These easy chocolate hazelnut tartlets are a delicious and healthy snack! Plus they are super quick and easy to make (within 15 minutes)! You only need a handful of ingredients to make these delightful no-bake and gluten-free treats!
Chocolate Hazelnut Tartlets (No-Bake and Gluten-Free)
Since I’ve made this chocolate hazelnut tartlet recipe – I’ve not gone back to ANY store-bought chocolate and hazelnut-based dessert!
Why? Because this treat has it all! Every bite is filled with a delicious rich chocolatey taste, hazelnut flavour and fudgy goodness! Completely divine!
This treat is a healthier alternative to many store-bought snacks!
- It is gluten-free.
- Made using almond flour.
- Has no refined sugar!
- All you need is one bowl and a handful of ingredients to make these fun size treats!
- Another bonus = you don’t need an oven! This no-bake snack can be whipped up in minutes and frozen for 10 minutes for the perfect texture!
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Notes on Recipe Ingredients
For the chocolate cups:
- Almond flour: use blanched almond flour (this is without the skin). If you are in the UK I recommend this almond flour.
- Raw cacao powder (or cocoa powder): this adds a rich chocolate flavour in the cups.
- Tahini: tahini adds a unique flavour in the chocolate cups, you can substitute with hazelnut butter if preferred.
- Maple syrup: use grade A refined sugar-free maple syrup, this adds sweetness
- Pure vanilla extract (optional): optional but recommended for a hint of vanilla taste and also enhances the chocolate flavor. Look for vanilla extract without added sugar. (If you are in the UK - I recommend Taylor & Colledge vanilla extract).
For the chocolate hazelnut layer:
- Crunchy hazelnut butter: use organic crunchy hazelnut butter for the best texture (try to look for hazelnut butter without palm oil and without added sugar!)
- Dark chocolate (refined sugar free): I like to use my homemade chocolate in this for a fudgier taste (plus it is a healthier alternative to store-bought). You can use any dark chocolate in this recipe. Note: the chocolate will need to be melted before mixing with the hazelnut butter.
- Hazelnuts (optional): you can garnish with roughly chopped hazelnuts for extra crunch!
These treats can also be made vegan by using my homemade chocolate or dairy-free by using dairy-free chocolate.
Equipment
All you need is one bowl to make these treats and cupcake holders (which are freezer-friendly). I recommend using silicone cupcake holders as it is easier to remove the chocolate cups from them – plus this is eco-friendly/environment-friendly (as you can wash and reuse them!)
How to make easy chocolate hazelnut tartlets (no-bake)
To make these chocolate tartlets, start by making the chocolate cups…
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- Sift almond flour and cacao powder into a bowl. Whisk to combine and remove any lumps.
- Add the maple syrup, tahini and vanilla extract. Add the wet ingredients and use a silicone spatula to combine into a sticky chocolate dough.
- Form into cups. Place 6 cupcake holders onto a tray. Divide the dough into 6 portions and place into each silicone cupcake holder. Use your hands to flatten the dough and press against the sides of the cupcake holder to form into cups. Transfer into the freezer for 5 minutes (while you make the chocolate hazelnut layer).
Next make the chocolate hazelnut layer…
- Mix the melted chocolate and hazelnut butter in a bowl to form a uniform mixture (use a spatula to help combine). Taste sweetness and adjust if desired by adding a teaspoon of maple syrup.
- Add the chocolate hazelnut layer on top of each the chocolate cups.
- Top with chopped hazelnuts and freeze for another 5-10 minutes. Serve and enjoy!
Tips to make the best no-bake chocolate hazelnut tartlets
- Use crunchy hazelnut butter: in this recipe the crunchy hazelnut butter works best for the crunchy texture. If you are using smooth hazelnut butter I recommend stirring in a some chopped hazelnuts for added crunch texture.
- Adjust sweetness: taste the hazelnut chocolate mixture and adjust sweetness. You can add another teaspoon of refined sugar-free maple syrup to the mixture before transferring into the chocolate cups. Note: dark chocolate and hazelnut have rich flavours so you may prefer adding sweetness based on taste preferences). Maple syrup will also give the chocolate hazelnut layer a fudgier consistency.
