Chocolate Hazelnut Cups
These delicious dairy-free chocolate hazelnut cups are the perfect vegan indulgence! They’re made with coconut, hazelnut cocoa spread, and cashews, which give them a smooth cheesecake-like flavor
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 12 cups 1x
Ingredients
CRUST:
- 2 cups coconut flakes affiliate link
- 2/3 cup cocoa powder affilate link
- 2/3 cup maple syrup
- 1/3 cup coconut flour affiliate link
FILLING:
- 1 cup cashews, soaked in hot water for 10 minutes
- 1/4 cup coconut oil
- 1/4 cup coconut cream*
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup hazelnut cocoa spread affiliate link
Instructions
Crust Instructions:
- Pour all the ingredients into a food processor and blend until the mix is creamy. There will still be some coconut flakes, but everything else will look smooth and fudgy.
- Line your muffin pan with paper liners and press 2-3 tablespoons of the crust into each cup. There will be leftover crust. You can freeze it and save it for the next time you make these. Set aside and make the filling.
Filling Instructions:
- The cashews need to be soaked prior to making this dessert. You can soak them overnight in water, or do a quick soak. For a quick soak, pour 2 cups of hot water over the cashews and let them soak for 10 minutes. Strain the cashews.
- Pour all the ingredients into the food processor and blend until the filling is smooth, about 3 minutes.
- Fill each of the cups with the filling and place in the freezer to set for 2-3 hours.
- Decorate with a drizzle of chocolate and serve.
Notes
- Coconut cream can be purchased in small cans (like this) or you can scoop it off the top of full-fat coconut milk. Refrigerate the canned coconut milk overnight and the coconut cream will solidify at the top of the can.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 400
- Sugar: 12.8
- Carbohydrates: 23.6g
- Protein: 5.3g
Find it online: https://thecoconutmama.com/chocolate-hazelnut-cups/