• Nocciolata Hazelnut Tartlets

    At last! A Dairy-Free Chocolate Hazelnut Spread courtesy of Nocciolata Rigoni di Asiago. I was so excited to find this NEW product that it inspired me to create a Dairy-Free & Gluten-Free dessert.  These tartlets pair perfectly with champagne for a celebratory treat or anytime you need a sweet little bite. Nocciolata USA

    Makes 12 tartlets

    1 1/2 cups hazelnuts
    1/2 cup gluten-free quick oats
    2 tablespoons pure maple syrup
    2 tablespoons coconut butter, melted
    1/4 teaspoon pure vanilla extract
    1/4 teaspoon salt

    1 to 1-1/2 jars of dairy-free Nocciolata

    Top with your choice of fruit (strawberry, raspberry, satsuma mandarins, etc.)

    Preheat the oven to 350°F

    In a food processor, combine the hazelnuts, oats, maple syrup, coconut butter, vanilla, and salt. Process the mixture, scraping down the sides with a rubber spatula as needed, until the mixture resembles course sand and begins to come together.

    Using your fingers and or the back of a small spoon, press the mixture firmly and evenly into a non-stick mini tartlet pan (cups measure 2½ x ¾ inch). Place the pan in the middle of the oven and bake for 15-minutes or until golden brown. Transfer the pan to a wire rack to cool completely. Fill the cool tartlet shells with about 1-tablespoon of Nocciolata and top with fruit.

    Timesaver tip: Once the tartlet shells are fully cooled, place them in an airtight container with a tight fitting lid and freeze for later use.  Can be frozen for up to 2-months.  When ready to use, simply thaw, fill, arrange the fruit, and serve.