Chocolate Hazelnut Praline Tarts

from The Art of Raw Desserts

This is a chocolate lover’s dream with an elegant finish! Hazelnut and chocolate is a very popular flavor combination and this recipe knocks it out of the park. It’s important to have all the ingredients for the hazelnut chocolate filling at room temperature; if they’re cold, once you add the cacao butter, the mixture will seize and start setting, causing the filling to be challenging to work with. Chocolate requires patience.

Yield: Three 4-inch (10-cm) tarts


Hazelnut Praline

1 cup (135 g) raw hazelnuts, soaked for 2 hours and rinsed

¼ cup (30 g) cacao nibs

¼ cup (60 ml) coconut nectar

6 drops vanilla extract, Medicine Flower brand preferred

Hazelnut Chocolate Crust

1 cup (135 g) raw hazelnuts

¾ cup (98 g) Activated Oat Flour

¼ cup (24 g) cacao powder

2 tbsp (18 g) powdered coconut sugar

3 tbsp (37.5 g) chopped and melted cacao butter

2 tbsp (30 ml) coconut nectar

10 drops vanilla extract, Medicine Flower brand preferred

Hazelnut Chocolate Filling

½ cup (120 ml) Hazelnut Milk, at room temperature

⅓ cup (80 ml) coconut nectar

2 tbsp (12 g) cacao powder

2 tbsp (16 g) mesquite powder

1 tbsp (16 g) hazelnut or almond butter

6 drops vanilla extract, Medicine Flower brand preferred

⅛ tsp Himalayan salt

½ cup (100 g) chopped and melted cacao paste

40 g chopped cacao butter, melted



In a food processor, process the hazelnuts, cacao nibs, coconut nectar and vanilla together until the mixture forms a large crumble. Spread the mixture on a lined dehydrator tray and dehydrate at 115°F (46°C) for 24 hours. The mixture will feel sticky until cool and will crisp up in the freezer. Chill the mixture in the freezer until ready to use.


In a food processor, process the hazelnuts, activated oat flour, cacao powder and powdered coconut sugar together until the mixture resembles coarse flour. Add the melted cacao butter, coconut nectar and vanilla, and process the mixture until the batter starts sticking together.

Using your fingers, divide the crust mixture equally among three 4-inch (10-cm) round tart pans with a removable bottom and use a small spoon to even out the bottom of each crust. Set them aside at room temperature while you make the filling.


In a blender, blend together the hazelnut milk, coconut nectar, cacao powder, mesquite powder, hazelnut butter, vanilla and salt until smooth. While the blender is running on low speed, slowly add the melted cacao paste and melted cacao butter until incorporated. The mixture will be thick but should still be pourable.

Fill each tart crust with the filling, using a small offset spatula to smooth out the top. Set the tarts in the freezer or the fridge for a couple of hours. The filling sets quickly. While you’re waiting for the filling to set, remove the double chocolate frosting from the fridge to allow it to soften at room temperature for piping.


Once the double chocolate frosting is softened enough for piping, remove the tarts from the fridge or freezer and remove them from their pans. Fit an Ateco 882 piping tip to a piping bag and fill the piping bag with the chocolate frosting. Holding the piping bag in a horizontal position with the open end of the tip facing up on top of a tart, start creating a ribbon, zigzagging horizontally on the tart until the entire top is covered.

Remove the hazelnut praline from the freezer. If the praline is stuck together, blitz it in a food processor for a few seconds until it is broken up. Garnish the top of the frosting with the hazelnut praline. Serve immediately or store the tarts in the fridge for up to 5 days. These tarts also freeze well for up to 1 month.

Nada’s Tips & Tricks: This recipe, like all in the book, takes a little time and expertise but it’s well worth the effort – delectable! 

Reprinted with permission from The Art of Raw Desserts by Crystal Bonnet. Page Street Publishing Co. 2022. Photo credit: Crystal Bonnet.