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Caramel, Hazelnut, and Coffee Tartlets With Chocolate Ganache
[Vegan, Gluten-Free]

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A music-loving, health food-obsessed, fitness-focused Manchester-based freelancer and blogger. My name’s Pamela, and I work... Read More

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Caramel, Hazelnut, and Coffee Tartlets With Chocolate Ganache [Vegan, Gluten-Free]

Dairy Free

These tartlets may be small but they are packed full of a more flavor than most full sized tarts. The crust is made with coconut oil and hazelnut and then topped with a creamy date caramel and finished off with a rich, chocolate ganache. This recipe makes enough to share... Read More

Ingredients You Need for Caramel, Hazelnut, and Coffee Tartlets With Chocolate Ganache [Vegan, Gluten-Free]

For the Tarts:

1 plus 1/2 cups gluten-free oat flour
1/2 cup almonds or hazelnuts, ground
3 tablespoons hazelnut butter
3 tablespoons maple syrup
2 tablespoons coconut oil, melted

For the Date Caramel:

1 cup Medjool dates
2 tablespoons hazelnut or almond milk
Dash of vanilla extract
Pinch of sea salt
2 teaspoons coffee

For the Chocolate Ganache:

2 tablespoons coconut oil
2 tablespoons maple syrup
2 tablespoons coconut cream
4 tablespoons cacao powder

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How to Prepare Caramel, Hazelnut, and Coffee Tartlets With Chocolate Ganache [Vegan, Gluten-Free]

Preheat the oven to 350°F.
Grease 6 muffin tins well with oil. Place all of the pastry ingredients in a food processor and blend them until a dough forms.
Divide this into 6 portions and use your fingers to push the pastry into each muffin tin and mold around the bottom and up the edges.
Bake them for 15-20 minutes until golden brown, then leave to cool in the tin.
Meanwhile make the date caramel by dissolving the coffee in 1 teaspoon of boiling water, then place all of the ingredients in a food processor and blend them well to form quite a thick mixture. Scrape this into a container and keep chilled.
When the pastry crusts have cooled, carefully run a knife around them and remove them. Spoon about 1 teaspoon of the date caramel into each and smooth it out.
Now make the ganache by melting the coconut oil and maple syrup, then remove this from the heat.
Whisk in the coconut cream so it melts in, then whisk in the cacao powder to form a smooth glossy sauce.
Spoon this over the caramel to cover and reach the top of the pastry cases.
Leave them to chill and firm up in the fridge for at least 1 hour before serving.

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