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).