Vegan Mini Chocolate Hazelnut Tarts

I was thinking all day Monday about what I wanted to make that night and I was sorta stumped.  I knew I wanted something dessert, and I knew I wanted to make something new that I hadn't made before but I could not think of what.  Lots of things sounded good to me.  My  mind kept wandering back to pie or tarts.  I have been on a huge pie and tart kick lately.  I was roasting up some hazelnuts for a savory recipe, and snacking on them as I went, and it came to me.  Something hazelnut.  They were so good I just couldn't resist.  Hazelnut chocolate.  Why not?!

Everybody, myself included loves Nutella.  Right?!  I didn't have any Nutella, but I did have hazelnuts, hazelnut butter, and chocolate on hand.  I was thinking sort of ganache tarts with the hazelnuts and just a plain crust to showcase the flavors of the deliciousness inside.  That was what I ended up making. It may sound involved, but it really was not a big time commitment to make.  I have had these mini tart pans for about 8 years and never used them. I would say this was the perfect time to break them out. And I have now decided that they need to be used more often than every 8 years.

I love that these are individual, like you get an entire tart all to yourself!  I think they would be a good option for Thanksgiving too if you are serving chocolate lovers.  I shared one with my Mom and she was a huge fan of these, and I have a feeling your family will be too!  They are pretty darn crave worthy.

Vegan Mini Chocolate Hazelnut Tarts

Makes 16

Crust:

2 1/2 cups all purpose gluten free flour

1/4 cup coconut sugar or maple sugar

1/2 tsp sea salt

3/4 cup coconut oil in its solid state

about 6-7 Tbsp cold water

Filling:

8 oz vegan dark chocolate, chopped

1/4 cup full fat coconut milk (from the top of the can)

2 Tbsp hazelnut butter

1 cup toasted hazelnuts

To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn't too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 8 five inch circles.  Oil 8 four inch mini tart pans well with coconut oil and fit the circles into them. Shape to fit the pans, don't worry if they tear, just press them back together. Set aside in the refrigerator.

Preheat oven to 375F degrees, then place the tart shells in the oven and bake for about 20 minutes until lightly brown.  Remove from the oven and let cool.

To make filling, combine all ingredients in a double boiler over low heat except the hazelnuts, whisk until the chocolate has melted and the mixture is smooth. Spoon the filling into the crusts and top with the hazelnuts. Place in the freezer for about 20 minutes until set.