Hazelnut Chocolate Tart



  • 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
  • Berries

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