Nutella Tarts + Secret Recipe Club

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 was super excited when I found out that my secret recipe blogger was Manuela, the lovely lady behind the blog Manu’s Menu.

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.

Seriously.

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.

I had such a difficult time choosing from Manuela’s recipes like her Pandoro, Gnocchi all Romana, Minestrone, and Sicilian Stuffed Artichokes.

But then.

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.

Nutella Tarts.

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.

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Then, I went a step further and made my own hazelnut tart crust.

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I’m just an over-achiever like that.

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This is chocolate heaven.

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Crispy hazelnut crust with that milky, hazelnut-chocolate filling.

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It’s pretty much amazing.

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You are definitely going to need a tall glass of milk with this.

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Milk is a breakfast beverage, so ya know…this could definitely be breakfast food.

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😉

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Oh, and I made this paleo/gluten-free and vegan friendly!

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Nutella Tarts for EVERYONE!

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🙂

5.0 from 2 reviews
Nutella Tarts
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A crispy hazelnut crust filled with a creamy chocolate-hazelnut filling! Gluten-free, paleo, vegan, grain-free.
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F. Grease 4 mini-tart pans with cooking spray.
  2. For the crust, in a large mixing bowl combine all of the ingredients until a crumbly ball of dough begins to form.
  3. Press the crust evenly into each mini tart pan.
  4. Use a fork to put tiny holes in each crust.
  5. Bake for 10-15 minutes, or until slightly golden.
  6. Let cool.
  7. For the nutella, place the hazelnuts in a large food processor and process on high until smooth, about 10 minutes.
  8. Scrape down the sides of the bowl as needed.
  9. Add the rest of the ingredients and process on high until smooth and creamy, about 3-4 minutes.
  10. Fill each tart crust with 3-4 tablespoons of the homemade nutella.
  11. Top with extra hazelnuts if desired.

MANGIA!!!

 

 

 

Mini Cinnamon Pecan Pies

 Oh, let Thanksgiving begin.

My baby seester called me for pie advice this week.

I sent her some recipes for paleo pecan pie that she could bring to her office Thanksgiving potluck.

She thanked me with two words: love you!

I just love giving food advice.

Especially pie advice.

Have I ever mentioned that I’m a pie girl?

Yes, I love my cake and my cookies…but pie, I’ll eat it all day everyday.

I guess you know why Thanksgiving is my favorite holiday.

Give me pie, or give me death!

😉

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My pie has to have a crisp crust.

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Heck, I could just eat an entire thing of crispy pie crust.

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But then there’s this filling.

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It’s naturally sweetened w/ bananas and dates and stuffed w/ chopped pecans in every bite.

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No added sugar, you say?

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You won’t miss it, trust me.

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Did I mention these are mini sized pecan pies?

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Yep, you can thank me later.

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5.0 from 1 reviews
Mini Cinnamon Pecan Pies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A crisp, nutty, almond crust filled with a naturally sweetened, creamy date, banana, pecan filling. Gluten-free, paleo, vegan.
Ingredients
  • For the crust:
  • 1¾ c. almond flour
  • 1 T. ground flaxseed meal + 3 T. warm water (flax egg: let sit for 5 minutes)
  • 1 T. extra-virgin olive oil
  • ½ t. arrowroot powder
  • ¼ t. coarse sea salt
  • For the filling:
  • 1 c. pitted Medjool dates, soaked in water overnight
  • 1 small, very ripe banana
  • ½ c. unsweetened coconut milk
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 2 t. ground flaxseed meal
  • 1 t. arrowroot powder
  • 1 c. pecans, plus more for topping
Instructions
  1. For the crust, preheat the oven to 350 degrees F. Grease 6 small tart pans (or pie pans) with cooking spray.
  2. Combine all of the crust ingredients in a large food processor, processing on high until the crust forms a large ball.
  3. Press the crust evenly into each of the prepared tart pans.
  4. Bake the pie crusts for 10-12 minutes or until slightly golden.
  5. For the filling, place the medjool dates, banana, coconut milk, cinnamon, vanilla, flaxseed meal, and arrowroot into a food processor and process on high until smooth.
  6. Pulse in 1 c. of pecans and process until pecans are chopped finely.
  7. Divide the filling evenly into each pie crust.
  8. Arrange whole pecan halves in a circular design on top of each pie filling.
  9. Bake for an additional 20-25 minutes, or until the filing is cooked through.
  10. Let cool slightly and then devour.

