Chocolate And Hazelnut Tartlets
[Vegan, Gluten-Free]

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.