No-Bake Chocolate Hazelnut Mini Tarts

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich chocolate and toasted hazelnut combine in these bite-sized no-bake tarts, perfect for quick indulgence. This recipe, ready in about 38 minutes, layers hazelnuts, graham cracker crumbs, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 12 Dessert cuisine 210 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup hazelnuts
1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
8 oz semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup hazelnut spread (such as Nutella)
1/4 tsp sea salt flakes

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F. Spread 1 cup hazelnuts on a baking sheet and toast for 10 minutes until fragrant and skins loosen; rub skins off with a towel.
Step 2: In a medium bowl, combine 1 cup graham cracker crumbs, toasted hazelnuts, and 4 tbsp melted unsalted butter; mix until crumbs are evenly moistened.
Step 3: Press the crumb mixture firmly into the bottoms and up the sides of 12 mini tart pans or a mini muffin tin; bake for 8 minutes until set, then cool completely.
Step 4: In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer; remove from heat and pour over 8 oz semi-sweet chocolate chips in a bowl.
Step 5: Let sit for 2 minutes, then stir gently until smooth; stir in 1/4 cup hazelnut spread until fully incorporated.
Step 6: Spoon the chocolate filling evenly into each cooled tart shell, sprinkle 1/4 tsp sea salt flakes over the top, and refrigerate for at least 1 hour until firm before serving.