Chocolate Hazelnut Tart

Holiday vibes are still going strong here in Tulsi Spirit HQ!! So, we're sharing our famous Chocolate and Hazelnut tart. This tart is adaptogenic (of course!), completely plant-based and gluten free! But shhh don't tell anyone because they will never be able to tell! It goes so well at our dinner table that we've been making it for years now so get ready for all the compliments when you make this beauty.

In terms of its nutrient content, well it's a rich, indulgent dessert so we won't lie, you can't call it "healthy". But and there's a but! It's a much better option to other processed, full of white sugar desserts out there so as far as healthy goes, it would be so much better to you than your average dessert.

Secondly, the mushroom you choose to add to it (we normally go for Turkey Tails, as in the depth of winter we want to strengthen our immune system as much as we can and as we eat it around the holidays, we want to assist our digestion - and I'm sure you know why) will add extra "hidden" health benefits to this tart that will go undetected flavour-wise but not feeling-wise.

Servings: 12, Prep time: 15 minutes, Total time: 5 hours


For the crust -
1 cup hazelnuts
2 cups rolled oats
1/4 tsp salt
5 Tbsp coconut oil - melted
4 Tbsp maple syrup

For the filling -
1 can full-fat coconut milk
180g / 2 packets of 70% dark chocolate
3 Tbsp maple syrup
4 Tbsp hazelnut butter
1 Tsp vanilla extract
2 Tbsp Turkey Tails Mushrooms powder or other
Pinch of salt


  1. Preheat the oven to 180 degrees.
  2. Place hazelnuts in food processor and process into a fine meal.
  3. Add to the food processor the rest of the crust ingredients and process until well combined. The mixture should be sticky when you press it between your fingers.
  4. Transfer the dough to a tart pan. Using your fingers, press the mixture down evenly to cover the pan.
  5. Bake for 15-17 minutes until golden brown, then remove and let cool completely.
  6. Add the filling ingredients (except the mushroom powder) into a pot on medium heat, mix until the chocolate begins to melt. (take extra care so the chocolate doesn’t burn!) Take off the heat and stir the mushroom powder in. Pour onto your cooled crust.
  7. Place the tart in the fridge for 2-3 hours (overnight is best) until set, then top with chopped hazelnuts and serve.

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