Vegan Chocolate Hazelnut Tartlets
This velvety tart is so rich and decadent and made with only 7 simple ingredients. Vegan chocolate and full-fat coconut milk make up the silky ganache filling, set inside a nutty crust of hazelnuts, flour, and butter. Rich, smooth, and just sweet enough.
Serving Size 4
Equipment
- Food processor
- 2 Mini springform pans or 2 tartlet pans
Ingredients
- ¾ cups raw hazelnuts chopped
- ½ cup coconut milk just the thick part from the top of the can
- ½ cup dark chocolate
- ¼ cup vegan butter melted
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
Instructions
- Preheat the oven 375° F
- Add the ground hazelnuts, flour, salt and melted butter to a bowl or food processor and mix to combine. The texture should resemble cookie dough.
- Divide the dough between two tartlet pans and press into each pan until evenly distributed. Make sure there are no holes that the filling could leak out of.
- Bake the crusts for 10 minutes or until golden brown. Once cool enough to touch, remove the crusts from the pan and let them continue cooling on a cooling rack.
- Put the chopped dark chocolate in to a heat safe mixing bowl.
- Add the thick coconut cream (from the top of a can of coconut milk) to a pot. Heat on medium-high heat until it becomes a liquid and is just bubbling.
- Once heated through, carefully pour the coconut milk over the chocolate. Let sit for 30 seconds, and then whisk to fully combine. Add the vanilla and whisk to combine.
- Divide the ganache into the two tart shells. Sprinkle a pinch of chopped hazelnuts to the top of the ganache. Transfer to the fridge and let set for 2 hours. Enjoy.
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