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.