a little more fancy, and the praline takes it to the next level. Saying that if you have no liquor in the cupboard you can leave it out, but it really does make it treat.
This Vegan Chocolate Hazelnut Praline Tart is:
Vegan Chocolate Hazelnut Praline Tart (Gluten-Free)
- 1 cup / 150g hazelnuts ground into flour
- 1 ½ cups / g fine almond flour
- ¼ cup chocolate chips
- 4 tbsp. coconut oil
- 3 tbsp. water
- 2 tbsp. cacao powder<br><br>
- 2/3 cup / 100g blanched hazelnuts
- ½ cup / 70g coconut sugar
- 1 tbsp. coconut cream
- 1 tbsp. water<br><br>
- 200 g cacao liquor
- 200 ml soy cream
- ¼ cup / 35g coconut sugar
- 2 tbsp. hazelnut liqueur
Preheat the oven to 180c.
Put all of the ingredients for the base into a large mixing bowl and stir together until a dough forms – you may have to use your hands for this, and depending on the brand of almond flour you use you may need an extra tbsp. of water
Lightly grease your tin and add in the dough. Use your fingers to press the dough into the tin, making sure your base and sides are evenly lined and smooth
Place in the oven and bake for 25-30 minutes, or until golden brown.
Once baked, allow to cool.
Place the coconut sugar, coconut cream and water in a small saucepan over a medium heat, and stir until the sugar has dissolved
Once the sugar starts to bubble, stop stirring and swirl the pan instead. Then add in the blanched hazelnuts and swirl again to cover the nuts.
Pour onto a lined baking tray and to leave to cool. Once cool and set, roughly break the praline and store in an airtight container at room temperature until ready to use
Put the cacao liquor, cream and coconut sugar into a heatproof bowl and place over a small pan of simmering water, stirring occasionally until the chocolate has melted and the sugar has dissolved. Remove from the heat and stir in the hazelnut liqueur.
Pour the mixture on top of the base, and tip the tart to ensure all of the edges are filled. Tap the tart on to the work surface to get rid of any bubbles and then leave to chill for a couple of hours.
Top the tart with the praline and serve with cream, or ice-cream.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.