These vegan tarts can be made in advance, and served straight from the fridge. 

Serves: 4


For the tart crustChocolate cherry tarts 1

  • 100g blanched hazelnuts
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • Pinch sea salt

For the tart filling

  • 150ml maple syrup
  • 6 tbsp cacao powder
  • 4 tbsp coconut oil, melted
  • 4 tbsp black cherry preserve
  • Pinch sea salt
  • 4 glacé cherries


  1. Preheat the oven to 180°C, gas mark 4. For the tart crust, tip the hazelnuts onto a roasting tray and roast for 6-8 minutes until golden; set aside to cool completely.
  2. Once cool tip the nuts into the bowl of a food processor and whizz, pulsing until just finely ground, (take care not to over-blend or the nuts will release too much oil). Tip in the cacao and pulse again until combined, then add the maple syrup, coconut oil and a pinch of sea salt. Pulse until just combined.
  3. Line 4 x 9cm tart tins with a large square of clingfilm and press a quarter of the tart crust into each, using oiled fingertips to evenly cover the base and sides. Chill for at least 2 hours.
  4. Spread 1 tbsp cherry conserve over the base of each tart. Next place the maple syrup in a mixing bowl and, with a balloon hand whisk, whisk in the cacao 1 tablespoon at a time. Whisk in the melted coconut oil a little at a time until you have an emulsified mixture. If the mixture is too thick, set the bowl over a pan of simmering water briefly to warm up the mixture.  Stir in a pinch of sea salt, then pour into the tart cases. Top each with a glacé cherry and chill for at least 2 hours or overnight before serving, dusted with a little more cacao powder, if liked.

Image and recipe courtesy of Waitrose & Partners

Leave a Comment