Description
These Vegan Chocolate Hazelnut Tartlets are a decadent yet dairy-free treat, featuring a crunchy hazelnut crust filled with a silky dark chocolate ganache made with creamy coconut milk.
Ingredients
Scale
- 3/4 cup raw hazelnuts, chopped
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 cup vegan butter, melted
- 1/2 cup coconut milk (thick part from the top of the can)
- 1/2 cup dark chocolate, chopped
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- A pinch of chopped hazelnuts (for topping)
Instructions
- Set your oven to 375°F (190°C) to prepare for baking the tartlet crusts.
- In a bowl or food processor, combine the chopped hazelnuts, all-purpose flour, salt, and melted vegan butter. Mix until the texture resembles cookie dough.
- Divide the dough evenly between two tartlet pans. Press the dough into the pans uniformly.
- Place the tartlet pans in the oven and bake for 10 minutes or until the crusts turn golden brown. Let them cool slightly, then remove from the pans and set on a cooling rack.
- Place the chopped dark chocolate into a heat-safe mixing bowl. Warm the thick coconut cream over medium-high heat until it becomes liquid.
- Pour the heated coconut cream over the chopped chocolate. Let it sit for 30 seconds, then whisk until smooth. Stir in the vanilla extract.
- Divide the chocolate ganache evenly between the two cooled tartlet shells. Sprinkle a pinch of chopped hazelnuts over the top of each.
- Transfer the assembled tartlets to the refrigerator and let them chill for 2 hours.
Notes
- Perfectly portioned for four servings.
- Combine rich flavors and textures in this delightful vegan dessert.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg