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Wednesday, 1 November 2017

Chocolate and hazelnut tartlets recipe

Vegan, gluten-free, wheat-free

Happy World Vegan Day!
I had to make an extra luxurious and special treat to celebrate this wonderful day!
I've created these little tartlets which are absolutely divine!!! 
They're crumbly, rich, creamy, moorish and best of all....quick & easy to make! 
The crust is made with only 4 ingredients and includes natural sugars. Plus, they only need baking for around 9 minutes until golden then that's it! Delicious golden tartlet crusts ready to be filled with the silky smooth chocolate filling.
The crust is light and crumbly and the filling is ultra rich, creamy and packed full of vegan 'Nutella'. SO GOOD!!!
They are the perfect way to celebrate an occasion (like World Vegan Day), or birthdays, events etc...
Happy baking!

Preparation- 20+ minutes
Baking time- 9-10 minutes
Makes- 5-6
Level- Easy

Ingredients for the base
-100g of plain flour (I use gluten-free)
-65g of coconut flour
-160g of coconut oil (Solid)
-5 tablespoons of maple syrup

Ingredients for the filling
-2 tins of coconut milk (Cream only)
-80g of vegan Nutella (I use Natures store)
-20g of vegan dark chocolate
-1 teaspoon of maple syrup

To decorate
-Whole & chopped hazelnuts
-Dark chocolate

To make the base

Step 1- Pre-heat your oven to 180 degrees c and line 6 tartlet tins with greaseproof paper or grease with vegan butter.

Step 2- In a mixing bowl, combine the plain flour, coconut flour, coconut oil and maple syrup.

Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.

To make the filling

Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.
Gently heat until hot.
Step 2- While the coconut cream is hot, stir in the vegan 'Nutella', chocolate and maple syrup until smooth and creamy. The 'Nutella' will melt into the hot coconut cream. 

Step 3- Place the filling aside to cool for 30 minutes.

Step 4- Once cool, pour into the tartlet crusts, pop into the fridge and allow to set. This will take around 1-2 hours.

I served my tartlets with a sprinkle of grated dark chocolate and chopped hazelnuts....YUM! 

Store in a sealed container in the fridge, best eaten within a few days.


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Holly Jade


  1. Good Morning,
    Have you ever made this as one big tart? Does it work well?

  2. Hi, is it the original coconut flour or shreded coconut flour?
    Btw, I like the uncomplicated way you write the recipies.

    1. Hello, Its just original coconut flour!
      Aww thankyou! x


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