Variations
- Peanut butter and chocolate: replace peanut butter with hazelnut butter to make chocolate peanut butter tartlets!
- Orange and chocolate: add orange zest to the melted chocolate for a chocolate orange and hazelnut flavour!
Storage tips
These chocolate hazelnut tartlets can be stored in the fridge for up to 5 days or freezer for up to 3 months.
Store in an air-tight container (which is freezer-friendly) and label to keep track of your treats!
How to serve
- These no-bake chocolate hazelnut tartlets are perfect as a snack, dessert or even a treat with your morning coffee!
- You can serve these with masala chai, homemade almond milk or coffee!
- For other hazelnut sweet snacks or desserts check out our easy hazelnut cookie dough!
Related
Looking for other recipes like this? Try these:
Chocolate Hazelnut Tartlets (Easy No-Bake Recipe)
These easy chocolate hazelnut tartlets are a delicious and healthy snack! Plus they are super quick and easy to make (within 15 minutes)! You only need a handful of ingredients to make these delightful no-bake and gluten-free treats!
Ingredients
Chocolate Tartlet Shells
- 31 g Almond flour or ¼ cup (packed)
- 12 g Cacao powder or 2 tbsp
- 25 g Tahini (runny) or 2 tablespoon
- 27 g Maple syrup (refined sugar-free) or 1 tablespoon + 2 teaspoon
- ¼ teaspoon Pure vanilla extract optional
Chocolate Hazelnut Layer
- 45 g Crunchy hazelnut butter
- 120 g Homemade chocolate (refined sugar-free (melted) or dark chocolate store-bought
- 1 teaspoon Maple syrup (refined sugar-free) (optional for extra sweetness)
- 1 tablespoon Hazelnuts (optional) (to garnish for extra crunch)
Instructions
To make the Chocolate Tartlet Shells
- Sift almond flour and cacao powder into a bowl. Whisk to combine and remove any lumps.
- Add the maple syrup, tahini and vanilla extract. Add the wet ingredients and use a silicone spatula to combine into a sticky chocolate dough.
- Place 6 cupcake holders onto a tray. Divide the dough into 6 portions and place into each silicone cupcake holder.
- Use your hands to flatten the dough and press against the sides of the cupcake holder to form into cups. Transfer into the freezer for 5 minutes (while you make the chocolate hazelnut layer).
To make the Chocolate Hazelnut Layer
- Mix the melted chocolate and hazelnut butter in a bowl to form a uniform mixture (use a spatula to help combine). Taste sweetness and adjust if desired by adding a teaspoon of maple syrup.
- Add the chocolate hazelnut layer on top of each the chocolate cups. Top with chopped hazelnuts and freeze for another 5-10 minutes. Serve and enjoy!
Notes
- Use crunchy hazelnut butter – you can get either smooth or crunchy hazelnut butter, in this recipe the crunchy hazelnut butter works best because of the texture and added crunch, if you are using smooth hazelnut butter I recommend mixing in chopped hazelnuts to give the added crunch texture
- Adjust sweetness – whether you are using homemade chocolate or store-bought dark chocolate, once you mix with the hazelnut butter, taste the mixture and if required you can add 1 teaspoon of maple syrup to the mixture before adding into the cups for sweetness (dark chocolate and hazelnut have rich flavours so you may prefer adding sweetness based on taste preferences). Maple syrup will also give the chocolate hazelnut layer a fudgier consistency.
- Variations – for a different flavour you can use peanut butter to make chocolate peanut butter tartlets or add orange zest to the melted chocolate for a chocolate orange and hazelnut flavour
- Storage: These chocolate hazelnut tartlets can be stored in the fridge for up to 5 days or freezer for up to 3 months. Store in an air-tight container (which is freezer friendly) and label to keep track of your treats!
Nutrition
Calories: 117kcalCarbohydrates: 6gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 18mgPotassium: 117mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 0.3mgCalcium: 47mgFolate: 11µgIron: 1mgZinc: 1mg
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