Italian Hazelnut tart with figs

What’s amazing of living in a small country like Switzerland is that neighboring countries are easily accessible. Living in the southern part of the country means getting to Italy in 20 minutes and Italy is definitely my favorite country when it comes to grocery shopping and food!

Italian Piedmont hazelnuts are famous for a reason. With a delicate, earthy flavor and a tinge of nutty sweetness, these hazelnuts  contain none of the bitterness or burned flavors you’ll find in regular commercial versions. Of course, If you can’t find them where you live, just use regular hazelnuts. But you NEED to try them once in a life!

This tart is completely plant-based and it is made of a crunchy crust filled with a delicious hazelnut cream.

I really wanted to enhance the high quality taste of these amazing hazelnuts, so I didn’t paired them with chocolate. If you like the chocolate-hazelnut combo, feel free to add 1-2 tbsp of cacao powder to the filling, or use this recipe.

I baked the crust to make it crunchier, but it’s absolutely safe and fine to eat it raw. Apart for the crust, the recipe is completely raw, since you don’t need to bake or freeze the filling!

As you can see in the pic above, the filling is super rich and creamy and it pairs so well with the crunchy crust!

I really hope you like this recipe guys! As always, if you try one of my recipes, tag me on Instagram @foodie.yuki so that I can see and share your pics in my stories!

Happy Fall baking!

Piedmont hazelnut tart with figs

Plant-based, dairy-free, refined sugar-free, vegan-friendly, raw version
Prep Time30 mins
Cook Time10 mins
Soaking time10 hrs
Total Time10 hrs 40 mins
Servings: 1 20cm tart
Author: Yukiko @foodie.yuki


  • one 20cm / 8" tart tin


Ingredients for the base

  • 200 g /2 cups oats, GF if needed
  • 1 tbsp cacao nibs
  • pinch pink salt
  • 80 g/ 1/4 cup +1 tbsp unsweetened organic hazelnut butter
  • 60 g/ 1/4 cup pure maple syrup

Ingredients for the hazelnut cream

  • 50 g/ 1/3 cup raw cashews, soaked overnight
  • 100 g/ 3/4 cup roasted and peeled Piedmont hazelnuts soaked overnight
  • pinch of pink salt
  • 1 tsp vanilla bean paste
  • 300 g/ 1 1/4 cups coconut cream of a can
  • 60 g/ 1/4 cup pure maple syrup
  • 30 g/ 1 oz. raw cacao butter


Make the base

  • Preheat oven to 170C/338F degrees.
  • Place the oats, salt and cacao nibs in a food processor and blend until finely ground.
  • Add hazelnut butter and maple syrup and blend until a sticky dough forms.
  • Press the dough firmyl into the tart tin and bake for 10-12 minutes.
  • Let cool down completely.
  • If you want the tart to be raw, press the dough into the tart tin, skip baking and place the base into the refrigerator to set.

Make the hazelnut cream

  • Drain and rinse the cashews and hazelnuts. Remove any skin left.
  • Place them in a high speed blender together with the vanilla, salt, maple syrup and coconut cream. Blend until smooth.
  • With the machine running, slowly add the melted cacao butter and blend until completely smooth and creamy.
  • Pour the filling over the tart base, gently tap over a work surface to remove bubbles and place in the refrigerator to set overnight.

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  1. Tanya-Angelina. Neil.

    Love this, WoW


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