An extra luxurious and special treat to enjoy anytime of year! These crumbly, rich tartlets are incredibly easy to create and feature a delicious four-ingredient crust!

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Chocolate And Hazelnut Tartlets [Vegan, Gluten-Free]

Calories

471

Serves

6

Cooking Time

30

Ingredients

To Make the Base:

  • 3/4 cups gluten-free flour
  • 1/2 cup coconut flour
  • 3/4 cup solid coconut oil
  • 5 tablespoons maple syrup

To Make the Filling:

  • 2/3 cup coconut cream (from the top of 2 cans of coconut milk)
  • 1/4 cup  vegan "nutella"
  • 2 tablespoons dark chocolate
  • 1 teaspoon maple syrup

To Add As Optional topping:

  • Whole and chopped hazelnuts
  • More dark chocolate
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Preparation

To Make the Base:

  1. Pre-heat your oven to 355°F and line 6 tartlet tins with parchment paper or grease with vegan butter.
  2. In a mixing bowl, combine the plain flour, coconut flour, coconut oil, and maple syrup.
  3. Mix and bring together with your hands until a dough forms.
  4. Press the dough into the lined tins and pop into the oven to bake for 9-10 minutes, until golden in color.
  5. Allow to cool fully before filling.

To Make the Filling:

  1. Scoop out the solid cream from the cans of coconut milk and place into a saucepan. Gently heat until hot.
  2. While the coconut cream is hot, stir in the vegan 'Nutella', chocolate and maple syrup until smooth and creamy. The 'Nutella' will melt into the hot coconut cream.
  3. Place the filling aside to cool for 30 minutes.
  4. Once cool, pour into the tartlet crusts, pop into the fridge and allow to set. This will take around 1-2 hours.
  5. For an optional topping, serve tartlets with a sprinkle of grated dark chocolate and chopped hazelnuts.

Notes

Store in a sealed container in the fridge, best eaten within a few days

Nutritional Information

Per Serving: Calories: 471 | Carbs: 36 g | Fat: 36 g | Protein: 4 g | Sodium: 53 mg | Sugar: 14 g Nutrition information does not include optional topping. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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