The goal here was to make an easy dessert that anyone could pull off for Valentine's Day! Done! The homemade chocolate hazelnut mousse is hella heavenly and way better than that crappy Nutella stuff everyone is obsessed with for some strange reason. Regardless, you'll have bae in the palm of your hands after one bite of these tarts.
Just a note, we used a pre-made graham crust and coconut whip to make this really easy.
** makes 6 mini tarts
1 1/2 C hazelnuts
1 1/2 C full fat coconut milk
1/2 C raw cane sugar
3 tbsp raw cacao powder (or substitute cocoa powder)
2 tbsp tapioca starch
2 tsp vanilla extract
1/4 tsp sea salt
Pre-bake the mini graham crusts as per instructions and at the same time you can roast the hazelnuts for 12-15 minutes on a baking sheet on the other oven rack. Watch them closely so they don't burn! When you remove the hazelnuts from the oven place them in a clean tea towel and cover them for 5 minutes. This will help the skin steam off. Then closing off the towel with your hands just rub them around in there until most of the skins have been removed. Pick out 1 cup of clean hazelnuts and add to a blender. Chop up the remaining nuts and set them aside for the topping.
To the blender add coconut milk, sugar, raw cacao, tapioca starch, vanilla extract, and sea salt. Blend until very smooth. Transfer this to a large sauce pan and heat for 3-4 minutes over medium low heat and whisk constantly until thickened. Allow the crusts to cool completely before pouring the chocolate hazelnut mousse into the crusts.
Once you've filled the crusts refrigerate the tarts until ready to serve. You could place them in a tupperware as long as you don't stack them on top of each other even once the filling is more solidified. Also if you leave them at room temperature for too long they will get too runny. So keep them in the fridge until you're serving. Just before serving add coconut whip, strawberries, and chopped hazelnuts to the top. You can also sift a little but of extra cacao powder on top!