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Hazelnut Chocolate Tarte


8 dairy free cookies

1/2 cup (170g / 3oz) dairy free butter (melted)

Shortcrust pastry (we use Jus Rol)


1/2 (113g / 4oz) cup dairy free butter

1 cup (220g / 7.75oz) brown sugar

1/2 (170g / 6oz) cup maple syrup

Seed & Bean Sicilian Hazelnut Dark Chocolate

1 cup (236ml) coconut cream

3 (375g / 13oz) cups broken hazelnuts

To Serve:

Oat Cream




  1. Put the cookies in a food processor & blend them up into crumbs
  2. Pour the crumbs into a small bowl, add the dairy free butter & mix it together
  3. Pour the mixture into a tart tin, lined with shortcrust pastry (lined with baking paper) & spread it out so it’s neat
  4. Bake the base at 200℃ (392℉) for 10 minutes
  5. Put the dairy free butter in a pan & melt it down
  6. Add the brown sugar & stir it in so it dissolves
  7. Add the maple syrup & stir it in
  8. Break in the Seed & Bean chocolate & melt it into the mixture
  9. Stir in the coconut cream until it’s melted down
  10. Add the hazelnuts & stir them round in the mixture so all the nuts are covered
  11. Pour the mixture into a the shortcrust pastry base
  12. Bake the tart for a further 10 minutes at the same temperature as before
  13. Take the tart out of the oven, let it cool to room temperature
  14. Put the tart in the fridge & chill until it’s hardened
  15. Serve with oat cream & berries


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