Description
Indulge in the delightful experience of Hazelnut Cookie Cups, a no-bake treat that perfectly combines chewy hazelnut and date crust with creamy chocolate ganache. These cookie cups are not only delicious but also cater to various dietary preferences, being gluten-free, dairy-free, vegan, and paleo-friendly. Perfect for gatherings or as a special dessert at home, each bite offers rich flavors without the guilt. With a quick preparation time of just 1 hour and 15 minutes, you can create 12 indulgent cookie cups that are sure to impress your friends and family.
Ingredients
Scale
- 1/2 cup raw hazelnuts
- 1/2 cup shredded coconut
- 7 Medjool dates (pitted)
- 1/2 tsp vanilla extract
- Pinch of salt
- Hazelnut Butter Dark Chocolate Bar (2.20 oz)
- 1/3 cup coconut cream
Instructions
- In a food processor, blend hazelnuts, shredded coconut, Medjool dates, vanilla extract, and salt until sticky.
- Press the mixture into muffin tin cavities to form the crust.
- Melt the Hazelnut Butter Dark Chocolate Bar and mix in the coconut cream until smooth.
- Pour ganache over each crust and refrigerate for at least one hour to set.
- Once set, remove from the muffin tin and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 152
- Sugar: 8g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg