Chocolate Chestnut & Hazelnut Tartlets
If you want to serve an indulgent, memorable and beautifully rich dessert as an alternative to Christmas Pudding then these tartlets are exactly what you need! No baking required and made from healthy ingredients, they are also vegan, dairy-free and gluten-free too so great for free-from guests. A nutty oaty base topped with a chestnut and hazelnut spread finished off with a medley of chocolate and cranberries.
- Contains Nuts
Ingredients
For the base
- 3.5oz oats
- 3.5oz hazelnuts
- 1.75oz dates
- 2 tbsp maple syrup
- 2 tbsp coconut oil
For The Chestnut Filling
- 5.25oz cooked chestnuts
- 3 tbsp hazlenut butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
For The Chocolate Topping
- 2 tbsp coconut oil
- 2.63oz dark chocolate, broken up pieces
To Decorate
- 1.05oz white chocolate
- 1 tsp coconut oil
- dried cranberries
- chopped hazelnuts
- cacao nibs
Instructions
Step 1
First make the tartlet cases: Place everything in your Ninja Kitchen Nutri Ninja blender and whizz up until the mixture is a bit sticky and comes together – it might still be a little chunky but that’s ok!
Step 2
Divide between 4-6 small loose-bottom tartlet tins and use your fingers to press the mixture around the base and up the sides. Chill while you make the filling.
Step 3
Clean out the blender and add the chestnut filling ingredients. Process well until mostly smooth.
Step 4
Divide this mixture between the tartlets and spread a generous layer across the base to reach ⅔ of the way to the top. Return to the fridge.
Step 5
Next gently melt the dark chocolate and coconut oil then pour over each tartlet to cover the chestnut filling and so it reaches the top. Chill for at least 1 hour.
Step 6
To decorate, gently melt the coconut oil and white chocolate and drizzle over a little on each (keep it in one corner area). Scatter over dried cranberries, chopped hazelnuts and cacao nibs over the white chocolate and either enjoy straight away or return to the fridge until you’re ready to enjoy!