Vegan Dark Chocolate Mini Tarts

Directions

Base

1. Preheat your oven to 190C and line your muffin tray (24 holes) with coconut oil so nothing sticks to it.

2. Blend almond butter, maple syrup and the flour together.

3. Add in the almond and blend some more.

4. Place equal amounts of your mixture in each hole of the tray.

5. Press the mixture down with the back of a spoon to make a level base.

6. Bake for 10 minutes until golden then remove them from the oven and set them aside to cool down.

Filling

1. Melt coconut cream and Chocolate and Love Panama 80% in a saucepan. 

2. Once your mixture is smooth and fully melted, pour equal amounts on top of your cooled bases.
   

3. Sprinkle each little tart with some hazelnuts and place them in the fridge to set for about an hour.

4. Enjoy!