These coffee and hazelnut butter tarts are tiny cups of espresso-fueled mischief with a side of “don’t talk to me.” Each bite combines creamy, nutty drama with bold coffee energy—like your best friend in dessert form. Vegan, no nonsense, and outrageously indulgent, they’re baked for those days when caffeine isn’t cutting it. Hazelnut butter adds elegance, while the tart shell says, “I have boundaries.” They’re perfect for brunch, dessert, or pretending your life is together. Quick to prep and faster to vanish, these little troublemakers belong on your plate and not in your Pinterest dreams. Let’s get tarted, babe.
Coffee and Hazelnut Butter Tarts
Rich, vegan coffee and hazelnut butter tarts with a crisp shell and creamy center. Perfect for showing off without actually trying.
Ingredients
For the crust:
- 1 cup almond flour
- 1/4 cup coconut oil melted
- 2 tbsp maple syrup
- Pinch of sea salt
For the filling:
- 1/2 cup hazelnut butter
- 1/3 cup brewed coffee cooled
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Optional: vegan chocolate chips or chopped hazelnuts for topping
Instructions
- Preheat oven to 350°F (175°C). Line or lightly grease your muffin tin.
- In a bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Stir until dough forms.
- Press about 2 tablespoons of crust mixture into each muffin cup. Make a well in the center for the filling.
- Bake crusts for 8–10 minutes or until edges turn golden. Let cool slightly.
- While crusts cool, mix hazelnut butter, brewed coffee, coconut cream, maple syrup, vanilla, and a pinch of salt until smooth.
- Spoon filling evenly into tart shells.
- Optional: Top with chopped hazelnuts or chocolate chips if you want to pretend you’re on Bake Off.
- Chill in the fridge for 1 hour until set—or eat warm if patience isn’t your thing.
Notes
🔬 Nutritional Info (Per Tart)
- Calories: 215
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
🌱 Vitamins & Minerals (Per Tart)
- Magnesium: 7%
- Iron: 5%
- Vitamin E: 6%
- Folate: 4%
- Zinc: 4%
💡 Tips & Notes
- Don’t skip chilling unless you like your tarts emotionally unstable like your ex.
- Add a sprinkle of flaky salt on top for fancy vibes.
- Want more punch? Mix in a tiny bit of espresso powder with the filling.
- Use silicone molds if you’re not into tart-removal gymnastics.
- Store leftovers in the fridge (but who are we kidding—there won’t be any).
