(vegan) salted chocolate tarts. If I had to describe these (salted) chocolate tarts in just one word, awesome would be it.

These (rather decadent) chocolate tarts are proof that flavour need not be sacrificed for the sake of healthier ingredients. The filling is rich, smooth, aromatic and of course, totally awesome. While the hazelnut and thyme in the tartlet crust are pretty much chocolate soulmates.

With winter comes a bit of decadence, and these chocolate tarts definitely fit the mould. I personally like to use pure cacao paste, but the next best thing would be 99% cacao chocolate (Lindt makes it). Also, while the ground chia seeds may seem unimportant- do not omit them, as they help to bind it all together.

And hey, if hazelnuts are not your thing- just do the tartlet cases all almond. But I personally love the hazelnut-chocolate combo (you know, Nutella). I also like to make these tartlets as a 50-50 chocolate-filling-to-hazelnut-crust ratio, but feel free to play around. And of course, do not forget to sprinkle a great quality salt right before serving (I favour Maldon).

p.s. the chocolate filling is also pretty amazing on (warm) toast. Fairly similar in taste to the Dutch hagelslag (chocolate sprinkles).

click through for recipe

for the hazelnut crust (adapted from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook)
3/4 cup hazelnut flour
1 1/2 cup almond flour
1/4 tsp fine sea salt
2 TBS fresh thyme, minced (optional)
1/3 cup + 1 TBS grapeseed oil
1 TBS water

for the chocolate filling
200 g (7 oz) cacao paste (or 99% cacao chocolate)
3/4 cup coconut milk
3/4 cup almond milk
1 TBS chia seeds, ground
2 TBS coconut oil
1 tsp vanilla extract
2-3 TBS agave nectar (to taste)

to garnish
a few pinches of high quality salt (I use Maldon) to garnish before serving

Hazelnut flour can be hard to find- so to make, you can place hazelnuts in a baking sheet and bake for 10-15 minutes at 180°C (350°F), rub off the skins and place in a food processor. Pulse until ground (but be careful to not overprocess as hazelnut butter will result).

To make the tartlet cases, preheat the oven to 180°C (350°F). Place the hazelnut flour, almond flour, salt and thyme in a bowl and whisk to thoroughly combine. Add the grapeseed oil and water and combine. Press the dough into the tartlet cases and bake for 10-15 minutes, or until golden brown. Allow to cool completely.

To make the chocolate filling, break the cacao paste into pieces and place in a large bowl. Set aside. Place the coconut milk, almond milk, ground chia seeds, coconut oil and vanilla extract in a saucepan over medium heat. Just as it begins to boil, pour over the cacao paste and let stand for about 10 minutes, or until the solids have melted. Incorporate the agave nectar to taste (I use 2 TBS).

Pour over hazelnut tartlet cases, allow to cool completely and refrigerate for 3 hours, or until completely set. Serve with a pinch of good quality sea salt.

makes 4 x 9 cm tartlets

a bit more #gnom-gnom:

(my) strawberry tart
(mexican) pumpkin pie
(vegan) berry buckwheat crumble
(vegan) amaranth 'n cranberry scones

by Paola in desserts gluten free vegan



Post a comment
  1. December 3, 2012

    The hazelnut crust is genius no-gluten but amazing flavor.
    I also really like the gingerbread man at the top of the page: it’s so rad!

  2. December 3, 2012

    Paola, I swear I could gain weight just visiting you here!!
    Wherever do you come up with all of these wonderful goodies???
    There has not been one thing you have shared here, that I did not feel I would love!
    I hope you’ve had a wonderful beginning to your week, my friend!

  3. December 4, 2012

    I am completely inspired by the photos on your site- they look absolutely beautiful! Also, I love the idea of making your own hazelnut flour- how unique!

  4. December 4, 2012

    Wow you have a beautiful blog! This recipe is just mouthwatering. Awesome photography too! Hazelnut and thyme in the crust?! Genius.

  5. December 5, 2012

    What beautiful tarts! They look ever so tempting. A great Xmas dessert.



  6. December 5, 2012

    Thank you so much for the beautiful compliment on my blog and for visiting! So glad to find yours now. I love that you post vegan and gluten-free recipes because obviously you see that is my passion as well. I totally agree with you too…healthier ingredients are every bit as delicious and decadent as all those butter and sugar and egg loaded recipes, in fact better, because they don’t leave you feeling sick! I hate it when people think you need to add two sticks of butter to everything. It’s so unnecessary and not nearly as challenging to come up with recipes. It causes me to constantly think outside the box when I’m creating my recipes. I love this recipe from elanas pantry! She is amazing! This looks absolutely delicious, beautiful and beautifully presented! Great job!! I’m following your blog now and look forward to touring your blog :)

  7. December 5, 2012

    These tarts look divine! I love your photos!

  8. December 6, 2012

    The tartlets look absolutely stunningf & I love the tasty filling too! I love that you added thyme to the crust for added flavour: yummy!!

  9. December 6, 2012

    ¡¡Se ven deliciosas!! Waa tengo que intentar hacerlas.

Trackbacks & Pingbacks

  1. Vegetarian + Vegan Thanksgiving Cheat Sheet

Leave a Reply