Description
Delicious and easy-to-make Hazelnut Cookie Cups with a fudgy hazelnut filling. These no-bake, paleo-friendly treats are perfect for any occasion.
Ingredients
Units
Scale
Crust
- 1/2 cup raw hazelnuts
- 1/2 cup shredded coconut
- 7 Medjool dates, pitted (105g)
- 1/2 tsp vanilla extract
- pinch of salt
Filling
- Hazelnut Butter Dark Chocolate Bar (2.20z)*
- 1/3 cup coconut cream**
Instructions
- Make the Crust – Combine hazelnuts, shredded coconut, dates, vanilla, and salt in a food processor. Blend until clumpy. Press mixture into mini muffin pan.
- Make the Filling – Melt chocolate and coconut cream, then pour into each cookie cup. Add crushed hazelnuts for decoration.
- Chill – Refrigerate cookie cups for at least an hour until set. Remove from pan.
Notes
- *substitute with any dark chocolate
- **Use just the cream from a can of full-fat coconut milk. If the cream has not separated, refrigerate the can overnight.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 11g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
