This Chocolate Hazelnut Tart is the ultimate decadent dessert that is dairy-free and the hazelnut crust is simply incredible!
Pi Day is coming up. March 14th. 3/14.
Personally, I never need an excuse to eat pie, but Pi Day is most definitely a good reason to make one!
This Chocolate Hazelnut Tart is made with a delicious hazelnut and cookie crust. The filling is rich and indulgent... but made with avocados instead of heavy cream, so it tastes sinfully delicious – but is healthier!
It all begins with the crust.
We have to talk about this hazelnut crust all on its own.
You guys: this pie crust recipe is IT. THE pie crust recipe to replace all pie crust recipes I will use from here on out.
I have made a lot of different pie and tart crusts in my life, and this is hands down my absolute favorite.
For this crust, I mixed hazelnuts with Biscoff cookies. WHAAA?? Oh yes, I did. And the result is a beautiful, cookie-like crust with sweet nutty hazelnut yumminess throughout.
GIVEAWAY ::: Speaking of hazelnuts, I currently am working with Oregon Hazelnuts on an AWESOME GIVEAWAY. You can enter to win a fabulous bakeware set from one of my favorite stores, Anthropologie! But, this giveaway is only on Instagram! Go to my Urban Bliss Life Instagram page and click on the photo of this hazelnut chocolate pie. All of the rules you need to enter to win are listed there!
The Dairy Free Chocolate Pie Filling
This chocolate pie filling is dairy-free, thanks to one of my favorite top secret healthy ingredient (avocados!!). You can, of course, make it with heavy cream and with regular chocolate chips if you prefer.
But honestly: you won't miss the dairy. This is a version of my avocado chocolate mousse recipe.
I like this recipe because it makes a thicker pie filling, so the texture is not like a creamy chocolate cream pie. This is a rich, luscious, smooth, drink-with-a-Cabernet-Sauvignon kind of chocolate filling.
The mix of dark and semi-sweet chocolate goes really well with the hazelnut crust.
Chocolate Hazelnut Tart recipe
Chocolate Hazelnut Tart
For the Hazelnut Crust
For the Dairy-Free Chocolate Filling
For the optional hazelnut topping
- 3 Biscoff cookies
- 4 cup hazelnuts
- Preheat oven to 325
Make the Crust
- In a food processor, process hazelnuts, cookies, light brown sugar, and melted butter until ingredients are fully incorporated.
- Press crust mixture into the bottom of a 9-inch springform pan, and a little bit up the sides. Just for show (but also to keep the chocolate from spilling over).
- Bake at 325 degrees for about 8-10 minutes, just until the crust is slightly darker in color.
- Remove from oven and allow to cool slightly before filling.
Make the Chocolate Filling
- In a double boiler or a glass bowl placed over a small pot of water (so the water is just touching the bottom of the bowl), bring water to a low boil over medium heat. Add chocolate chips and whisk until chocolate just begins to melt a little, and then slowly add almond milk. Turn off heat and whisk together chocolate and almond milk until the mixture is smooth and all the chocolate is fully melted. Remove bowl, place on heatproof counter top, and set aside to cool slightly.
- Add avocado, cocoa powder, vanilla extract, and agave nectar (or honey) to a food processor**. Add melted chocolate. Process until the mixture is blended and smooth.
Make the optional topping
- In a food processor, blend ¼ cup hazelnuts with 3 Biscoff cookies.
- Sprinkle over the pie for additional hazelnut yumminess.
**No need to wash out the food processor in between uses here. In fact, I recommend NOT doing so because the yummy remaining bits of Biscoff cookies and hazelnuts used to make the crust add even more deliciousness to the filling!
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
I made this hazelnut chocolate pie inspired by a sponsored Instagram giveaway. However, I was in no way obligated to create a recipe for the Instagram giveaway, and, as always, all opinions and photos are my own.