Everyone deserves a chocolate treat every now and again and these Raw Sicilian Hazelnut Tartlets are vegan and gluten-free so can be enjoyed by everyone!

Made with Seed and Bean’s delicious Sicilian Hazelnut Chocolate, which is completely dairy-free, these tartlets are rich and ever so moreish, give them a go!

Ingredients

For the crust

1 scoop Pea Protein Classic Vanilla

160g gluten free oats

1tsp maca powder

½ tsp vanilla bean powder/paste

1 tbsp Coconut oil, melted

2tbsp agave syrup

100g ground hazelnuts

80ml water  

For the filling

65g Seed and Bean Sicilian Hazelnut Dark Chocolate

1 large avocado

100g hazelnuts

100ml coconut milk

40g cocoa powder

2/3tbsp agave syrup  

Toppings

2 tbsp whole hazelnuts

20g Seed and Bean Sicilian Hazelnut Dark Chocolate, grated

1tbsp agave syrup

Method

To make the crust

1. Place all of the crust ingredients into a food processor, then grind until combined and it begins to come together. Add more water if the crust is too dry.


2. Firmly press the mixture into the greased tins (6 small tarts) and place into the freezer.

To make the filling

1. In a medium bowl, break the chocolate into small pieces.


2. Add avocado, hazelnuts, coconut milk, cocoa powder and agave syrup, then blend with an electric blender on high speed until smooth. This will take around 5 minutes.


3. Fill the tarts with the hazelnut cream.


4. Place them in the fridge to set for at least 30 minutes. Top with hazelnuts, agave syrup and, using a vegetable peeler, shave dark chocolate over the top.


5. Keep them in the fridge until you're serving. Enjoy!

We’d love to see how yours turns out, tag us in your photos over on Instagram, Facebook and Twitter.