 

Secret Recipe Club

Y’all…it’s Monday.

We never like Monday.

It’s not our friend.

Monday gives us a big slap in the face and says “oh hi, you had a great weekend filled w/ pool side margaritas and plates upon plates of smoked barbecue ribs now did you…well, that’s over, welcome to the first of 5 days of 6904904853 emails and bosses whose every command is directed at you.” Lucky, lucky you 😉

However, this Monday is special.

It’s an exception in the rule book about Monday.

Today is Secret Recipe Club reveal Monday, which is a Monday that we can all get behind.

My secret recipe this month comes from Veronica (a.k.a. “Vonnie”), the gorgeous (inside and out) mother, wife, and Krispy Kreme lover behind the blog My Catholic Kitchen.

To say I was stoked is an understatement.

I have been following Vonnie’s blog for quite some time now and she is a food genius.

She is also a woman of faith, as am I.

I too am a Catholic gal myself and find Vonnie super creative, with tons of recipes for feast days and

beyond!

What an over acheiver. haha! 😉

Between her Chocolate Espresso Biscotti and her Peanut Butter Fudge you can imagine how difficult it was for me to decide on a recipe.

Because it’s summer.

Because I am crazy about fruit right now.

Like…I LOOOOOVE ALL THE FRUITS.

The lucky winner was Vonnie’s Blueberry Tart.

Vonnie uses puff pastry to make the crust…which is practically genius because it is super quick and efficient and not to mention, absolutely flaky and crisp.

However, you know I just had to make the recipe my own.

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It’s all about the coconut flour crust, y’all.

It’s got some shredded coconut up in it too.

Duh.

We know how I feel about coconut.

All day, everyday.

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I also had some peaches on hand and though, “why not?”

The more, the merrier, right?

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Oh yes.

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Crispy coconut crust

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with a filling that is bursting w/ sweet blueberries & juicy peaches.

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It is THE DESSERT.

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It also pairs great w/ a glass of wine.

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Because you know us Catholics, we know our God

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and we know our wine too.

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Blueberry Peach Tart:
 Prep time: 
Cook time: 
Total time: 
Serves: 9
A crispy, shortbread-like coconut crust filled w/ fresh sweet blueberries and juicy peaches. Gluten-free, vegan, and paleo!
Ingredients:
  • For the crust:
  • 2 flax eggs (2 T. ground golden flaxseed meal + 6 T. water)
  • 1/2 c. coconut flour, sifted
  • 1/2 c. unsweetened, shredded coconut
  • 1/4 t. salt
  • 1 T. pure maple syrup
  • 1/4 c. of coconut oil, melted
  • For the filling:
  • 1 large peach, pitted and sliced lengthwise into thin slices
  • 1 pint of fresh blueberries
  • 1/2 c. coconut sugar
  • juice of 1 small lemon
  • zest of 1 small lemon
Instructions
  1. For the crust, preheat the oven to 350 degrees F. Grease a tart pan with cooking spray.
  2. Combine the flaxseed meal and water in a small bowl and let sit for 10 minutes.
  3. Add the coconut flour, shredded coconut, and salt to a food processor and process for 1 minute or until well combined.
  4. With the processor running, slowly add the maple syrup and coconut oil until the mixture begins to form into a large ball of dough.
  5. Using your fingers, work the dough around the tart pan so that it fits neatly. Prick the dough with a fork.
  6. Bake for 13-15 minutes and set aside to cool.
  7. In a large mixing bowl, combine all of the filling ingredients.
  8. Pour into the cooled tart shell and bake for 20-25 minutes or until the blueberries have “burst” and the fruit is bubbly.
  9. Let the tart cool completely before slicing and serving.

Nutritional Facts (1/9th of tart): Calories: 171.8g, Total Fat: 10g, Sodium: 93.3mg, Potassium: 94.5mg, Total Carb: 18.8g, Dietary Fiber: 7.1g, Sugars: 8.7g, Protein: 3.1g

MANGIA!!!