Hazelnut Cookie Cups Recipe

If you’re a fan of irresistible, bite-sized treats with rich flavor and no oven involved, you’re going to fall head over heels for these Hazelnut Cookie Cups. With a dreamy hazelnut-coconut crust and a velvety, fudgy filling, these paleo-friendly delights are a no-bake revelation you’ll want to make again and again!

Ingredients You’ll Need

Just a handful of wholesome ingredients is all you need for Hazelnut Cookie Cups, and each one truly shines—bringing texture, decadence, and a sweet crunch you won’t forget. Here’s how each ingredient layers in flavor and makes these cookie cups extra dreamy:

• Raw hazelnuts: These are the star of both the crust and topping, giving each bite a deep, roasted nutty flavor.
• Shredded coconut: Adds a chewy sweetness and helps the crust bind together naturally, while staying paleo-friendly.
• Medjool dates: Not just a natural sweetener—they help the crust stick and contribute a gorgeous caramel flavor.
• Vanilla extract: Just a splash rounds out the cookie cup crust with warm, aromatic notes.
• Salt: Don’t skip the pinch—it balances the sweetness and elevates the flavors of both the crust and filling.
• Hazelnut Butter Dark Chocolate Bar: This dreamy chocolate brings that classic Nutella-esque richness; feel free to use your favorite dark chocolate if you prefer.
• Coconut cream: Blended with chocolate for an ultra-smooth, fudgy filling—make sure it’s just the thick part from a can of full-fat coconut milk.

Variations

Don’t be afraid to play around with these Hazelnut Cookie Cups! The beauty of this recipe is how easily you can tailor the bites to your own cravings, dietary needs, or whatever you have on hand.

• Almond Swap: Substitute raw hazelnuts for almonds, or try a mix for a unique, toasty twist on the classic flavor profile.
• Vegan Chocolate: Make it fully vegan by reaching for a dairy-free dark chocolate bar for the filling.
• Nut-Free Option: Trade the hazelnuts for sunflower seeds or pumpkin seeds, and use a seed butter chocolate if allergies are a concern.
• Fun Toppings: Top with freeze-dried berries, cocoa nibs, or a dusting of cinnamon for extra flair and taste.

How to Make Hazelnut Cookie Cups

Step 1: Prepare the No-Bake Crust

Gather your food processor and blend the raw hazelnuts, shredded coconut, Medjool dates, vanilla extract, and salt. Take your time to pause and scrape down the sides as needed—this ensures everything gets evenly ground. Keep blending until the mixture starts to clump together when pressed; that magic moment is when you know your crust is ready to form!

Step 2: Shape the Cookie Cups

Spoon about a packed tablespoon of the crust mixture into each slot of your mini silicone muffin pan. Now for the fun part: use your fingers to gently press and shape each one into a little cup, making sure the sides are high enough to hold the filling later. You’re creating the perfect home for that luscious chocolate-hazelnut goodness!

Step 3: Melt and Mix the Filling

In a small saucepan over low heat (or using the microwave in 20-second bursts), combine your favorite hazelnut butter dark chocolate bar with coconut cream. Stir gently until melted, glossy, and completely smooth—this is where all the fudgy magic happens.

Step 4: Fill and Top the Cookie Cups

Pour the melted chocolate mixture into each prepared cup, letting it fill right to the rim. For a finishing touch, sprinkle each with a few crushed hazelnuts (or any toppings you love). They already look so tempting, but don’t sneak a taste yet—trust me, it’s worth the wait!

Step 5: Chill and Set

Transfer the muffin pan to the fridge for at least one hour so the filling sets to a gloriously fudgy, truffle-like consistency. If patience isn’t your strong suit, you can also pop them into the freezer to speed things up. Once they’re firm, simply pop out the Hazelnut Cookie Cups and get ready to delight in every bite!

How to Serve Hazelnut Cookie Cups

Garnishes

These little cups are show-stoppers all on their own, but a scatter of crushed hazelnuts or a sprinkling of flaky sea salt on top takes the flavor and presentation to the next level. For a pop of color, try adding freeze-dried raspberry bits or a pinch of edible gold dust for a wow-worthy dessert tray.

Side Dishes

Pair Hazelnut Cookie Cups with fresh berries, a bright fruit salad, or a scoop of coconut whip. They also make a fabulous finish to a hearty brunch spread, or a sweet contrast after a veggie-heavy dinner.

Creative Ways to Present

For special occasions, pile them high on a pretty cake stand or stack them in decorative parchment cups. String together a few in a treat box as edible gifts or arrange them on a rustic wooden board alongside fresh fruit and espresso shots for a lively dessert platter.

Make Ahead and Storage

Storing Leftovers

Once set, store your Hazelnut Cookie Cups in an airtight container in the fridge. They’ll keep their texture and freshness beautifully for up to one week—if they last that long!

Freezing

Yes, these cookie cups freeze like a dream! Place them in a single layer in a freezer-safe container, separated with parchment if stacking. They’ll be good for up to two months and taste just as fudgy as the day you made them.

Reheating

No reheating needed—simply let Hazelnut Cookie Cups thaw in the fridge or at room temperature for 15–20 minutes if frozen. They’re meant to be enjoyed chilled or at a cool room temp for ultimate creaminess.

FAQs

Final Thoughts

I can’t wait for you to experience the chocolatey, nutty bliss that Hazelnut Cookie Cups bring to any moment. They’re a true labor of love—with no baking required! Give them a try soon and let every fudgy bite bring a little sparkle to your snack time or next celebration.

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