Gluten and Dairy-Free Chocolate Hazelnut Cups

In a world of alluring dessert cafes and tempting bakeries, it’s more than a little difficult to stay on top of your New Years resolutions!

Today I want to show you a recipe that gives you the best of both worlds! These scrumptious, gluten-free and dairy-free chocolate hazelnut cups will give you a guilt-free go-to dessert!

Chocolate Hazelnut Cup Recipe

This recipe will make you 20 amazing, chocolate cups to share with all your friends! So here’s what you need;

Hazelnut Filling

– ¾ cup raw, organic hazelnuts (you can soak the hazelnuts in water overnight to ensure a more smooth hazelnut filling)
– 1 ½ tablespoons raw cacao powder
– 4 tablespoons organic coconut milk
– 1 tablespoon pure, organic maple syrup
– 1 teaspoon organic vanilla bean (or organic, alcohol-free vanilla extract)

Chocolate Cup Coating

– ½ cup coconut oil
– 2 tablespoons pure, organic pale syrup
– ½ cup raw cacao powder
– Pinch of sea salt

Other Stuff You’ll Need

– 20 extra hazelnuts to place on top of each cup
– 2 baking sheets/trays
– Baking paper
– Cupcake baking tray
– Cupcake liners

Cooking Instructions

– First, preheat your oven to about 180°F and cover your 2 baking trays with baking paper.

– First put the coconut oil in a pan on low heat and once it reaches a smooth, liquid texture, add the raw maple syrup. Then stir the coconut oil and maple syrup thoroughly until they are well blended. Lastly, just add cacao powder, your desired amount of sea salt and stir until all 4 ingredients are mixed thoroughly (this will be your chocolate cup coating).

– Put both the hazelnuts for the filling, and for the top of the cups on your baking sheets and bake for about 5 minutes (or until the skin is easier to remove). When you’ve baked them for the required amount, remove as much skin as you can.

– Place your ¾ cup of filling hazelnuts into a blender and then add the cacao powder, coconut milk, maple syrup, and vanilla. Continue blending all these ingredients until they’ve become a smooth texture, then put the mixture into your refrigerator (this will be your filling).

– Fill each compartment of your cupcake baking tray with your chocolate cup coating mixture and then place in the oven. In order for this mixture to make 20 full cups, I recommended putting about 1 teaspoon of the coating in each cup.

– Place cupcake baking tray in the freezer until the chocolate has set (probably about 7-10 minutes), place a bit of the filling mixture into each cup and then cover the filling with the remaining chocolate cup coating mixture.

– Place baking tray in the freezer for 30 minutes to about an hour and remove from the freezer about 5-10 minutes before eating!

Enjoy (I know you will)!

For another guilt-free dessert recipe try my cookie nuggets!