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Hazelnut Cookie Cups

Delicious Hazelnut Cookie Cups That Are No-Bake Bliss

Indulge in these Hazelnut Cookie Cups, a no-bake dessert that's paleo, vegan, and gluten-free.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: Gluten-Free, Paleo, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Dates Natural sweetness and a binding agent for a chewy crust. Substitution: Use Medjool dates for best results.
  • 1 cup Hazelnuts Adds structure and a rich nutty flavor. Note: You can substitute with almonds or pecans if needed.
  • 1/2 cup Shredded Coconut Provides texture and mild sweetness to the crust. Substitution: Unsweetened desiccated coconut works well too.
  • 1 teaspoon Vanilla Extract Enhances the flavor profile of the crust. Note: Opt for pure vanilla extract to elevate taste.
  • 1/4 teaspoon Salt Balances out the sweetness beautifully. Substitution: A pinch of Himalayan salt is a great alternative.
For the Ganache
  • 1 cup Dark Chocolate The star ingredient for a luscious fudge center. Substitution: Any high-quality dark chocolate will do; hazelnut butter dark chocolate is recommended.
  • 1/2 cup Coconut Cream Creates a creamy texture for the ganache. Note: Use cream from a chilled can of full-fat coconut milk for the best consistency.

Equipment

  • Food Processor
  • Mini silicone muffin pan
  • small saucepan

Method
 

Step-by-Step Instructions for Hazelnut Cookie Cups
  1. Make the Hazelnut Crust: In a food processor, combine roughly chopped hazelnuts, shredded coconut, pitted dates, vanilla extract, and a pinch of salt. Pulse the mixture until it clumps together, resembling damp sand, about 1-2 minutes.
  2. Form the Cups: Prepare a mini silicone muffin pan for shaping the cookie cups. Using about 1 tablespoon of the crust mixture per cup, press the mixture firmly and evenly into each muffin cavity, covering the bottom and sides to create 12 cookie cups.
  3. Prepare the Filling: In a small saucepan over low heat, melt together the dark chocolate and coconut cream, stirring continuously for about 3-5 minutes to avoid burning until the mixture is smooth and glossy.
  4. Assemble: Once the ganache is smooth, pour it into each prepared cookie cup, filling them to the brim. Use a spatula to smooth the tops and optionally sprinkle crushed hazelnuts on top.
  5. Chill: Transfer the cups to the refrigerator for at least 1 hour, or until the ganache is firm. Alternatively, place them in the freezer for about 20-30 minutes.
  6. Storage: Once set, gently remove from the muffin pan and store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Nutrition

Serving: 1cookie cupCalories: 150kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Use quality ingredients for the best flavor. Press the mixture firmly into the pan and allow thorough chilling for the best texture.

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