Fudge hazelnut tarts, a recipe with a deeply chocolate flavor, refined-sugar free and healthier than most tart recipes, and easily made in cupcake liners. This recipe is no bake, vegan, dairy-free and gluten-free.
Fudge Hazelnut Tarts
This mini fudge hazelnut tarts are creamy, easy to make within 30 minutes, and will help you feel great, with quality chocolate and other ingredients boosting your mood and supplying some essential nutrients.
Are Hazelnut Tarts Nutritious?
The ingredient break down tells the tale. The crust is made of hazelnut flour which provides protein and tons of other nutrients including B6, folate and zinc. Read more about hazelnut nutrition here.
Mixed with hazelnut flour is cacao powder, raw chocolate that is less processed and less heat-treated then traditional cocoa, so it retains it's nature-provided anti-oxidant powers among others.
The filling is based on coconut milk, known for it's anti-inflammatory effects and MCT fats that benefit weight loss and boost metabolism. So from where I stand, these little hazelnut tarts are looking healthier than a traditional tart made from more processed, less nutritious ingredients!
How Easy Are These Tarts to Make?
Pretty easy! Blend up the crust, press into cupcake liners, freeze while you make the filling. Blend up the filling ingredients, pour into the crust and refrigerate until set. I have made and eaten these within half an hour! And they freeze great so make-ahead is possible.
I use hazelnut flour or meal, but you can of course use fresh hazelnuts. Just toast them at 350 F for 20 minutes on a parchment-lined cookie sheets. Pour them into a cloth kitchen towel hot, and rub to remove skins. Pluck out the bare nuts and process the amount you need to make flour. A lot of work but you will end up with a fresh homemade hazelnut flour. Still, the fresh hazelnut flour I buy from Bob's Red Mill is awesomely close in flavor and so easy to use. So you choose.
How Do These Hazelnut Tarts Taste?
This tart is one of my most popular recipes because there are few ingredients, and because they can be made in cupcake liners.
The filling is creamy, and the crust light and crumbly. I would also call them velvet-y, elegant and hauntingly delicious. And the combo of protein, fiber and magnesium and antioxidants will boost you all day!
You can make these tarts in normal paper cupcake liners by filling the liners half-full. Or, if you want a wider tart, spread foil paper liners by pressing a 2 ½ inch jar on to each liner and line them on a cookie sheet.
Other Easy Pies and Tarts You'll Love
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Fudge Hazelnut Tarts
- ⅓ cup coconut milk (full fat at room temperature, shake can before measuring)
- ⅔ cup cacao powder (or unsweetened cocoa powder)
- ⅓ cup maple syrup
- 1 tbsp cold brewed coffee optional, to enhance chocolate flavor
- 1 tsp vanilla paste
- pinch of salt
- ⅓ cup coconut oil (add this ingredient last. Add half the coconut oil at first; you want a thick pudding like mixture so if half the amount achieves that, stop there)
- Grease 4 tart pans with coconut oil, or line a cupcake tin with 8 papers, or create 8 foil cupcake tart pans as I describe in the post. Dust traditional tart pans, if using, with cacao powder. You don't need to dust the paper or foil containers.If your coconut oil is solid, put the coconut oil jar in a pot of boiling hot water until melted. Don't burn yourself when you lift the jar out to pour out the amount you need. I use an oven mitt to hold the jar.
Make the crust
- Process crust ingredients until moist crumble. Add a bit of water if too dry, they need to hold together.Divide mixture by eight portions. Press mixture into the tart pans or cupcake papers, pushing the sides up a bit to make a well. Move only halfway up a traditional paper cupcake liner if using.You can chill the mixture for 30 minutes to make it easier to press into the liners and hold their shape as you push it up sides.
- Make sure the coconut milk is at room temperature and the coconut oil is melted.At fudge filling ingredients to a blender., but add coconut oil last, and add only half at first.You want a thick pudding like mixture so if half the amount achieves that, stop there. On the other hand, if the mixture is too thick even after all oil is added, add a touch more coconut milk if need be.
- Pour the fudge mixture into the crusts, and refrigerate for 30 minutes or until set. To store, put in an airtight container and freeze for up to 3 months..
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. On this blog you'll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.