Chocolate Hazelnut Tartlets (Easy No-Bake Recipe)
These chocolate hazelnut tartlets are delicious, quick and easy to make and gluten-free! Plus you only need a handful of ingredients to make this healthy no-bake snack!
Servings: 6 chocolate hazelnut tartlets
Calories: 117kcal
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: 117kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 18mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 47mg | Folate: 11µg | Iron: 1mg | Zinc: 1mg