chocolate hazelnut tartletts

i thought i'd share with you what i made my love for valentines day

 the way to his heart is with chocolate

that boy loves him some chocolate

and these tartletts, my friends was the

 perfect fit for our valentines day dessert

the flavors are perfectly perfect together

much like him and i

mint infused chocolate pudding

in a hazelnut graham cracker crust

topped with more chocolate & hazelnuts

dusted with cinnamon

one bite and his heart will be yours forever

 don't they say a way to a mans heart is through his stomach i think so? well who ever started that rumor was certainly right




graham crackers and hazelnuts are ground and mixed with a bit of coconut oilthen lightly baked into a delectable tart crust

can i tell you a secret?

homemade vegan pudding use to scare me

you see, i made the best non-vegan pudding back in the day

i was afraid my vegan pudding wouldn't even compare

boy, was i wrong

trust me, you won't be disappointed with this vegan pudding

it is simply amazing

&

easy

go on, you can feel free to super high five me now

 this recipe makes 4 tarts2 for you  & 2 for me or you could invite friends over to share is that weird? sharing your valentines day with another couple ....well i guess that all depends on who the other couple is

what sweet things did you or your sweets make for valentines day?

a dessert that looks impressivebut takes very minimal time out of your day to make 

Chocolate Hazelnut Tartletts

makes 4 tartletts

you will need:

for the pudding

3 tbsp cornstarch

2 tbsp cold water

2 cups almond milk or other non dairy milk

3-5 mint leaves crushed with your hands to release the oils

1/3 cup + 2 tbsp granulated sugar

1/4 cup cocoa powder

pinch of salt

1/3 cup vegan chocolate

1 tsp pure vanilla extract

for the crust

2 cups finely ground graham crackers

1/2 cup finely ground hazelnuts

2 tsp coconut oil, melted

extras for sprinkling a top the tartletts

roughly chopped chocolate

cinnamon for sprinkling

chopped hazelnuts

assembly:

in a small bowl combine water & cornstarch; set aside

in a non-reactive medium sauce pan whisk sugar, cocoa & salt

over medium heat slowly whisk in almond milk & add mint if using

 allow milk to steam but not boil for about 5 minutes

remove from heat

remove mint leaves & add chocolate chips; stir until melted

return to low-medium heat and whisk in cornstarch mixture

continue to whisk over heat until mixture begins to thicken - about 10-15 minutes

remove from heat just before desired consistency is reached

pudding will continue to thicken as it cools

while the pudding cools make the crust

pre heat oven to 350*

in a food processor or blender finely grind the graham crackers and hazelnuts

in a small sauce pot melt the coconut oil - once melted turn off heat and stir in the graham cracker mixture until evenly coated with the coconut oil

evenly divide the graham cracker mixture between 4 mini tart pans

press up the sides and bottom of pan to evenly distribute

place on a baking sheet and bake for 10 minutes

remove from oven & fill with pudding

garnish with bits of chocolate or chocolate shavings, cinnamon & chopped hazelnuts

since the pudding has yet to fully cool bits of chocolate will melt creating

a wonderful chocolate crust

place assembled tartletts in fridge and allow to fully cool for at least 2 hours

keep refrigerated until consumed

enjoy!

Print this Recipe