S’mores Tartlets

Preheat oven to 360F. Grease 4 mini tart pans with coconut oil and set aside. 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. 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. Let sit for about 5-10 minutes and then transfer tarts onto a cooling rack. 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. 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. 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. Add in the sugar/sweetener and continue to whip up until stiff meringue peaks form. When thick and glossy, add in the cream of tartar and mix for another minute or so. Transfer the marshmallow fluff into a piping bag fitted with a French patisserie tip nozzle. Pipe marshmallow fluff onto the tarts and toast edges with a burner. Store in the refrigerator for up to three days.