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Raw Mini Hazelnut Tartlets

Hazelnuts definitely make up a big part of this recipe. Their unique flavor adds just the right touch to the base and sauce and they are just the right size for little parties.

Hazelnut Crust
1 C Shredded Coconut
1 C Hazelnuts
1/8 tsp Sea Salt
1/4 C Agave
Blend together until sticky dough is formed.

Scoop out and press about 1 inch balls into a mini cupcake holders so they are about 1/2 way full, makes about 18.

Hazelnut Cream
1 C Hazelnuts
1 C Cashews, soaked
1/2 Lemon, juiced
1 tsp Pure Vanilla
1/4 C Coc. Oil
1/2 C Pure Honey

1/2 C Agave
1/2 C Water
Pour Cream into 9 crusts, then add 1/4 C Raw Cocoa to the cream and blend for a thick
Chocolate Hazelnut Cream and pour into the rest of the crusts. You will have about 1 cup of this delicious cream left for your own delights, a Raw Nutella.
 *Top with fresh or frozen raspberries and chill in the freezer until ready to eat.

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