Dairy Free Chocolate Hazelnut Tart

This chocolate hazelnut tart was a logical choice to prepare dad for his birthday because it doesn’t have any dairy (my dad has dairy intolerance) and it is also a great option for diabetics who are hazelnut lovers.

As a prelude to this tart, you need to make hazelnut butter, but don’t be afraid because making this dairy free chocolate hazelnut tart is quite simple, and if you don’t have time, you can also use finely ground hazelnuts (but then put more apple puree in the recipe), and freeze one banana sliced.

Hazelnut butter is made by toasting hazelnuts (it tastes better to me) in the oven. Then peel off the shells as much as possible and let them cool completely. All these different ingredients will help this chocolate hazelnut tart be dairy free, while still remaining similar type of texture and flavor.

Put the cooled, toasted hazelnuts in a good blender / mixer and mix until you get butter. Help yourself by adding (gradually !, preferably while the blender is running) warm water.

Hazelnut butter is ready when it is completely creamy (which means that you will have to stop the mixer / blender several times and remove the hazelnut clumps from the wall of the mixer / blender).

Store the butter in a clean jar with a good lid and keep in the fridge (if anything remains).

I used a 30 cm diameter tart mold which is really too big and a lot of material is needed to fill such a mold. My recommendation is to use a smaller mold or double the doses.

Dairy Free Chocolate Hazelnut Tart

My recipe for this easy dairy free chocolate hazelnut tart is simple to follow. To get started, simply follow my instructions below.

Dairy Free Chocolate Hazelnut Tart


  • 3 tbsp maple syrup
  • 3 tbsp coconut oil (melted)
  • 4 tbsp apple puree ((simply cook the apples, strain and strain))
  • 3 tbsp hazelnut butter
  • 1/2 tbsp vanilla bean seeds
  • 1/2 tsp cinnamon
  • 100 g ground walnuts
  • 3 tbsp tapioca flour ((ground tapioca balls in a coffee grinder))


  • 1 frozen banana
  • 1/2 cup whipped coconut cream
  • 4 tbsp hazelnut butter
  • 1/2 cup raw cocoa powder
  • 6 tbsp agave syrup
  • 2 tsp vanilla extract
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 tbsp coconut oil
  1. The first step in preparing your dairy free chocolate hazelnut tart is to oil a tart mold with coconut oil. Turn the oven to 175C degrees.

  2. Add coconut oil, maple syrup, vanilla, apple puree, hazelnut butter and cinnamon to the blender. Turn on the mixer / blender and mix until the ingredients are completely combined.

  3. Transfer the resulting mixture to a bowl and gradually add the ground walnuts and tapioca flour.

  4. Stir well and if the mixture is very moist, add more ground walnuts or tapioca flour, but keep in mind that the mixture will not be like dough. Press the resulting mixture into the tart mold with your hands and pierce the mixture several times with a fork, so that it does not rise during baking.

  5. Put the oven in a preheated oven for about 20 minutes.

  6. To make the cream, you need to put all the ingredients in a mixer / blender and blend until creamy.

  7. When the tart base is baked, let it cool completely.

  8. Carefully remove the cooled tart base from the mold and place on a serving platter.

  9. Using a spatula, transfer the cream to the tart and carefully fill it. The tart can be consumed immediately or put in the fridge until the moment of serving.

  10. Garnish with toasted and chopped hazelnuts.

  11. And here you go! Your dairy free chocolate hazelnut tart is ready to be served! ????

You can play with ingredients, as well as spices, ratios and the like.

And once you’re done, this is how your dairy free chocolate hazelnut tart may look like:

Thank you so much for reading my guide on how to prepare this mouth-watering dairy free chocolate hazelnut tart.

While there seems to be a lot of work involved, it’s actually very easy to make this healthy hazelnut tart. It’s an ideal time to take advantage of new, young hazelnuts. I just got a new batch of hazelnuts and can’t wait to test new recipes with this delicious fall fruit.

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!

– Luka