These wonderful little tarts by Waitrose can be made in advance and served straight from the fridge. You can leave out the cherry compote and dust the tops with a little cacao before serving if you prefer a more defiantly chocolate-y dessert.

Prep. time: 30 minutes, plus chilling

Cooking time: 10 minutes

Makes 4


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


  • 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. 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.
  2. 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.
  3. 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.

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Rachel is the beauty and fashion director at IDEAL. She loves trying new products and is an avid fan of London's fashion, from the high end to the high street.