S’mores Tartlets

A healthy twist on a childhood favorite, these gluten-free and dairy-free hazelnut pulp S'mores Tartlets feature Almond Cow Hazelnut Milk pulp. One bite of the graham cracker crust, creamy chocolate filling, and fluffy marshmallow topping will have you reminiscing on campfire days!
PREP TIME: 40 MINS SERVINGS: 4 mini tarts/tartlets
S’mores Tartlets

Instructions

  1. Preheat oven to 360F. Grease 4 mini tart pans with coconut oil and set aside.
  2. For the crust, add oats, oat flour, cinnamon, and hazelnut pulp into a food processor. Pulse until combined and add date syrup and coconut oil. Process into a moist mixture.
  3. Firmly press dough into the tart tins and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown.
  4. Let sit for about 5-10 minutes and then transfer tarts onto a cooling rack.
  5. For the filling, heat chocolate, coconut milk, and soaked dates in a small pot over medium-high heat, whisking continuously until the chocolate is melted and dates are dissolved.
  6. Add in maple syrup if preferred (it gives the filling a glossy shine). Let the mixture cool for a couple of minutes and then pour into tarts. Refrigerate for at least 3 hours until the chocolate filling has set.
  7. For the marshmallow topping, drain the chickpea brine/aquafaba from a can of chickpeas and place into a bowl. Mix with a hand mixer or KitchenAid until fluffy.
  8. Add in the sugar/sweetener and continue to whip up until stiff meringue peaks form.
  9. When thick and glossy, add in the cream of tartar and mix for another minute or so.
  10. Transfer the marshmallow fluff into a piping bag fitted with a French patisserie tip nozzle.
  11. Pipe marshmallow fluff onto the tarts and toast edges with a burner.
  12. Store in the refrigerator for up to three days.
Find it online at https://almondcow.co/blogs/tarts/s-mores-tartlets

Ingredients

  • 1 cup gluten-free oat flour
  • ½ cup hazelnut pulp, press excess liquid out (from hazelnut milk)
  • 1 cup gluten-free quick cooking oats
  • 5 tbsp coconut oil (melted)
  • 2 tbsp date syrup (maple syrup)
  • 2 tbsp cinnamon
  • Crust: 1 cup gluten-free oat flour
  • Crust: ½ cup hazelnut pulp, press excess liquid out (from hazelnut milk)
  • Crust: 1 cup gluten-free quick cooking oats
  • Crust: 5 tbsp coconut oil (melted)
  • Crust: 2 tbsp date syrup (maple syrup)
  • Crust: 2 tbsp cinnamon
  • Chocolate Filling: 1 ½ cans full fat coconut milk
  • Chocolate Filling: 6-8 Dates (pits removed) (softened)
  • Chocolate Filling: 4 oz unsweetened 100% chocolate
  • Chocolate Filling: optional: ¼ cup maple syrup
  • Vegan Marshmallow Topping: 1 can of aquafaba
  • Vegan Marshmallow Topping: ½ cup of crystalized monk fruit sweetener (or caster sugar)
  • Vegan Marshmallow Topping: 1 tbsp cream of tartar