Chocolate Hazelnut Tart

Note: First, prepare and prebake the crust, then make the filling and bake the tart. Best enjoyed the same day you make it.


  • 1 1/2 cups almond flour
  • 1 1/4 cups unsalted roasted hazelnuts
  • 2 tablespoons cocoa powder
  • 2 tablespoons coconut oil
  • 1/2 teaspoon kosher salt
  • 2 pitted Medjool dates
  • 3 tablespoons coconut sugar
  • 1 large egg
  • 1 1/4 cups gluten-free and dairy-free semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • 3 tablespoons cocoa powder, sifted
  • 1/4 cup honey
  • 1 teaspoon gluten-free pure vanilla extract
  • pinch of kosher salt
  • 1 1/4 cups nutpods hazelnut dairy-free creamer
  • 1 large egg, slightly beaten
  • 1/2 cup chopped hazelnuts, for garnish


  1. Preheat the oven to 350ºF. Place a 9-inch tart pan (with a removable bottom) or a 9-inch round pie plate on a sheet pan.
  2. Prepare the crust: Add all of the crust ingredients to a food processor and whiz for a few minutes. The dough should come together and be very moist.
  3. Using your fingers, firmly press the dough into the tart pan.
  4. Prebake the crust for 15 minutes just until the edges start to slightly brown. No need to use pie weights for this easy gluten-free crust!
  5. Meanwhile, prepare the filling: Using a double boiler or heat-proof bowl set over but not touching 2 inches of simmering water, melt together the chocolate chips and coconut oil. Turn off the heat. Gently stir in the cocoa powder, honey, vanilla, and salt until completely smooth. Stir in the nutpods dairy-free creamer and egg, mixing until just combined and smooth.
  6. Pour the filling into the prebaked crust.
  7. Bake until just set, about 22 minutes. The filling should jiggle a bit. Cool on a rack for at least 2 hours.
  8. Sprinkle chopped hazelnuts on top to garnish.