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You know that classic combination between chocolate and hazelnut, which makes everything taste like Nutella and Ferrero Rocher and that turns even the most grumpy guy of the group into the most smiling and friendly person? The recipe that I share with you today brings all that and more! It brings the flavor, brings the texture and brings the creaminess that no one can resist!
I’ve made a few recipes with chocolate and hazelnuts and of them all, without a doubt, this is my favorite! First, because they are mini tarts and you can’t avoid to drool over these cuties. Then because the balance between chocolate and hazelnut flavors is on point. And finally, because never has a filling been so perfectly creamy!
I don’t even say anything else because I want to transport you right away to the recipe so you can make it today!
EASY | QUICK | NO OVEN | CREAMY | GLUTEN FREE | FLOUR FREE | ELEGANT | SEXY | IRRESISTIBLE
They say a picture worth more than a thousand words and in this case I couldn’t agree more! These chocolate and hazelnut tartlets are everything they seem, and maybe even a little more!
Hazelnut is the queen of the recipe, from the base to the filling, the hazelnut is what brings all the magic to these little tartlets.
For the base I used crushed toasted hazelnut and for the filling I used hazelnut butter. Pay attention to the choice of hazelnut butter when making this and other recipes with this ingredient. The texture and composition of the butter make all the difference in the final result.
In this recipe I used Bett’r Hazelnut Butter, a butter made 100% with organic roasted hazelnuts, without any other added ingredients like oils or sugars. What I like most about this butter is its super thin and fluid texture. I’ve never seen one like it at this level. It’s perfect to incorporate into any recipe, and it worked beautifully in the filling of these pies.
For this recipe you don’t need an oven, it’s all done with the food processor, put in the individual pie tins, fridge and that’s it!
And if you’ve been invited to a party at a friend’s house and you’re the one who has to bring dessert, don’t think any more and take these tartlets that are going to be a hit! You still earn the title of friend with the most talent in the kitchen!
BASE
240gr of date paste
1/4 cup raw cocoa powder
1/2 + 1/3 cup toasted hazelnuts
CREAM
300gr of silken tofu
100g of melted dark chocolate
1/3 cup Bett’r Hazelnut Butter
2 tbsp caramel powder*
BASE
240gr of date paste
1/4 cup raw cocoa powder
1/2 + 1/3 cup toasted hazelnuts
CREAM
300gr of silken tofu
100g of melted dark chocolate
1/3 cup Bett’r Hazelnut Butter
2 tbsp caramel powder*
1- Put all the ingredients of the base in a food processor and grind until you get a moldable dough, which does not stick to your hands.
2- Divide the base dough into 7 small pie tins with removable bottoms, and press with your fingers until you fill the entire area of the tins with the dough. Take it to the fridge.
3- Melt the 100gr of chocolate in a bain-marie.
4- Put the cream ingredients in the food processor and grind until you get a very smooth, creamy and lump-free cream.
5- Pour the cream into the previously made bases.
6- Take it to the fridge for at least 4 hours.
7- Serve plain, with a cherry on top.
1- Put all the ingredients of the base in a food processor and grind until you get a moldable dough, which does not stick to your hands.
2- Divide the base dough into 7 small pie tins with removable bottoms, and press with your fingers until you fill the entire area of the tins with the dough. Take it to the fridge.
3- Melt the 100gr of chocolate in a bain-marie.
4- Put the cream ingredients in the food processor and grind until you get a very smooth, creamy and lump-free cream.
5- Pour the cream into the previously made bases.
6- Take it to the fridge for at least 4 hours.
7- Serve plain, with a cherry on top.
*This recipe was supported by Pronatural.com.pt
*You can find Bett’r Hazelnut Butter at Pronatural’s online store with a 10% discount when using the code TAVG.
*To make the caramel powder, put sugar in a frying pan and heat until it reaches a caramel point. Then pour the caramel onto a sheet of parchment paper and let it cool and solidify completely. Finally, break the caramel into pieces, put it in the food processor and grind until you get a fine powder.
*This recipe was supported by Pronatural.com.pt
*You can find Bett’r Hazelnut Butter at Pronatural’s online store with a 10% discount when using the code TAVG.
*To make the caramel powder, put sugar in a frying pan and heat until it reaches a caramel point. Then pour the caramel onto a sheet of parchment paper and let it cool and solidify completely. Finally, break the caramel into pieces, put it in the food processor and grind until you get a fine powder.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!