Oh how I’ve missed Nutella and it’s chocolatey hazelnutty goodness. Luckily Justin’s makes a vegan chocolate hazelnut butter that is just as good and I knew I had to make something with it. I’m calling it NOTella because it’s fun to change around food words when you make them vegan, whether it makes sense or not.
After the success of my apple tartlets last week I figured I could use the same crust and fill it with some Notella mousse-like goodness. Top it off with orange infused chocolate drizzle and toasted hazelnuts and voila – super yummy dessert that’s sure to impress.
These little guys are rich, so one cupcake sized tartlet goes a long way. You’ll probably get kinda messy eating these unless you’re super refined and use a fork and knife but ain’t nobody got time for that! Keep the uneaten ones (if there are any left) in your fridge or else they’ll get a little melty on ya.
2 cups coconut whipped cream $2.37 (recipe here)
1/4 TSP pure orange extract $.44
3 TBSP Chocolate Hazelnut Butter $.96
1 cup gluten free oats $.89
1 cup dates $.49
2 TBSP almond milk $.06
1/2 cup vegan chocolate chips $.83
2 TBSP almond milk $.06
Drop or two of pure orange extract $.11
1/4 cup toasted hazelnuts $.40
Total $6.61 or $1.10 each
Orange Notella Mousse Tartlets
By September 25, 2013Published:
- Yield: 6 Tarlets
Vegan orange chocolate hazelnut mousse tartlets with chocolate drizzle. Gluten-free and delicious.
- 2 CUPS Coconut Whipped Cream
- 3 TBSP Chocolate Hazelnut Butter
- 1/4 TSP Pure Orange Extract
- 1 CUP Gluten-Free Oats
- 1 CUP Dates
- 4 TBSP Almond Milk Divided
- 1/2 CUP Vegan Chocolate Chips
- 1-2 DROPS Pure Orange Extract
- 1/4 CUP Toasted Hazelnuts Crushed
- FOR THE FILLING: In a large bowl mix coconut whipped cream, chocolate hazelnut butter and orange extract until well combined. Cover and place in fridge for 20-30 minutes.
- FOR THE CRUST: Preheat oven to 350°. In a food processor combine oats, dates and 2 TBSP almond milk and blend until a workable dough forms. You may have to stop and scrape down the sides a few times during this process. Divide into 6 portions and using a greased cupcake pan mold into cups (I used the bottom of a glass to press into the dough to make this easier). Bake for about 6 minutes then remove from oven and allow to cool.
- FOR THE TOPPING: In a double boiler melt chocolate, 2 TBSP almond milk and orange extract until smooth. Remove from heat and allow to cool enough to be able to handle.
- Spoon filling into each crust.
- Transfer melted chocolate topping into a pastry bag or plastic bag with a tiny piece of the corner cut off and squeeze onto the tartlets.
- Top with toasted hazelnuts.
- Course: Dessert