Mini Chocolate Espresso Hazelnut Tartelettes

I don’t know if you have noticed, but it is finally getting easier to find clearly labeled Vegan and Gluten-free groceries at regular supermarkets. Not too long ago, those foods were considered to be specialty items and required a separate trip to specialty stores.

Hazelnut spread such as Nutella® is very popular in Italy and is just as popular here in the USA. A friend of mine asked me if I could use Nutella in a cookie or dessert dish but but the ingredients listed dairy products. Never one to give up, I was going to make my own hazelnut spread, but then I discovered the Vegan alternative to Nutella®, Justin’s Chocolate Hazelnut Butter Blend®.

It is not only DF, it is GF, Vegan, and has 50% less sugar than other brands, making it a great replacement.

Mini Chocolate Hazelnut Tarte

  • Servings: 10-12
  • Difficulty: easy
  • Print

Vegan, Gluten-Free and Dairy Free Pastry surrounding a cool and delicious chocolate-cream cheese filling with a hint of coffee flavor that is a great summer dessert.


Recipe modified by Gourmetmarichef as seen in the Cooking Light Magazine.


  • 1 c. Gluten-Free flour
  • ½ c. raw hazelnuts
  • ¼ c. vegan butter
  • 1/3 c. sugar
  • 1 tbsp. rice milk
  • 2 tbsp. canola oil and a bit more to oil and flour the cupcake tin
  • ½ c. chocolate Hazelnut Spread (I used Justin’s)
  • 3 oz. Kite Hill® Vegan Cream Cheese
  • 1 tsp. rice milk
  • 1 tsp. espresso
  • 2 tbsp. powdered sugar
  • ½ tsp. vanilla extract


preheat oven to 325°
  1. In a food processor, pulse the Gluten-Free Flour and Hazelnuts until finely ground. Set aside.
  2. In a stand mixer, add butter, sugar, oil, and rice milk and mix for 2 minutes.
  3. Remove the bowl from the mixer and slowly incorporate the Flour mixture into the ‘butter’ mixture.
  4. Using a bit of canola oil, coat the cupcake pans and sprinkle on a bit of gluten-free flour, turning upside down to remove excess flour.
  5. Place a tablespoon of crust mixture into each cup, using a small utensil or your thumb to bring the mixture up the sides of the cups.IMG_6563
  6. Bake until golden and toasty, approximately 12-15 minutes.
  7. Mix together the Hazelnut Spread, cream cheese, powdered sugar, rice milk, espresso, and vanilla until smooth, I used my mini-food processor.
  8. Spoon or pipe in 1½ tsp. of the filling into each mini crust.IMG_6564
  9. Chill 1 hour and top with a topping of your choice.


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