Happy Monday y’all!
Let’s get this Secret Recipe Club ball rolling.
It’s going to make Monday fun…I guarantee it.
Now, don’t hold me accountable if you get yelled at by your boss at work, but wait…
you should quit that job. 😉
Go on a month long vacation.
We all should do it.
Back to reality.
I thought to myself…”Manuela, that’s Italian!” Totally. Manuela was born and raised in Milan, Italy by her Sicilian parents.
I freaked! My family is Sicilian too!
We were instant friends.
She doesn’t even know it yet.
What she does know is her food.
Girl can cook, and she has some mouthwatering, authentic Italian recipes on her site.
Now, if your idea of Italian food is the garlic breadsticks and alfredo at Olive Garden…we’ve got a ways to go.
I’m talking real, deal Italian dishes here.
This hit home for me.
Authentic Italian cooking is key to the experience of eating and sharing in my family.
It’s also effortless.
Then, I came across this.
Oh, and it sooooooo spoke to me.
I mean, anything with Nutella practically calls my name while I’m sleeping.
Errrr mah gaaaaawd.
Soooooo…I kind of made a few changes to the recipe.
Because, ya know, I just like to make my own Homemade Nutella.
But ya know, the store bought stuff beats mine like by a million.
But you can decide.
I don’t judge.
Then, I went a step further and made my own hazelnut tart crust.
I’m just an over-achiever like that.
This is chocolate heaven.
Crispy hazelnut crust with that milky, hazelnut-chocolate filling.
It’s pretty much amazing.
You are definitely going to need a tall glass of milk with this.
Milk is a breakfast beverage, so ya know…this could definitely be breakfast food.
Oh, and I made this paleo/gluten-free and vegan friendly!
Nutella Tarts for EVERYONE!
- For the Crust:
- 1 c. ground hazelnut flour
- 1 T. melted coconut oil
- 1 T. pure maple syrup
- ¼ t. salt
- For the Nutella:
- 2 c. unsalted, roasted hazelnuts, skins removed
- 4 T. raw cacao powder, or cocoa powder
- ¼ t. fine sea salt
- 1 t. pure vanilla extract
- ¼ c. pure Maple syrup
- ½ c. hazelnut milk (you can also use unsweetened, vanilla almond milk or another nut milk if preferred)
- Topping, optional:
- ¼ c. dry-roasted, skinless hazelnut
- Preheat the oven to 350 degrees F. Grease 4 mini-tart pans with cooking spray.
- For the crust, in a large mixing bowl combine all of the ingredients until a crumbly ball of dough begins to form.
- Press the crust evenly into each mini tart pan.
- Use a fork to put tiny holes in each crust.
- Bake for 10-15 minutes, or until slightly golden.
- Let cool.
- For the nutella, place the hazelnuts in a large food processor and process on high until smooth, about 10 minutes.
- Scrape down the sides of the bowl as needed.
- Add the rest of the ingredients and process on high until smooth and creamy, about 3-4 minutes.
- Fill each tart crust with 3-4 tablespoons of the homemade nutella.
- Top with extra hazelnuts if desired.