This wonderfully creamy coffee tart doesn't require an oven! It is very easy to make and a delicious dessert for all coffee lovers.
This post may contain affiliate links (see privacy policy for further details). As an Amazon Associate I earn from qualifying sales.
I hereby welcome the next sweet recipe on my blog. Hello, creamy coffee tart with hazelnut crust.
I also eat savory foods. For real. In fact, I love to. I just can't miss that one bite of sweet after.
Ok, it would be more appropriate to say “a piece”. A piece of chocolate, a piece of cake. Yes, that's more likely.
In any case, it is clear that when I take my daily sweet bites, I like to know that they are a little healthier than the ones I'd buy.
This means that they haven't seen any refined white sugar, palm oil, or anything like that.
I also eat sweets from the supermarket, but at least my homemade treats should meet these criteria. :)
That's why I like this creamy coffee tart with hazelnut crust so much
- It is not baked, but simply placed in the refrigerator to solidify. The coffee tart is very easy to make.
- It contains no “normal sugar” but is sweetened with dates and coconut blossom sugar (mascobado sugar or cane sugar work as well!).
- It doesn't contain flour and is gluten-free.
- The texture. THE TEXTURE! It melts in your mouth!
The crust tastes incredibly delicious with hazelnuts and caramel.
Then there's this cream. The coffee cream is so silky and smooth!
The consistency of the coffee tart really is unbeatable. It is incredibly soft and creamy. This is because it does not contain any solid components. Neither melted chocolate, nor almond butter or cashews.
Vegan Coffee Tart - Ingredients
The hazelnut crust is made out of the following ingredients:
Oats, hazelnuts, chia seeds, coffee powder, cocoa powder, coconut oil and dates. All ingredients are mixed in a blender until a sand-like mass is formed.
The cream is made from the solid, fatty part of coconut milk. You can get this by putting a can of coconut milk in the fridge for at least an hour.
But it also works if you use coconut milk that is at room temperature. Just make sure it hasn't been shaken for a while. Then the firmer part also settles on top.
Other ingredients in the cream include coconut blossom sugar (or mascobado or cane sugar), cocoa and espresso powder, corn starch, agar agar and vanilla.
These ingredients are simply boiled in a pot, cooled briefly and then emptied into the crust.
Creamy Coffee Tart with Hazelnut Crust – Tips & FAQ
Should I use a specific coconut milk?
Use full-fat coconut milk for this coffee tart. You should only use the solid (fattier) part of the coconut milk, as this makes the cream firm and also gives it a delicate, melt-in-the-mouth consistency.
Can I prepare this coffee tart?
Yes, very good actually. It must be refrigerated for at least 6 hours so that the cream sets. However, you can even make the tart up to 24 hours in advance.
Can I use decaffeinated coffee powder?
Yes absolutely. You can use coffee powder with or without caffeine.
Which toppings are best for this vegan coffee tart?
Chocolate can be used as a topping for this creamy coffee tart. Roasted nuts, sesame seeds, or some espresso/cocoa powder also work great.
I'm also super excited if you send me a message or link me on INSTAGRAM if you made this or another recipe fro Flowers in the Salad!
Here's more delicious tart recipes:
Creamy Coffee Tart (no bake!)
Equipment
- 1 tarte panø 15 cm / 6 inches
Ingredients
Hazelnut Crust
- 100 g oat flakes
- 80 g hazelnuts whole or grated
- 1 tbsp chia seeds
- 2 tbsp coconut oil melted
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 9 medium medjool dates softened, pitted
- ¼ tsp salt
Coffee Cream
- 200 ml coconut milk only the firm, fattier part
- 4 tbsp coconut blossom sugar or mascobado sugar or brown sugar
- 1 tbsp cocoa powder unsweetened
- 1 ½ tsp instant coffee powder
- 1 tsp corn starch
- 1 tsp agar agar
Toppings
- chocolate pralines optional
- roasted nuts optional
Instructions
- Soft dates are required for the hazelnut crust. If you don't have soft dates, soak the hard dates in hot water for 15 minutes and then dry them.
- For the crust, finely grind the oat flakes and hazelnuts in a blender. Add the remaining ingredients and mix until a fine mass is formed. It should stick together when you press it with your fingers. If it is still too dry, mix in 1-2 more tablespoons of coconut oil or 1-2 dates.
- Press the hazelnut mixture firmly into a tart mold (Ø15cm / 6 inches), also along the edge. Chill in the refrigerator.
- For the coffee filling, put all the ingredients in a medium pot and mix well. Bring to the boil once so that the mixture thickens slightly. Stir constantly so that no lumps form. Remove from heat. Let the liquid cool for 10 minutes. When it has reached room temperature, pour the cream into the nut crust and chill in the refrigerator for at least 6 hours or overnight.
- Decorate as desired before serving.
