Chocolate, Hazelnut and Date Caramel Tart with an Almond Crust

5 Feb

Vegan Chocolate & Hazelnut Caramel Tart

This tart is amazing. Seriously gorgeous, and it’s vegan and gluten-free. It tastes like Millionaires Shortbread with nuts in.

Chocolate date Caramel Hazelnut Tart

There is a crumbly nutty crust made with ground almonds and coconut oil then a layer of date caramel (new favourite thing) filled with toasted hazelnuts. Then it is finished off with a layer of dark and delicious chocolate ganache and a sprinkling of chopped nuts. It’s chewy, sweet, crunchy and crumbly at the same time and it has no butter no refined sugar and no flour. Do you love me?

Chocolate Hazelnut Date Caramel Tart

Be warned though, it is very addictive and quite rich. Like that could be a bad thing. You have to make it just to let your friends and family know how delicious vegan desserts can be. No one would guess and they will all want the recipe.

Vegan Chocolate Hazelnut Date Caramel Tart

This is one of the recipes from my Healthy Baking with Chocolate Workshop, the next one of which is on Saturday 2nd March from 5pm – 9pm at the Pepe Kitchen Cookery School in Benalmadena, Malaga.

At this workshop I will be demonstrating how to use olive oil and coconut oil instead of butter in baking as well as showing how to use wholemeal spelt flour and ground almonds instead of bleached white flour. We will also be using honey, maple syrup, molasses and dates instead of sugar for natural sweetness and oat milk replaces cow’s milk and cream.

The chocolate we use is either 70% cocoa solids dark chocolate or pure cocoa powder.

We will be making and tasting:

  • Wholemeal Chocolate Chunk and Almond Cookies made with spelt flour & coconut oil
  • Chocolate, Date & Walnut Truffles with Coconut: delicious little bites of energy & protein
  • Chocolate Butterfly Cupcakes with Chocolate Ganache Filling: made with spelt flour & coconut oil
  • Moist Chocolate & Orange Cake made with whole oranges & ground almonds
  • Chocolate, Hazelnut & Date Caramel Tart with ground almond crust

Vegan Chocolate Hazelnut Caramel Tart

Vegan Chocolate, Hazelnut & Date Caramel Tart Recipe

Serves 8, Vegan, Gluten-Free. Adapted from Gourmande in the Kitchen

  • 250 g (2 cups) ground almonds
  • a pinch of salt (Himalayan if possible)
  • 4 Tbsp maple syrup or miel de cana
  • 4 Tbsp (60 ml) organic unrefined coconut oil, melted

Oil a 9 inch tart tin, loose bottomed if possible. Put the ground almonds & salt in a bowl, add the maple syrup/miel de cana and melted coconut oil and use a fork to blend it together until it is well combined and resembles crumble mix, a few minutes.

Tip this into the tart tin and press it out all over the base and up the sides firmly & evenly with your fingers. Prick all over the base with a fork. Put in the fridge for a t least 20 minutes. Then preheat the oven to 175 C and bake for 15-18 minutes until golden but not too dark. Leave to cool while you make the filling.

  • 10 Medjool dates, soaked in 120 ml (1/2 cup) warm water
  • 2 Tbsp unrefined coconut oil, melted
  • 1/2 tsp vanilla extract
  •  a pinch of salt (Himalayan)
  • about 110 g (1 cup) toasted hazelnuts, chopped

Remove the stones and blend the soaked dates with the soaking liquid, melted coconut oil, salt & vanilla until smooth, thick and creamy. Stir through 3/4 of the chopped hazelnuts and then pour/scrape the mixture into the cooled tart case. Spread it out evenly with a spatula. Put in the fridge to set while you make the chocolate layer.

  • 120 ml (1/2 cup) maple syrup/miel de cana
  • 4 Tbsp unrefined coconut oil, melted
  • 50 g raw (1/2 cup) pure cocoa/cacao powder

Blend the maple syrup/miel de cana and melted coconut oil together until well combined. Add the cocoa/cacao powder and blend again, scraping down the sides if necessary, until smooth.

Pour this over the date caramel hazelnut layer and spread out evenly with a spatula. Sprinkle over a little sea salt and the remaining chopped hazelnuts.

Put back in the fridge for at least an hour before serving.

Vegan Chocolate Hazelnut Caramel Tart

I thought you might like to see a little YouTube video of my Healthy Baking Workshop (savoury & sweet) that took place on Sunday morning. The next one is on Saturday 23rd March 10-2pm. Just click on the link below…..



17 Responses to “Chocolate, Hazelnut and Date Caramel Tart with an Almond Crust”

  1. Cecily Pigeon February 5, 2013 at 4:08 pm #

    Yes, we love you!

  2. kellie@foodtoglow February 5, 2013 at 5:31 pm #

    Not just Cecily, but me too! This looks AHMAAAZING. Wonderfully impressive bit of sweet vegan wizardry. Beautifully styled and photographed as well

    • Natalie Ward February 5, 2013 at 5:38 pm #

      Sorry about the hazelnuts! You can uuse walnuts instead 😉

  3. frugalfeeding February 5, 2013 at 6:19 pm #

    Naughty! The chocolate has an amazing consistency! Very nice 😀

  4. Diana Bright February 5, 2013 at 8:04 pm #

    Natalie! this looks yummie ! I really enjoyed ‘soup of the world’ workshop at pepe’s kitchen. Definitely booking for this one!!

    • Natalie Ward February 5, 2013 at 8:27 pm #

      Thanks Diana, it is delicious! I look forward to seeing you then, take care N x

  5. janet @ the taste space February 6, 2013 at 4:21 am #

    What a fun looking class! Wish I could join you, Natalie. 🙂

  6. Rochelle @ February 6, 2013 at 6:03 am #

    Vegan *and* gluten free? It looks incredible! 🙂

  7. emmycooks February 6, 2013 at 7:51 am #

    Yes I love you! Thanks for sharing with those of us who are too far away to take your class! 🙂

  8. Chica Andaluza February 6, 2013 at 12:25 pm #

    Oh my word it’s like posh nutella cake!

  9. Three Well Beings February 6, 2013 at 8:43 pm #

    Your classes must be so outstanding! I love this recipe. The first time a vegan friend of mine served a dessert with dates as a major component I was so surprised, and then completely sold on them as a sweet ingredient. This wouldn’t last in my house long at all! I look forward to making it. Complex flavors without too much stress! 🙂

  10. Bluejellybeans February 7, 2013 at 11:03 am #

    Wow! Beautiful and delicious 🙂 thanks for sharing!

  11. spree February 8, 2013 at 8:13 pm #

    gorgeous photographs and an incredible-sounding recipe that i’m first pinning and then preparing, at first opportunity!

  12. Onthecuspofcraft March 2, 2013 at 10:28 am #

    So delicious! Made this today, thank you for sharing. Every bite felt sinful!

  13. Faye March 16, 2013 at 11:45 pm #

    Sooooo good, big hit at our community dinner last night. We gather once a year to celebrate local produce and make a dish to share. I used local honey instead of maple syrup………. vey yummy

  14. leroywatson4 July 27, 2013 at 11:19 pm #

    Amazing looking thing! Thanks for sharing such deliciousness


  1. Chocolate Drop Cookies | familyrecipebooks - February 9, 2013

    […] Chocolate, Hazelnut and Date Caramel Tart with an Almond Crust ( […]

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