Chocolate + Coconut Tartlets

Hey, guys -- a recipe! Please know I'm not being lazy by illustrating this post with iPhone pictures. I still can't find my camera charger, so I'd rather post something delicious than nothing at all. Consider it Insta-gratification, right?

Now, full disclosure: I had a little difficulty with the execution, as you'll see. I didn't grease my muffin tin enough or perhaps I should have used cupcake liners. Initially, I thought the whole thing was a failure since only half my tartlets came out. But I decided to make a "deconstructed" version. Though they are essentially the same thing, I like the mashed up guys better. Learn from my mistakes.

Which will you try?

HAZELNUT CRUST
Vegan, gluten-free, and adapted from this macrobiotic recipe!

What you'll need . . . 

• 1-1/2 cups hazelnut or almond meal (I used Bob's Red Mill)
• 1/4 teaspoon baking soda
• Pinch sea salt
• 3 tablespoons Earth Balance or coconut oil
• 1 tablespoon maple syrup
• 1 tablespoon water
• 1 teaspoon vanilla extract

Method . . .

1. Preheat your oven to 350 degrees F. Lightly grease a muffin tin -- you could also line with wrappers if you're concerned with sticking, which I'll get to in a moment.
2. In a small bowl, whisk together the hazelnut meal, baking soda, and salt.
3. Then add the rest of the ingredients and mix well.
4. Then divide evenly among the muffin tins and press down as you would for a larger pie crust.
5. Bake for 15-20 minutes, until golden brown. 
6. Let cool completely before removing from pan. If they stick -- or you just want to make the mashed up version -- crush with a fork to loosen and leave in the pan.

COCONUT-CHOCOLATE FILLING
Vegan, simple, and delicious.

What you'll need . . .

• 1/2 cup coconut oil, melted
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup cocoa powder
• 1/2 cup coconut flour
• Pinch sea salt

Method . . .

1. Melt your coconut oil in a small pan over low heat on your stovetop. 
2. Then take off the heat and add in the chocolate chips and mix until everything is incorporated.
3. Whisk in the cocoa powder and then the coconut flour. Add the sea salt and let cool for 5 minutes or so (just so it isn't HOT) before pouring into your tartlet crusts. 
4. If you're making the mashed up version, simply pour the chocolate overtop of the crushed pie crusts.
5. Either way, place in your refrigerator to cool for at least an hour.
6. You'll want to store these in the fridge too -- though they also taste good with some ice cream when melty.

What do you think? I hope a few crude, grainy images of these tasty tartlets is enough to inspire you to make them . . . right now!

Check out Writing Chapter Three for a recap of my Mother's Day weekend. I may have also gotten ALL of my hair chopped off. Still getting used to it, but I certainly like the change! I also recently wrote part I of my experience selling clothes to thredUP, I'm excited to see how it turns out because I'd love to get some cash for my clothing and Ada's as well.

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