Description
Indulge in these delightful Hazelnut Cookie Cups that require no baking and are Paleo-friendly. A crunchy hazelnut and coconut crust holds a creamy hazelnut butter dark chocolate filling, creating a decadent treat.
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 (2.2oz)*
- 1/3 cup coconut cream**
Instructions
- Make the Crust – Combine hazelnuts, shredded coconut, dates, vanilla, and salt in a food processor. Blend until the mixture clumps and can hold its shape. Press into mini muffin pan slots.
- Make the Filling – Melt chocolate and coconut cream, pour into each crust. Top with crushed hazelnuts if desired.
- Chill – Refrigerate for at least an hour. Remove from pan when set.
Notes
- *substitute with any dark chocolate
- **Use just the cream from a can of full-fat coconut milk. If not separated, refrigerate the can overnight.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
