Process the hazelnuts in the food processor or Vitamix by pulsing. When finely ground but short of peanut butter consistency, add the oil, maple syrup, and sea salt. Continue to process by pulsing until mixture becomes nut butter. If too stiff you may add additional coconut oil or maple syrup for proper consistency. Store, covered, in small 1 cup container until needed.
For the crust:
Melt butter in a medium saucepan over low heat. Stir in cocoa and Swerve and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of 4 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes).
For the filling:
Beat cream cheese and hazelnut butter together until well combined. Beat in whipping cream, then beat in powdered Swerve. Dissolve the Via coffee in the vanilla extract and add, continuing to blend until smooth and creamy.
Line 16 small tartlet pans or 32 mini tartlet cups with paper liners. Line pans with crust using 2 T for the small tartlets and 1 T for the mini tartlets. (Pressing the crust with a wooden tart tamper makes the task easier!)
Place the hazelnut coffee mousse filling in a pastry bag fitted with a star tip and pipe into tartlet crusts. Freeze while preparing the chocolate glaze.
In a small saucepan over low, melt butter, unsweetened chocolate, and powdered Swerve together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. While warm (not hot!) drizzle decoratively over filling; decorate with a chocolate coffee bean or a hazelnut. Refrigerate tartlets until chocolate is set, about half an hour.
These freeze beautifully.
Notes
Note: The proportions from the original recipe vary slightly . The addition of coffee required more sweetness. I also increased the cream to make the filling less rich.*Note 2: If making 32 mini tartlets, make 1-½ times the Filling recipe to allow adequate mousse for piping.Makes 16 small or 32 mini tartlets! (These things are very rich!). For 16 servings, each serving has a total of 6.5 g of carbs and 2.7 g of fiber. Total NET CARBS = 3.8 g.