Method (roasted hazelnuts)

1. Pre-heat your oven to 180 degrees c fan and line a baking tray with grease proof paper.
2. Lay the hazelnuts on the tray, scatter them around so they are covering the tray and place into the oven to roast for 10 minutes (don’t let them burn). After 10 minutes, carefully remove the tray from the oven and place onto a wire rack to cool.
3. Once cool, transfer the nuts into a food processor and blitz until chopped (alternatively, you can chop them by hand with a sharp knife). Set aside.

Method (crust)

1. Preheat the oven to 180 degrees c fan and lightly grease a 6 mini tartlet tins with coconut oil or dairy-free butter.
2. In a medium sized mixing bowl, add in the flour, cocoa powder and sugar. Stir to combine. Add in the softened butter / margarine and using your fingertips, rub the softened butter / margarine into the flour mixture until a crumbly dough forms.
3. Firmly press equal amounts of the dough into the tartlet cases / tins and use your fingers to press down the bottom and up the sides. Tip: As the dough is sticky, coat your fingers in some plain flour / cocoa before pressing it into the tin to prevent sticking. Prick the bases with a fork.
4. Place into the middle of the oven and bake for 20 minutes.
5. Remove from the oven and set aside to cool while you make the ganache.

Method (ganache)

1. Place the dairy-free cream into a saucepan. Gently heat until it comes to a light simmer, then turn off the heat.
2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
3. Carefully pour some of the ganache into each tartlet case and spread out until even. Place immediately into the fridge/freezer to set the ganache. This will take 15 minutes.
4. Sprinkle over the roasted hazelnuts while the ganache is still wet so that the nuts stick.
5. Once the ganache has set, spoon a tablespoon of vegan ‘Nutella’ on top of each tartlet and swirl around using the back of a spoon or off set spatula.
6. Decorate with more chopped hazelnuts on top.