Vegan Chocolate-Strawberry and Hazelnut Tarts with Cocon ut Crust

So today my goal was to make coconut tortillas, but that FAILED.  It was my first time working with coconut flour so I didn’t really know how the texture was.  It is super-fine, so the tortilla dough was all crumbly.  That was clearly not going to work so I put my thinking cap on and came up with these babies.  They say when one door closes another door opens!  And I think this is even better than what I originally wanted to make!

Vegan Chocolate-Strawberry and Hazelnut Tarts with Coconut Crust

• 1/3 cup hazelnuts (without skin)
• 1/4 cup sliced strawberries
• 1 1/2 Tbsp.  coconut oil
• 2 Tbsp. cocoa powder
• 2 tsp. maple syrup

Crust

• 1/2 coconut flour
• 1 1/2 Tbsp. coconut oil, melted
• 1/4 cup warm water
• 3 Tbsp. egg whites, beaten
• 2 Tbsp. shredded unsweetened coconut
• 1/4 tsp. cinnamon
• 1/2 Tbsp.  honey

1. To make the crust, place all ingredients in a medium-sized bowl and mix until it resembles a dough (will be crumbly).
2. Spray five ramekins with cooking spray and press dough to bottom.
3. Bake the crusts at 350 °F for about 25 minutes, or until slightly brown.
4. While crusts are baking, add remaining ingredients to a food processor and mix until mixture is a smooth puree.
5. Let the crusts cool for about 15 minutes before topping them with chocolate-strawberry and hazelnut puree.
6. Add sliced strawberries, shredded coconut, cocoa nibs for toppings, if desired.
7. Enjoy!

Health Benefits:

• Vegan
• Gluten-free
• Paleo
• no-added sugar
•  dairy free
• Fiber
• Protein
• Healthy fats
• Antioxidants, vitamins and minerals!

Have YOU ever had a failing recipe that lead to a success??