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 or fluted mini tart pans. This recipe is no bake, vegan, dairy-free and gluten-free.
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..