Hazelnut Cookie Cups Recipe

If you’re looking for a treat that feels like pure luxury but is delightfully easy to make, Hazelnut Cookie Cups are your new best friend. These no-bake, paleo bites combine a naturally sweet hazelnut and coconut crust with a dreamy, fudgy chocolate-hazelnut filling—making snack time or dessert feel truly special.

Ingredients You’ll Need

Just a handful of wholesome ingredients come together to create the magic of Hazelnut Cookie Cups. Each component brings its own gorgeous flavor and texture—from the nutty crunch of hazelnuts to the lush creaminess of chocolate and coconut.

• Raw Hazelnuts: The star ingredient, giving each cookie cup that unmistakable, toasty flavor and a wonderfully nutty bite.
• Shredded Coconut: Adds natural sweetness, chew, and a hint of tropical flair to the crust.
• Medjool Dates: Nature’s caramel! They bind the crust and provide just the right touch of natural sweetness.
• Vanilla Extract: Enhances both the crust and the chocolate filling with a comforting, aromatic warmth.
• Pinch of Salt: Rounds out and intensifies all the sweet, nutty flavors.
• Hazelnut Butter Dark Chocolate Bar: Melted into the filling for an extra-decadent, nutty chocolate flavor. (Or use your favorite dark chocolate!)
• Coconut Cream: This thick layer from canned coconut milk makes the filling oh-so silky and dairy-free. (See notes if you need help separating the cream!)

Variations

Hazelnut Cookie Cups are wonderfully flexible—perfect for customizing to suit your cravings, pantry staples, or any special dietary needs. Don’t be afraid to get creative with mix-ins or swaps!

• Almond or Pecan Swap: Try swapping out hazelnuts for almonds or pecans in the crust for a different nutty twist.
• Chocolate-Free Filling: Use almond butter or sunflower seed butter as the filling for those who want a chocolate-free, nutty treat.
• Add-Ins: Mix a handful of mini chocolate chips or freeze-dried raspberries into the crust for a fun flavor surprise.
• Keto Option: Replace the dates with a keto-friendly sticky sweetener (like a small amount of coconut syrup) and use extra-dark, sugar-free chocolate.

How to Make Hazelnut Cookie Cups

Step 1: Blend the Crust

Start by adding the hazelnuts, shredded coconut, pitted dates, vanilla, and a pinch of salt to a food processor. Blend until the mixture becomes sticky and clumps together—this means it will hold its shape when pressed. Stop and scrape the sides as needed to make sure everything gets well incorporated.

Step 2: Shape the Cookie Cups

Scoop about one packed tablespoon of the crust mixture into each slot of a mini silicone muffin pan. Press the mixture firmly with your fingers, creating a little well in the middle for the filling. You should have enough for a dozen mini cookie cups with beautifully shaped sides.

Step 3: Melt and Mix the Filling

In a small saucepan over low heat, gently melt the hazelnut butter dark chocolate bar with coconut cream. Stir often—the coconut cream makes the chocolate extra glossy and smooth. Prefer a quick method? The microwave works in 20-second bursts! You’re looking for a silky, pourable filling.

Step 4: Fill and Decorate

Carefully pour the warm chocolate filling into each cookie cup, letting it reach the rim. If you like, sprinkle crushed hazelnuts on top for extra crunch and a stunning look. This step makes the Hazelnut Cookie Cups look so bakery-worthy!

Step 5: Chill to Set

Let the filled cups chill in the refrigerator for at least an hour, or pop them in the freezer for even speedier setting. Once the filling is firm and fudgy, remove from the silicone pan—you’ll love how easily they pop out, ready to enjoy!

How to Serve Hazelnut Cookie Cups

Garnishes

Top your Hazelnut Cookie Cups with a sprinkle of crushed hazelnuts, a pinch of flaky sea salt, or even a few cacao nibs for a little crunch and sparkle. For a truly luxe finish, add a drizzle of melted chocolate or a tiny dusting of gold leaf for special occasions.

Side Dishes

Pair these treats with fresh berries or a light, creamy coconut yogurt to balance their decadence. They also make a gorgeous addition to a dessert platter alongside fruit skewers or a cup of rich, piping-hot espresso.

Creative Ways to Present

Serve Hazelnut Cookie Cups on a tiered cake stand for a whimsical afternoon tea, or stack them in glass jars for eye-catching gifts. They also look darling tucked into mini cupcake liners and displayed on a rustic wooden board for a casual, elegant vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Hazelnut Cookie Cups stored in an airtight container in the fridge. They’ll stay perfectly fudgy and fresh for up to five days, making them a fantastic make-ahead option for busy weeks.

Freezing

These cookie cups freeze beautifully! Place them in a single layer in a freezer-safe box, with parchment in between to prevent sticking. Thaw in the fridge overnight or at room temperature for about 20 minutes before enjoying.

Reheating

No need to reheat these, since Hazelnut Cookie Cups are best enjoyed cold or at room temperature. But if you love a gooier center, pop one in the microwave for just 5–10 seconds to gently soften it.

FAQs

Final Thoughts

I truly can’t wait for you to taste how luscious and easy these Hazelnut Cookie Cups are! Whip up a batch for your next gathering—or just for yourself—and enjoy every fudgy, nutty, crave-worthy bite. Happy, healthy indulging!

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