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This Raspberry Chocolate Tart recipe with no-bake vegan Nutella filling and crispy hazelnut crust is rich, creamy, delicious and easy to make! Topped with smooth chocolate ganache, fresh berries, and toasted hazelnuts, you’ll have an amazing dessert that’s perfect to make ahead for any occasion!

Raspberry Chocolate Tart with hazelnuts and pomegranate (food photography, food styling)

When it comes to chocolate, I typically prefer it combined with either nuts or fruit. Since my raspberry chocolate cake was so delicious, I wanted to create another chocolaty recipe with that combination. In my opinion, raspberries and chocolate were just made for each other, but Nutella and raspberries are even better! The rich hazelnut chocolate flavor pairs so well with the juicy fruity raspberries on top of this crunchy tart crust. Honestly, it couldn’t be better and simpler!

Raspberry Chocolate Tart with hazelnuts (Vegan Nutella Pie)

Which pan can I use?

I usually make one large tart so I can cut it into individual pieces for serving. However, you can also use smaller tart pans to make tartlets if you prefer. Just be sure to use a tart or tartlet pans with a removable bottom for easier removal. If you don’t have any, you can also make this tart in a springform pan.

The perfect dessert to make ahead!

The hazelnut tart crust is wonderfully crunchy and a delightful complement to the smooth vegan Nutella chocolate filling. Since this tart sets up in the refrigerator, you can also make this dessert in advance. Simply store in the fridge until you want to serve it!

Vegan Nutella Tart (Hazelnut Chocolate Pie)

How to make Raspberry Chocolate Tart

This Raspberry Chocolate Tart is really easy to make with just a few ingredients in two simple steps! While this is a foolproof recipe essentially, I took some step-by-step shots for you so you can understand exactly what you have to do.

Step 1: Prep the hazelnut crust

Start to make the crunchy hazelnut tart crust by roasting the hazelnuts for a few minutes. Then place into a blender or food processor and crush until they are gound. Transfer the ground hazelnuts to a bowl. Add the flour, coconut sugar, and a pinch of salt and whisk to combine. Next, add in the cold cubed vegan butter and knead with your hands to form a dough. Once the mixture sticks together press it into your lightly greased tart pan. I think that using the back of a spoon or the bottom of a glass, works best to press the crust into the tart pan. Also, make sure the crust goes up the sides of the pan.

hazelnuts in a blender to make tart crust

ground hazelnuts in a blender to make flour for vegan tart crust

flour, ground hazelnuts, coconut sugar, and a pinch of salt to make tart crust

flour, ground hazelnuts, coconut sugar, a pinch of salt, and cold cubed vegan butter to make tart crust pastry

Step 3: pre-bake the crust

Now you’ll have to pre-bake the crust. Prick the bottom a few times with a fork. Then place a piece of parchment paper on top of the crust and fill in pie weights (e.g. dry rice or beans). Bake for 12-15 minutes, then remove the pie weights and bake another 5-10 minutes until golden brown. Place on a wire rack and allow to cool while it will get firmer and crisp up even more.

blind baking tart crust with dry rice for pie weights

Step 3: Make the filling

While the crust cools, you can prepare the chocolate hazelnut filling for your raspberry tart. It is literally just the same process as you would cook traditional pudding or custard. Start to whisk the cornstarch and 1/3 cup of the coconut milk together in a small cup. Set aside. Heat the rest of the coconut milk, vegan Nutella (use your favorite creamy chocolate hazelnut spread), and vanilla extract in a saucepan and whisk to combine. When it starts to boil, whisk in the cornstarch mixture and cook for 2-3 minutes until thickened. Remove from heat, then pour into the crust. Finally, chill the tart in the refrigerator for at least 4 hours or overnight to set. That’s all you have to do!

hazelnut tart shell, healthy nut cookie pie crust

chocolate hazelnut tart, vegan nutella pie

Step 4: decorate & enjoy!

I topped my Raspberry Nutella tart with a thin layer of vegan chocolate ganache. However, this is just optional as this dessert is chocolaty, rich, and just irresistible how it is! You can also garnish it with the remaining toasted hazelnuts or other fruits you like. Also, strawberries, blueberries, blackberries, pomegranate, bananas, and simply anything would be great here!

This Vegan Raspberry Chocolate Tart is

Dairy-free
Egg-free
Easy to make
Rich
Smooth
Creamy
Chocolaty
Fruity
Nutty
So delicious!

If you love chocolate, be sure to check out these amazing recipes!

If you try this Vegan Raspberry Chocolate Tart recipe, please leave a comment and rating! And if you take a photo of your chocolate hazelnut Nutella dessert and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying!