Are you looking for a dessert recipe that is rich, decadent, and sophisticated? Look no further than these Espresso Chocolate Tartlets. With a buttery crust and a smooth espresso ganache filling, these tartlets are the perfect dessert for any special occasion or simply a weekend treat.
Add almond meal, date paste, maple syrup, coconut oil, cacao powder and salt into a food processor and pulse to form a crumbly dough.
In 4x non-stick tartlet tins 120x20mm; spread and press the dough evenly along the base and sides of the tin. Place in the fridge for 20 minutes to set while you prepare the filling.
Place all the ingredients for the expresso ganache: Tofutti cream cheese, cashew nut butter, maple syrup, melted dark chocoalte, coconut oil and salt into a blender and blitz until fully blended.
Remove the set chocolate tartlets from the fridge and equally divide and spread the ganache into the bases.
Top with shaved chocolate and chopped hazelnuts.
Chill in the fridge for 1-2 hours and enjoy!
4 servings
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