these can be chocolate with hazelnut, peanut, or almond.  i know i’m a bit late for valentines but there is always next year, also no day is the wrong day to eat chocolate tarts.

i used the little mini tart pans, so i made hazelnut tarts and peanut tarts since it was valentine’s and mark loves peanuts and i hate them.

makes 4 4 inch tarts

CRUST

• 1 1/4 c. graham cracker crumbs
• 3 tbsp melted earth balance
• 1 tsp vanilla

(you can add a tbsp of cocoa too for extra chocolatiness)

mix it all up and press into tart pans with your fingers, making sure to get into the edges and corners making a nice shell for your ganache. bake in a 325 oven for 10 minutes (or until just golden and firm). cool slightly.

FILLING

• 3/4 c. dark chocolate discs
• 1/2 c. coconut milk
• 1/2 c. soaked ground hazelnuts, peanut butter or almond butter*’
• little sprinkle of salt

(if you’re making different kinds  then just divide between different bowls and adjust the amount of nuts)

heat coconut  milk until very warm and thin. in a bowl place chocolate and hazelnuts and sit in a shallow bowl of hot water.  quickly whisk in coconut milk until everything is melted and relatively smooth. pour into tart shells, sprinkle with a few grains of salt and let set in the fridge.

if you have any extra ganache, good for you. eat it with spoon or let it set in a small bowl in the fridge and roll into truffles!

* using a nut butter will give you a smoother filling and using ground nuts will give more texture