Praline Deer Tartlets
[Vegan]

For the Crust:

1. Pre-heat your oven to 360ºF and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.
2. In a mixing bowl, combine the plain flour, coconut oil and maple syrup. Mix and bring together with your hands until a dough forms.
3. Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in color. Allow to cool fully before filling.

For the Filling:

1. Place the coconut cream into a bowl and add in the vegan chocolate spread and vanilla extract. Whip together until combined and light.
2. Spoon around 2 tablespoons of mixture into each tartlet case and smooth out with the back of a spoon.
3. Pop the tartlets into the fridge to set. This will take around 3 hours. You can place them into the freezer for an hour.
4. Decorate with some dark chocolate antlers and 3 ingredient cookies , decorated with more dark chocolate.
5. Store in a sealed container in the fridge and best eaten within 3 days!